My First Attempt at Pain de Campagne-Tough Bottom Crust
My first ever loaf of Pain de Campagne and using a flour other than unbleached white. I followed the recipe but proofed it in the fridge overnight. I baked it at 425° in a cast iron Dutch Oven this morning and am happy with it. I only preheated the top because from experience, heating the bottom always gave me too thick of a bottom crust. There are a few things that I don't like about the finished loaf. The crust has cracks even though it was spritz with water before baking and covered with a towel to cool on a rack. The bottom crust is thicker and tougher than my liking and the crumb is a bit denser than I expected. I'm not sure I kneaded enough even after 20 minutes. However, the crumb is soft, chewy and the rye gives it a wonderful flavor. It won't be going to waste and I will be making this bread again. Hopefully I will be able to perfect it so it looks like a professional baker baked it and I won't need to buy it every week at the bakery, (my goal). Here is the finished loaf and for anyone wanting the recipe you can find it here. http://balaganrecipes.info/pain-de-campagne-french-country-bread/ I should have put another slash into the dough as well. Two wasn't enough.