The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first attempt at Pain de Campagne, an adventure in wild yeast, an utter failure

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Erithid

My first attempt at Pain de Campagne, an adventure in wild yeast, an utter failure

I couldn't sleep tonight, so like any panefile, I decided to bake. I have been reading "Baking With Julia," thanks to the Boston Public Library, and thought, "why not try something difficult?" And thusly I have begun the process of creating Pain de Campagne. Wish me luck!

Chef:
1/2 cup AP Flour (should be whole wheat, but I am out, we'll see if it works anyhow)
3 tbs warm water
1/2 tsp milk
(1/8 tsp cumin, but I don't have any. This is more of an experiment than anything else anyhow, so I am not worrying about it)

Work the dough into a stiff springy doughball. Knead about 5 minutes, leave in a covered bowl for 2 days at room temp.

See you in 2 days with a report and the next part of the recipe! ~Erithid

*Added 1/3 cup water 3/4 cup flour knead for 3 min let sit 18 hours

**Checked on the chef today, and it was horrible. It had become almost yogurt like and foul-smelling. I will inquire on the forums to see what could have gone so wrong. Whatever lessons I learn, I will post or link to here. Ah well, an adventure indeed.