Pain de Campagne with Gilchesters Farmhouse Flour
Pain de Campagne using a Stiff Wheat Levain and a portion of Gilchesters Organic Farmhouse Flour
Leaven Build
Material | Recipe [grams] |
1. Leaven Build One | Saturday, 15:00 Refrigerate Overnight |
Leaven | 60 |
White Bread Flour [Marriage’s Organic Strong White Flour] | 100 |
Water | 60 |
TOTAL | 220 |
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2. Leaven Build Two | Sunday, 11:00 |
Leaven from above | 220 |
White Bread Flour | 100 |
Water | 60 |
TOTAL | 380 |
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3. Leaven Build Three | Sunday, 19:00 Refrigerate Overnight |
Leaven from above | 380 |
White Bread Flour | 200 |
Water | 120 |
TOTAL | 700 |
Final Dough Formula
Material | Formula [% of flour] | Recipe [grams] |
Leaven from above | Flour: 22.22 + Water: 13.33 Total: 35.55 | 400 + 240 640 |
Carrs Special CC Flour | 50 | 900 |
Gilchesters Organic Farmhouse Flour | 27.78 | 500 |
Salt | 1.78 | 32 |
Water | 55.56 | 1000 |
TOTAL | 170.76 | 3072 |
Overall Pre-fermented Flour | 22.22 | - |
Overall Hydration | 68.89 | - |
Flour Mix | 72.22% White Bread Flour 27.78% High Extraction Flour | - |
Method:
- Combine both flours with the water and autolyse refrigerated overnight
- Combine the autolyse with the leaven and work up the dough for 3 minutes. Add the salt and develop a further 3 minutes. Rest for 15 minutes. Develop a further 5 minutes.
- Bulk proof for 3 hours. One S&F after 2hours.
- Scale and divide into 3 pieces: 1 x 650g, 1 x 930g and the remainder, 1492g
- Final proof in Bannetons for 4 hours
- Bake Profile for the largest loaf, I loaded the loaf, once tipped out and cut, into an oven at 250°C and utilised steam. After 15 minutes I turned the heat down to 220°C. After another 20 minutes I turned the heat down to 200°C and baked the loaf out a further 20 minutes. Then I left the loaf in the oven, switched off, with the door propped open. Finally I cooled the loaf on wires before the inevitable photo shoot.
One note: a long proof, accounted for by use of refrigerated autolyse and leaven. The dough proof temperature ranged between 18 and 23°C. Seven hours of total proving was just about right; the percentage of pre-fermented flour is reduced on most of the breads of this nature which I have been baking recently Photographs are shown below; tastings have not yet been carried out.
Very best wishes
Andy