Recipe of Award-winning Whole Wheat Pain de Campagne

Whole Wheat Pain de Campagne.

Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, whole wheat pain de campagne. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Whole Wheat Pain de Campagne is one of the most popular of recent trending meals on earth. It's enjoyed by millions daily. It is simple, it's fast, it tastes yummy. Whole Wheat Pain de Campagne is something which I've loved my whole life. They're fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook whole wheat pain de campagne using 9 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Whole Wheat Pain de Campagne:

1. {Take 200 grams of ◆Bread (strong) flour - Lys d'Or brand recommended.
2. {Get 50 grams of ◆Whole wheat flour (finely milled type).
3. {Take 10 grams of ◆Sugar.
4. {Take 3 grams of ◆Salt.
5. {Make ready 3 grams of ◆Dry yeast.
6. {Get 162 grams of ◆Lukewarm water (use cold water in the summer).
7. {Take 1 of Joshinko or bread flour.
8. {Get 1 of Stainless steel bowl.
9. {Get 1 of Banneton (round bread rising bowl).

Steps to make Whole Wheat Pain de Campagne:

1. Combine the bread flour (Lys d'Or flour) and whole wheat flour, and sift twice..
2. Put the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round off lightly..
3. Cover the bowl with plastic wrap and use your oven's "bread-rising" setting to let it proof at 35°C for 30 to 40 minutes until doubled in volume (1st rising)..
4. After the 1st rising is done, round off the dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes..
5. Dust a banneton (round bread rising bowl) with 1/2 tablespoon of joshinko or bread flour using a tea strainer..
6. Deflate the rested dough, and round it off so it has a smooth, taut surface. Place it in the floured banneton with the seam side facing up, and cover with plastic wrap again..
7. Leave it to rise again at 35°C for 25 to 30 minutes until it has increased to 1.5 times its original size (2nd rising). Preheat the oven, including the oven tray and stainless steel bowl, to 250°C..
8. Cover the banneton with a sheet of kitchen parchment paper and invert the dough onto the paper..
9. Slash the top of the loaf 5 mm deep with a moistened knife..
10. Take the stainless steel bowl out, place the dough, paper and all, onto the oven tray, and invert the bowl over the loaf..
11. Lower the oven temperature to 210 °C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top of the loaf is browning too fast, cover it with a piece of aluminium foil..
12. When the bread has finished baking, leave it to cool a bit on a cooling rack, then store in a plastic bag to prevent it from drying out..
13. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the dough puffed up..
14. It looks like this when sliced. It has a nice color and looks delicious..

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