Pain de campagne (rustikalen temen kruh)

0 likes 1 comment Recipe by Urshy

Pain de Campagne (rustikalen temen kruh) of urshy - Recipefy

all of the pate fermentee
1 3/4 cups / 226-227 g bread flour
1/3 cup / 42-43 g whole-wheat or rye flour (or a combination)
3/4 tsp salt
1 tsp instant yeast
3/4 cup / 170-180 ml lukewarm water

1. On the first day, you just need to make a quick batch of pâte fermentée and put it in the refrigerator to ferment overnight. I used the stand mixer for that part.

2. The second day, take the pâte fermentée out of the fridge and cut it into small pieces. Cover it with a towel and let it sit at room temperature for an hour or so.

3. Meanwhile, get ready to mix up the dough. Put the dry ingredients (flour, semolina, instant yeast and salt) into a large mixing bowl or the bowl of a stand mixer. I decided to mix this one by hand.

4. Next, add the rest of the ingredients: water, olive oil, honey, and the pieces of pâte fermentée.

5. Mix vigorously with a wooden spoon or with the paddle attachment on your stand mixer until you have a shaggy, slightly sticky ball of dough. As usual, if the dough is too sticky, add a bit more flour. If it’s too dry, or if there is still flour left in the bowl after mixing, add a bit more water.

6. If you are using a stand mixer, switch to the dough hook for kneading. If not, dump the dough out onto a floured work surface to knead by hand.

7. Knead the dough by hand for about ten minutes (6-7 minutes in a stand mixer) until smooth and supple.

8. Now it’s time to let the ball of dough rise until doubled in size. The book says to let it ferment at room temperature for about 2 hours.

9. Dump the dough out onto the counter and grab a knife or bench scraper to help divide the dough into three pieces.

10. Divide the dough as equally as possible, then use a scale to check the weight. I cut off and added little pieces of dough until they were all close to the same weight.

11. Shape each piece into a bâtard, baguette, epi, fendu...

12. Line two sheet pans with parchment and sprinkle semolina over the parchment paper. Transfer two loaves to one pan and the remaining loaf to the second pan.
Mist the tops of the loaves with spray oil and cover both pans loosely with plastic wrap and let them rise for about 1 1/2 to 2 hours.

13. Meanwhile, prepare the oven for hearth baking and preheat it to 260 C.

14. Put the bread loafs into the oven. Pour 1 cup hot water into the steam pan and close the door. After 30 seconds spray the oven walls and close the door. Repeat twice more. After a final spray lower the oven temperature to 230 C and bake for about 15 minutes. Then rotate the pan and bake for 10 to 15 minutes more or until golden brown.

side dishes August 04, 2014 16:39

Author Peter Reinhart

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Manuel Gamboa 9 years ago

quiero aprender a cocinar