Pain de Campagne 30 Jan 2013
Pain de Campagne, following DiMuzio's formula in his "Bread Baking, an Artisan's Perspective" book. Thanks to richkaimd for recommending this great book.
90% KA unbleached bread flour
10% Hodgson Mills rye flour
25% of entire batch made up the night before as an 18 hour "old dough" preferment. Kept it in the fridge for about 15 of those hours.
2% salt ( a little less than the 2.2% called for by DiMuzio)
0.5% Red Star instant yeast.
Baked two loaves sequentially in dutch oven at 450%, 20 minutes lid on, 20 minutes lid off (25 minutes for the second loaf).
I deliberately baked second loaf until crust dark brown, as recommended by Ken Forkish in his "Flour, Water, Salt, Yeast".
First slice, after an hour cooling, tasted hearty but light. I think the rye flour adds most of the flavor, and also keeps the crumb a little tighter than it would be otherwise. Should make good sandwich bread as well as "bread for its own sake".
Best to All