Recipe of Speedy Pain de Campagne -- Rustic Bread

Pain de Campagne -- Rustic Bread.

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, pain de campagne -- rustic bread. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Pain de Campagne -- Rustic Bread is one of the most favored of recent trending foods in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Pain de Campagne -- Rustic Bread is something which I have loved my entire life. They're fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have pain de campagne -- rustic bread using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Pain de Campagne -- Rustic Bread:

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

Steps 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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