The Fresh Loaf

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Pain de Campagne.. for lack of a better name

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Franko's picture
Franko

Pain de Campagne.. for lack of a better name

 


 


 



Pain de Campagne


 


This weeks bake is somewhat of a hybrid between Hamelman's Vermont Sourdough with increased Whole Grain and a formula posted by JoeVa back in January of this year for a Pane a Lievito Naturale con Segale Integrale .


http://www.thefreshloaf.com/node/15474/pane-lievito-naturale-con-segale-integrale


 


The final dough includes a ratio of 20% whole rye flour as well as malt syrup and nondiastatic malt powder. The malt syrup helps provide the natural yeasts with sufficient nutrition during the long fermentation of this dough (30+hrs) and the nd malt powder is used for added flavour, similar to JoeVa's formula. But where Giovanni's posted formula calls for a stiff levain, I used a liquid white levain as per Hamelman's Vermont Sourdough with increased Whole Grain because that's what I had active at the time. Since the levain is a wheat based leaven I'll just call this a Pain de Campagne for now unless someone has a better suggestion for it. The bread has a good sour note to it that combines well with the malt for a balanced overall flavour. The crust is chewy and the crumb is even, which makes it a good loaf for sandwiches and everyday use, and a bread I'll be making often. Formula and photos included.


Cheers,


Franko


 


 


Ingredients

%

Kg

Kg

 

 

 

 

Levain

 

 

 

Mature white Liquid Culture

13.3

16

 

Bread Flour

100

120

 

Water

125

150

 

Total

 

286

 

 

 

 

 

Final Dough

 

 

 

Rogers Unbleached Bread Flour

80

600

 

Nunweiler's Dark Rye Flour

20

120

 

Levain

30

286

 

Malt Syrup

0.5

3.6

 

*Non-diastatic Malt Powder

1

7.2

 

Salt

2

14

 

Water

52

380

 

Total

 

1410.8

 

Total Hydration

73.9

 

 

  • non diastatic malt powder can be found online at KA

Procedure:

Mixing Time-5 minutes on 1st speed 7-8 minutes on 2nd speed

Desired Dough Temp-76F

 

Add all ingredients except the salt to the mixing bowl and mix on

1st speed for 2 minutes. Add the salt and mix for an additional

3-4 minutes on 1st speed, or until all the ingredients are combined.

Mix on 2nd for 7-8 minutes until the dough is cohesive but not fully

developed. Turn the dough out onto the counter/bench and work by

hand until the dough is smooth and well developed. The dough

should have a medium feel to it, pliable but slightly resistant to the

touch.

Bulk Ferment -2 1/2hrs at 70F

First stretch and fold after 50 minutes

Second s&f after 50 more minutes

After a full 2 ½ bulk ferment, round lightly, cover and rest for 15 min ,

then shape as desired. Place in floured banneton (if using) and place

in refrigerator or at a temp of 58F or less for 26hrs. After this time bring

the dough to room temp for 4 hrs or until almost fully proofed, slash, and bake at

500F for 10 minutes with normal steam then reduce the temp to 440F for

the remaining bake time of 30-35 minutes, rotating the loaf after 20 min

to colour evenly on all sides. Cool for 8 hrs minimum, wrapped loosely in

linen on a wire rack before slicing.

 

 

 

 

Comments

breadsong's picture
breadsong

Franko, that's a very photogenic loaf! Beautiful job on the scoring.
Regards, breadsong

berryblondeboys's picture
berryblondeboys

That scoring is divine. I want to be able to do that for Thanksgiving... guess I have some time to practice!

Franko's picture
Franko

Thanks for your comments about the scoring. It's a pattern I've never tried before and I'm reasonably happy with it, but it's not quite where I want it to be yet, so I need some practise as well.


Cheers,


Franko

GSnyde's picture
GSnyde

Gorgeous!  Is the crumb as moist as it looks?  


Glenn

Franko's picture
Franko

Hi Glenn,


Thanks very much! The crumb is fairly moist, and if you notice at the very top near the center it's just the tiniest bit underbaked. Another 5 minutes would have cured that, although you can't tell when you're eating it.


Franko

Franko's picture
Franko

Many thanks for your kind words!


All the best,


Franko

teketeke's picture
teketeke

Hi, Franko


That is absolutely beautiful!!  I just said, " WOW!!!"  as soon as I saw your bread picture.  The crumb looks great, too.


Best wishes,


Akiko

Franko's picture
Franko

Thanks so much Akiko! I'm glad you like it.


Regards,


Franko