Did I finally get Pain de Campagne Honfleur right?
First, my fighting with the Electrolux DLX disappeared. I think it A. either knew I was ready to replace it or B. I suddenly got smarter about using it (I think I was using too slow of a speed and the dough hook just doesn't work as well for me).
Second, I had to modify, modify, modify to get it to behave the way the book says it should behave. Every other time I made Bernard Clayton's recipe, it rose WAY TOO FAST. So, I made the preferment, let it sour for 20 hours. Then, when I went to make the bread, I used COLD water instead of the hot water it asked for. Then, i stuck it in the refrigerator to rise and it doubled in 2.5 hours even in the fridge (and I finally got a way to get the dough oiled that slid out of the bowl AND didn't affect the bread's texture)! Then, I've found that a second rise works better with this one for me, so I rose it again in the fridge for 2 hours. Then, finally, I shaped them, put them in the banneton and let them rise for 1.5 hours. Scored them and put them in a 450 degree oven with steam. Baked at 450 for 10 minutes, then turned it down until it was baked through to 205 at 400 degrees.
The crust is great and the crumb finally seems right to me. Not as light as the whole foods version (don't knock it - I love it and would love to duplicate it), but it's really good.
Does it look right to you all pros and semi pros?