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Submitted by tgw1962_slo on November 6, 2008 - 8:21am Pain de campagneHello,
Has anyone here tried the recipe for "Pain de Campagne Poilane" from Bernard Clayton's "New Complete Book of Breads"??? I made the starter last night, and followed the recipe exactly as it is in the book (page 226) This morning I looked at the starter. It seems to be fermenting quite nicely, but hasn't risen even the slightest. And is this starter supposed to be so watery? It just seems rather watery and thin for a starter. And the author makes no mention as to how it should be until after the "sponge" is added.
So if anyone has any insights on this recipe, I'd really like to hear it. Thanks.
Tory
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rxscyrus havent tried that
rxscyrus
havent tried that recipe i would love to get that book if you dont mind could you post the recipe i would like to take a look at it and give it a shot ive tried to find a decent campagne recipe i made a cheater recipe o few times its from the bread bakers guild of america but i want a good natural levan recipe commercia yeast just dosent seem right thanks
posting recipe
Hello,
Thanks for the reply. Unfortunately, this recipe covers almost 4 pages of instructions in the book. I really don't have time to type it all in. Maybe you can obtain this book from you local library.