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I did a sourdough version yesterday as well, but based on a very active liquid. Then about 4400g T65 and 70g rye. Did the stretch and fold twice. It was very good! Better than a yeast pain de campagne. I've never been very fond of the yeast version. It's kind of boring. I'll try it based on a pâte fermentée to see the difference.
But as I said on Steve's blog... in France, in a bakery, if you ask for a pain de campagne, the usual thing you'll get is a very light, airy boule with a thin crisp crust.
When i'm in Paris (in ten days) I'll go the the "best" bakeries and see what they are showing.
Paris! Wow cool!
We'll all be eager to find out what you saw there (and tasted!). Are you planning to visit Poilane and (one of the several) Kayser boulangeries?
I know you must be really looking forward to your trip to Paris. I so love that city...it's truly a "jewel". If possible, please take some photos of some of the bakeries and share some with us---and most importantly, have a great time in Paris.
Sure will, Howard! I'm very much looking forward to the trip. I'll only have two days in Paris and a meeting and a lunch, so I hope I'll have some tourist time, too. I haven't been there in almost six years. I'm definitely going to do some bread sampling. And I'll share my find next week.
Thanks Mini O, I couldn't have come this far without the great advice and encouragement from you and all the fine folks here at TFL.
It's still hit and miss on some days. Today, for example, I was all geared up for pizza and made up some dough, but for some reason the starter was not particularly active (it's been a little cooler here but not dramatically so). The dough ended up being tossed as the gluten structure was starting to fall apart (I tried baking some to test but came up with a circular dough brick).
Hey ho, anyway there's always tomorrow :)
Cheers for now
You did a very nice job on your pain de compagne...looks great!
Howard - St. Augustine, FL