The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain de Campagne

HansB's picture
HansB

Pain de Campagne

KABF with 15% Whole Wheat and 5% Whole Rye.

Lechem's picture
Lechem (not verified)

Looks simply perfect and loving that stencilling.

HansB's picture
HansB

Thanks Abe!

not.a.crumb.left's picture
not.a.crumb.left

That looks stunning! Kat

dabrownman's picture
dabrownman

Well done indeed and happy baking

Danni3ll3's picture
Danni3ll3

And it sure looks delicious! Well done!

hreik's picture
hreik

Cannot wait for crumb shot.  Well done.

syros's picture
syros

So gorgeous. Yes, waiting for that crumb shot!

leslieruf's picture
leslieruf

just makes me want to dive in and have some :)

a great bake! 

Leslie

HansB's picture
HansB

Thanks everyone! Here is the crumb. This may be the best tasting bread that I have made. I think that the rye starter, grain mix and 36 hour cold ferment contributed to the perfect amount of sourness.

Lechem's picture
Lechem (not verified)

I'm assuming this was bulk ferment. I'm clearer on a cold final proof but not during the bulk.

Can you explain your process? do you develop the gluten before refrigerating? Or do you just mix and refrigerate allowing it to develop with time? Is it given any bench time?

Sorry for all the questions Hans.

Looks lovely!

HansB's picture
HansB

Happy to answer any questions Abe. Here is the timeline:

  • 1130 made Leaven
  • 1700 mixed dough (for single loaf)
  • 1800 added salt
  • 3 Stretch and folds at 30 minute intervals. 1845, 1915, 1945
  • 2015 preshape
  • 2045 shape
  • 2200 into refrigerator at 35F/2C 
  • Baked cold in DO 36 hours later  475F for 22 mins. 450 uncovered 16 minutes.
Lechem's picture
Lechem (not verified)

Perfect!

I haven't dared longer then a 14-16 hours cold final proof. time to do so I think.