Pain De Campagne

December 31, 2021 | Chef Oliver Lim

INGREDIENTS

A PRE-FERMENT (2 hours ahead)
80g German Wheat Flour Type 650
20g Whole Meal Flour
80g Water
5g Angel Instant Dry Yeast
B MAIN DOUGH
320g Water + 1 egg
350g German Wheat Flour Type 650
30g Whole Wheat flour
20g German Rye Flour T997
5g Spring R10 Sourdough Powder
5g Angel Instant Dry Yeast
5g Domino Verde Natural Improver
10g Sea Salt

METHOD

  1. Mix the pre-ferment 2 to 4 hours in advance.
  2. Mix the main dough and the Pre-Ferment until gluten is formed.
  3. Bulk ferment the dough for 30 minutes.
  4. After 30 min, fold the dough once, and leave it to ferment for another 30 mins.
  5. Divide the dough into two equal parts and shape into two rounds. Leave them for final fermentation while inverted in a bowl/basket for 30 mins. Then is ready to bake.
  6. Place a covered Dutch Oven into your oven and heat the oven up to 250 ̊C.
  7. Once the temperature is achieved, take out the Dutch oven, and place the dough into the Dutch oven.
  8. Cover and place the entire Dutch Oven into the oven for baking, covered 20 minutes and uncovered another 15 minutes.
  9. Test by tapping on bottom of loaf to hear hollow sound. Cool bread for an hour.

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Pain De Campagne