Pain de campagne hydration...
Hi guys, as some of you may know from my previous posts, Im currently working in a bakery that is now converting over to "arrisan" methods to produce the majority of there products, along with introducing some new bread lines. I have been given the task of developing these new breads, experimenting on a daily basis. Yesterday's bake was a naturally leveaned pain de campagne, whicy turned out looking pretty nice considering I'd never attempted them before, although I wasn't overly happy with the crumb. What I was looking for was a slight sour taste, with a slightly open texture. I achieved the taste, but not the texture. Anyway here is my method, followed by a couple of pictures;
16 hour levain; (35% prefermented flour)
1400g strong white
840g water
80g ripe culture (50% light rye 50% white, 100% hydration)
Final dough;
Levain from above
400g light rye flour (10%)
400g wholemeal flour (10%)
1800g strong white
72g salt (1.8%)
1720g blood warm water (65% overall hydration)
Bulk fermentation 2 hours with two s/f within first hour.
Divided into 900g peices and preshaped gently round, rested for 10 minutes.
Shaped into boules and placed in floured bannetons.
proofed 3 hours at room temperature, followed by 1 hour in the proofer.
baked at 430f (top heat 4, bottom heat 5) for 40 minutes with steam