The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pain de campagne with home-made mulberry jam

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rossnroller's picture
rossnroller

pain de campagne with home-made mulberry jam

Hi folks. Long time between blog posts for me. Been baking as much as ever but got lazy with taking pics and doing write-ups. I've fallen into a comfortable 3-bake-per-week rhythm cycling through our favourites, which these days are mostly variations on my pain de campagne. I like this rhythm after 3 years of working through scores of different breads. I've found it's a different type of learning, focusing on just a few breads - an incremental progression towards quality and consistency. Nice after all the experimenting, but perhaps not so conducive to regular posting, for me at least.

It's not really bread that has prompted this post. It's jam! Our backyard mulberry tree has delivered us a bumper crop this year, which my partner has turned into the most glorious jams (and cobblers!). Sensational on fresh-baked SD pain de campagne, and what a colour! Thought this was worth sharing:

 

 

 

 

Season's greetings to all.

Ross

Comments

JOHN01473's picture
JOHN01473

nice loaf and the jam looks yummy.

do you the recipe?

John - The Baking Bear

rossnroller's picture
rossnroller

I assume you mean the recipe for the bread. Nothing special about it. This is a formula I developed some time ago, which just emerged out of doing lots of baking of different breads. For a year or so now, I've found myself coming back to it time and again. I mess around with the ingredients, sometimes including light wholemeal (basically atta flour), or whole-grain spelt, or both, but this is the basic formula for the 1000gm loaves I make:

480g bakers flour (I use a combo of my two favourites; one is closer to AP bread in protein count)
130 white starter @ 100% hydration
350g filtered water
60g organic whole-grain rye
8g sea salt

  • Mix and autolyse 40 mins.
  • Add salt, then bulk proof 3 hours (less in warmer temps) with stretch-and-folds every 50 mins x 3. 
  • Pre-shape, rest 15 mins (less in warm temps).
  • Shape, final proof 45 mins in cool temps, then retard in frdige overnight @ 5C. 
  • In warm weather, transfer to fridge immediately after shaping for overnight retardation. (You'll need to experiment to determine right time outside fridge after shaping - dependent on ambient temp).
  • Bake straight out of fridge next day (my retardation period is usually around 9-10 hours).
  • Preheat oven until it hits max temp.
  • Bake 13 mins with steam, turning down to 225C/435F on loading dough. Remove steam source, rotate loaf, 14 mins @ 215C/420F. 15 mins @ 200C/390F.
  • Cool on rack for at least 1 hour before attacking.

Lemme know how you go if you give it a try.

Cheers
Ross

 

 

dabrownman's picture
dabrownman

some fine bread to put that great jam on!

Jom On!

rossnroller's picture
rossnroller

One of those simple, lovely things in life, bread and jam - and this was about as good as it gets. Well, in an ideal world where health was a given, I'd have put more butter on, but...

Cheers!
Ross

Franko's picture
Franko

Can't recall seeing as fine an example of Pain de Campagne in some time Ross, it's a beauty! Do you include any rye in the mix? If so I'm guessing it's a light rye at a small percentage going by the colour of that lovely crumb. To be able to top it with home made jam from berries in your own backyard is a treat and one of the nicest accompaniments you could have for such a splendid bread. Nice baking Ross, and all the best for the New Year.

Cheers,

Franko 

 

rossnroller's picture
rossnroller

That's a fine compliment, coming from you. Much appreciated. And yep - your guess is spot on regarding the rye (see formula now posted above, in response to John).

Hope your New Year is healthy and fulfilling, Franko. Look forward to more great bakes from you.

Cheers
Ross

SylviaH's picture
SylviaH

I just taste your beautiful bread and yummm mulberry jam.  What a beautiful bake.  

So rewarding.  I can really appreciate the effort it took to make your beautiful jam...you know picking all those little stems out and not to mention the tree cleanup...just gorgeous all.  Very nicely done, now if I could just have some :)

Sylvia 

rossnroller's picture
rossnroller

You know how much respect I have for your baking - your compliments mean a lot.

Yes, my partner took quite a while picking out those little stems. One of the things I really like about mulberry jam is that it's not very commercially viable due to the labour-intensive requirements and the short fruiting period. So, one of those delights that just has to be home-made! Also, I love that the berries are not too sweet and resist breaking down during the cooking. Mulberry has taken over from strawberry as my favourite jam (sure that's of huge significance to y'all!).

As for those cobblers...oh me, oh my!

Have a fabbo New Year!

Cheers!
Ross

varda's picture
varda

Bread looks delicious.   Jam looks delicious.   I used to gorge on a mulberry tree many, many, many years ago, but never thought of jam.   Happy New Year!  -Varda

 

rossnroller's picture
rossnroller

Both were delicious, indeed. If you can fossick some mulberries from a nearby tree next time they're in fruit, do have a go at some jam. Just superb!

I'm sounding like a cobbler commercial, but that's another rare treat when mulberries are in season. Do you have them in the States, I wonder - my partner lived in Canada for some years, and I think that's where she first came across cobblers. I'm very glad she did!

Cheers and the best of New Years to you, too!

Ross

 

dmsnyder's picture
dmsnyder

Looks delicious!

Your loaf and the crumb look absolutely perfect.

It's nice to see mulberries put to good use. We had a tree when I was a child. I believe most of the fruit ended up decorating our car, after being processed through the digestive tracts of birds. I prefer your partner's process.

Happy New Year .... on the assumption you also celebrate it on 1 January down there. ;-)

rossnroller's picture
rossnroller

I am chuffed to receive such a response from you - about as meaningful for me as it gets!

If I recall correctly, a one-off yeasted Italian bread you posted years ago was the starting point for "my" pain de campagne. It's undergone lots of little changes since, but interesting that this earliest attempt to customise a bread to my liking should end up being my go-to bread, and the formula base for endless variations!

One of these variations is the best flavoured bread I've managed, and I'll post on that separately soon. It also incorporates a tip I learnt from you that you brought back from one of your SFBI courses - adding a little toasted wheatgerm. Your influence is everywhere in my SD bread baking, and I'm glad of this opportunity to acknowledge that and thank you!

Hmmm - I have to report that birds downunder process mulberries to similar decorative effect as their Californian counterparts! While my partner gathered enough fruit for multiple jars of jam and three glorious cobblers, our winged friends gorged on the rest of the purple treats, splattering the processed product on surfaces that still bear their mark. Happily, my car is far enough away from the tree to be outside the birds' prime mulberry target area, although still subject to random daily target practice using all variety of ammunition. Unhappily, the birds in this area are highly competent bombers who keep their skills finely tuned through a zealous daily practice regime, seemingly particularly accurate when aiming for a newly cleaned surface.

Happy New Year to you, too!

Cheers!
Ross

 

Syd's picture
Syd

Beautiful looking bread and equally delicious looking mullbery jam, Ross.  Such a stunning contrast.

Season's greetings,

Syd

rossnroller's picture
rossnroller

Great to hear from you, and all the best for the New Year.

Cheers!
Ross

breadsong's picture
breadsong

Wow, Ross, your bread and that jam look like a match made in heaven.
:^) breadsong

rossnroller's picture
rossnroller

Not quite made in heaven, but pretty durned good as far as earthly treats go! Thanks very much for your comment!

Cheers!
Ross

isand66's picture
isand66

Great looking loaves Ross.  Your jam looks amazing.

Nice to see you posting again.

Happy New Year!

Regards,

Ian

 

rossnroller's picture
rossnroller

And thanks for your compliment!  I'll pass on the thread to the jam specialist so she can share in the praise!

Happy New Year to you!

Cheers!
Ross

Mebake's picture
Mebake

Truly worth sharing, Ross! What a fine accompaniment to your beautiful pain de campagne!

Happy new year

Khalid

rossnroller's picture
rossnroller

And thanks for your compliments - reading your post was a nice start to my day!

Hope your back's feeling a whole lot better and you are well advanced in your rehab. And of course, HAPPY - and healthy - NY to you, too!

Cheers
Ross