My "Quick" breads
Quite often - especially during holiday times - spending time with my family can interfere with the optimal sourdough build schedules.
If we then run out of bread I usually make some improvisations based on Dan DiMuzio's Pain De Campagne (90% bread flour, 10% medium rye, 68% water, 2% salt, 0.3% instant yeast, from memory).
These breads are quick because they are same-day breads; but they still take about 5 hours from start to finish.
Two of these variations have been especially popular with my family:
The one pictured in the title photo is made using bread flour, medium rye and wholegrain wheat flours, plus toasted sesame oil.
This results in a very rich flavour and a moist crumb with a very light feel.
The other bread uses a brown rice flour scald and high extraction wheat.
Both formulas use a bit more yeast than in the original formula, bulk proof for about 2 hours.
Here the formulas:
1. Sesame Mixed Flour Campagne (Ugh...)
Weight | Bakers % | |
Bread Flour | 350 | 70 |
Light Rye Flour | 50 | 10 |
Wholegrain Wheat Flour | 100 | 20 |
Salt | 10 | 2 |
Instant Yeast | 3 | 0.6 |
Water | 320 | 64 |
Toasted Sesame Oil | 40 | 8 |
Yield | 873 | 174.6 |
2. Rice Campagne
Weight (g) | Percent | |
Rice Scald | ||
Brown Rice Flour | 100 | 20 |
Boiling Water | 300 | 60 |
Final Dough | ||
High Extraction Wheat | 400 | 80 |
Water | 100 | 20 |
Salt | 10 | 2 |
Instant Yeast | 3 | 0.6 |
Rice Scald | 400 | 80 |
Yield | 913 | 182.6 |
Here a crumb shot of the Sesame Campagne
And here a picture of the Rice Campagne
Enjoy,
Juergen