Pain de Campagne -- Rustic Bread

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Pain de Campagne -- Rustic Bread. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pain de Campagne -- Rustic Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pain de Campagne -- Rustic Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pain de Campagne -- Rustic Bread is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Pain de Campagne -- Rustic Bread using 8 ingredients and 8 steps. Here is how you can achieve it.

I wanted a simple bread with a good form, so I used graham flour and rye flour.

The dimensions of the proofing bowl I used are (inner dimensions) 190 x height 75 mm (outer dimensions) 205 x height 85 mm. It should be okay if you use something similar. Recipe by Sweetpy

Ingredients and spices that need to be Prepare to make Pain de Campagne -- Rustic Bread:

1. 200 grams All-purpose flour (Lys d'Or brand)
2. 30 grams Graham flour
3. 30 grams Rye Flour (whole grain if possible)
4. 1 1/2 grams Malt powder
5. 5 grams Salt
6. 5 grams Sugar
7. 170 ml Lukewarm water, around 40 ℃
8. 3 grams Dry yeast

Instructions to make to make Pain de Campagne -- Rustic Bread

1. Add all of the ingredients to a bowl and use chopsticks to mix in a circular motion into one unified mass.
2. Place on a flat surface and knead the dough in a pull-and-extend motion for about 9 minutes. Lightly pull the dough and if it has a slightly glutinous film to it, it's good.
3. Make into a round shape, place into a lightly-oiled bowl, and allow to rise until it reaches twice it's size. I do it at 40 ℃ for about 30 minutes.
4. Place on a lightly flour-dusted flat surface and remove the gas. Make into a round shape and let sit for 20 minutes.
5. Thoroughly flour the inside of a fermentation basket with all-purpose flour. Restore the dough's round shape and place in the basket with the seams facing up. Flatten by lightly pressing down on the top.
6. Proof the dough for the second time in this state. It should fill about 80 to 90% of the basket. I do it at 40℃ for 40 minutes.
7. Line a baking sheet with parchment paper. Carefully remove dough from the basket by turning it over gently and place on sheet.
8. Bake in your preheated oven at 220 ℃ for 30 to 33 minutes and it's complete.

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