The Fresh Loaf

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Pain de Campagne, little boules

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lolo's picture
lolo

Pain de Campagne, little boules

Pain de Campagne

 

This is my second bread from BBA.  I decided to stick with boules even though Reinhart says this is the perfect dough for all kinds of fancy shapes.  Everything went really well until the slashing.  I bought a lame from a local kitchen store and it just was not slashing the dough.  At all!  I tried wetting it, oiling it, using the other side of the blade... nada.  Finally I touched it with the tip of my finger and realized that it's fairly dull.  Sad!

I grabbed a semi-sharp serrated tomato knife to do the slashing instead.  While that actually cut into the dough, it did so with a fair amount of drag, so I didn't get the cleanest slashes.  Ah well.  Time to go to the hardware store to buy a package of razor blades, I guess. 

Pain de Campagne, boule

 

The recipe said it made three loaves.  They turned out to be rather small loaves, so next time I think I'll split it into two if I'm going to do the same shape.  But there is something nice about these little boules, though.

Pain de Campagne

 

The crumb on this is decent.  The taste is good, but I think I like the taste of the pain de l'ancienne better.  My husband liked the taste of this, but halfway through a big slice said there was an "aftertaste."  I don't know if he's tasting the whole wheat component (hard red winter wheat berries I ground in my vitamix) or what.  I don't think I let the bread overproof, and he said it wasn't an alcohol flavor, so I'm not sure what he's tasting.

Overall a fairly successful bake.  It was my first time using a pate fermente.  I even considered making two loaves and keeping the other third of the dough for a loaf tomorrow, but I haven't baked with a poolish yet so that might be my next project. 

Comments

Floydm's picture
Floydm

Cute! Nice photos, too.

lolo's picture
lolo

Thanks, Floyd!

staff of life's picture
staff of life

Cute little breads!  My lame is the type that it's just a blade holder, not a blade.  Yours might be the same way?

SOL

lolo's picture
lolo

Thanks!

So, you mean they sell the holders with false blades?  It seems like a blade...  Gosh, if I just spent $8 on a plastic handle... ha!

If it is just a holder, will a regular razor blade curve like that?   

staff of life's picture
staff of life

Could you post a pic of your lame?  Mine is just a thin piece of metal.  I attach a double edged razor blade to make a curved lame.

SOL

lolo's picture
lolo

Here's my lame:

lame

It's sharp, but not really sharp. Not sharp enough!

staff of life's picture
staff of life

My lame is different--I can change the blade.  Can you do that to yours?  A little dip in water before scoring also might help.

SOL

Eli's picture
Eli

Are those free form? Did you allow them to rise in a basket on the second proof or just free?

Great looking crumb!!

lolo's picture
lolo

Yep, they're free form!  I made them specifically to practice my shaping (well, and to eat them of course!).  They proofed free, no baskets (I haven't bought any yet, but soon!).

Janedo's picture
Janedo

Those are very nice looking boules! I really like your pictures...again.

You should look up last weeks long discussion on blades. It may give you some ideas.

I use cutter blades and they have always worked very well for me. I have a pack in the cupboard and change them when they start to drag.

Jane 

lolo's picture
lolo

Thanks, Jane!  I read the blade discussion at your suggestion.  I'll probably see how I like plain razor blades since they're easily available, but man would I love to try a scalpel!

RosaryMan's picture
RosaryMan

There's a flea market about 12 miles from my house that sells surgical items.  Don't know why.  Hopefully, nobody's doing surgery in their backyard shed.