Pain De Campagne Recipe

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Pain de Campagne Country French Bread Recipe …

9 hours ago Allrecipes.com Show details

Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the …

1. Marmiton.org
2. 36 reviews
3. 1 hr · 1 serving
4. Caroline's Cooking
5. 6 reviews
6. 55 min · 197 cals
7. Chefsimon.com
8. 42 reviews
9. 2 hr 20 min
10. Chefsimon.com
11. 42 reviews
12. 30 min
13. Chefsimon.com
14. 2 reviews
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16. Chefsimon.com
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19. Chefsimon.com
20. 2 reviews
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22. Chefsimon.com
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25. Chefsimon.com
26. 2 reviews
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28. Chefsimon.com
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31. Chefsimon.com
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34. Chefsimon.com
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36. 30 min
37. Chefsimon.com
38. 2 reviews
39. 30 min
40. Breadtopia.com
41. 2 hr 5 min · 1 serving
Rating: 5/5(103)
Total Time: 5 hrs 25 mins
Servings: 2
Calories: 48 per serving
42. To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
43. When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
44. Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
45. Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.

Category: boule de pain recipeShow Details

Pain de Campagne King Arthur Baking

4 hours ago Kingarthurbaking.com Show details

Preheat the oven (and Dutch ovens) to 500°F for 45 minutes (you'll want to ensure that they're tough enough to withstand preheating; not all are). Turn each loaf …

Rating: 4.5/5(51)
Total Time: 21 hrs 5 mins
Servings: 2
Calories: 100 per serving
1. Combine all the ingredients in a large bowl or extra large (6-quart) dough rising bucket. It's fine to use sourdough starter straight from the refrigerator if that's where you keep it, though it's best if you've fed it at least once in the past week.
2. Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated. Cover the bowl or bucket and let the dough rest at room temperature for 15 minutes.
3. Fold the dough by grabbing a section from one side with a wet hand, lifting it up, then pressing it down to the middle to seal. Repeat this with the remaining three sides of the dough. Cover and let it rest for 15 minutes.
4. Fold the dough two more times, giving it a 15-minute rest between the two, for a total of three sets of folds in 45 minutes. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic.

Category: champagne bread recipeShow Details

Pain de campagne recipe (country bread) Raymond …

4 hours ago Raymondblanc.com Show details

Pain de campagne means “country bread” in French; it’s our rustic equivalent of a sourdough. Now, of course, you can buy bread at your local bakery, or you can throw some ingredients in a bread maker and hope for the best, but this …

Category: Pain de mie bread recipesShow Details

Pain de Campagne Recipe Food Network

Just Now Foodnetwork.com Show details

Evening, First Day: Mix the dough. In a bowl, mix the starter and 400 grams water until the starter is dissolved, though lumps here and there are …

Servings: 2
Difficulty: Intermediate
Author: Samuel Fromartz
Steps: 16
1. Morning, First Day: Mix all the levain ingredients together and let it ferment for 8 to 10 hours, until the starter has domed but not collapsed. There will be extra starter left over once you remove 200 grams for the dough. Use this remaining starter as a base to refresh your leaven. (To refresh, mix 20 grams of the remaining starter, 75 grams water, 50 grams whole wheat flour, and 50 grams white flour; let it ferment 2 to 4 hours at room temperature and then place it back in the refrigerator.)
2. Evening, First Day: Mix the dough. In a bowl, mix the starter and 400 grams water until the starter is dissolved, though lumps here and there are fine. Add the whole wheat and rye flours and stir until combined. Then add the white flour and mix for 1 to 2 minutes, until the flour dissolves and forms a shaggy mass.
3. Make an indentation on top of the dough and add the salt and 25 grams water into this well, so that the salt can begin to dissolve. Cover the bowl and let it sit for 30 to 40 minutes.
4. Moisten your hands, then shake off the water. Stretch and fold the dough by pulling the dough out from the edges and folding in toward the middle. You want to stretch the dough out to strengthen the gluten but ideally don't rip the dough. You can also pinch the dough between your thumb and fingers to further incorporate the salt. Stretch and fold the dough in a circular pattern, pulling the dough out, then folding the edges toward the middle 10 to 12 times. Turn the dough over, so that the seams are facedown and the smooth side is on top. This entire process should take about 2 minutes. At this point you can add the remaining water, letting it sit on top of the dough until the next round. Cover and let the dough sit for 30 minutes.

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Pain de campagne French country bread Caroline's …

1 hours ago Carolinescooking.com Show details

Pain de campagne (French country bread) This wonderfully flavorful sourdough bread is an everyday bread with that bit of depth of flavor. It …

Rating: 5/5(6)
Total Time: 55 mins
Category: Lunch, Side
Calories: 197 per serving
1. Prepare the sourdough base, also called the 'levain'. Mix the active sourdough starter with the flours and water listed in the levain ingredients to make a relatively thick paste. Cover the bowl with cling wrap/film and leave it for 20-24 hours at a cool room temperature.
2. The levain might not look like much from above, but if you have a clear bowl you should see bubbles from the side. Add all of the other ingredients to the levain and mix to combine.
3. Preheat the oven to 450F/230C. Cut a rectangle of parchment paper large enough to cover the bottom of a Dutch oven ad come up the sides slightly - I typically test it as I'm about to cut. Then put the Dutch oven in the oven to warm as the oven heats up.

Category: Bread Recipes, Sourdough RecipesShow Details

Country Bread (Pain De Campagne) Recipe Food.com

5 hours ago Food.com Show details

Knead until smooth, 2 minutes. Divide into 3 equal portions. Shape each into ball. place 2 balls on large sheet and 1 on medium sheet. Cover with kitchen towels. Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen completely), about 2 hours.

Rating: 5/5(2)
Total Time: 3 hrs 35 mins
Category: Yeast Breads
Calories: 220 per serving

Category: Recipe for HealthShow Details

Pain de Campagne – lovinghomemade

5 hours ago Lovinghomemade.com Show details

Pain de Campagne The original recipe makes two loaves but I worked out the amounts needed to use the amount of starter I ended up with, which very usefully turned out to be exactly 300g. I made one large loaf and these are the amounts I used:

Estimated Reading Time: 3 mins

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Bread By the Hour — Pain de Campagne

4 hours ago Breadbythehour.tumblr.com Show details

Check out my new Pain de Campagne Recipe! For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website. Here’s what you’ll need… Ingredients. 22 Ounces (2 ¾ Cups) Water

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Easy Dutch Oven Pain de Campagne Bread Experience

5 hours ago Breadexperience.com Show details

This easy Dutch Oven Pain de Campagne integrates two of my favorite bread-baking techniques – the BBA method, as outlined in the Bread …

Servings: 2
Estimated Reading Time: 5 mins
Category: French Bread

Category: Baking Recipes, Bread RecipesShow Details

How to Make “Pain de Campagne” – French Country Bread

4 hours ago Belleprovencetravels.com Show details

I hope you were able to catch her previous tasty recipes for tarte tropezienne and a classic French brioche with a twist. She’s been kind enough to share this simple recipe for French Country Bread (Pain de Campagne). As she mentions, bread-making became all the rage over this past year, and there really is something very satisfying about

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Pain de Campagne Karen's Kitchen Stories

6 hours ago Karenskitchenstories.com Show details

Pain de Campagne, country bread, is a French bread typically made with a combination of mostly white flour with added whole wheat or rye flour. The leavening can be from either a starter or commercial yeast. This bread formula uses both.

Estimated Reading Time: 4 mins

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Pain de Campagne Recipe (French Country Bread) Saint

5 hours ago Stgermain.co Show details

Pain de campagne which means country bread is a large round rustic loaf. The American version of this bread is the sourdough bread. Traditionally, it is made with a starter wherein the dough ferments for several hours resulting to more developed yeasty taste. It has thick, crispy crust and with irregular holes, soft and chewy crumb. KEY TOOLS/EQUIPMENT: …

Estimated Reading Time: 2 mins

Category: Bread Recipes, Sourdough Recipes, America RecipesShow Details

Pain de Campagne River Cruises

3 hours ago Vikingrivercruises.com Show details

Place baking sheets on middle rack of oven. Using a mister, spray water into bottom of oven to create steam, repeating every 5 minutes for the first 15 minutes. Reduce heat to 400°F (204°C) and continue baking until bread is cooked through, about 20 minutes. Remove from heat; cool on a wire rack. Prep time: 40 minutes.

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Pain de Campagne Recipe (Sourdough) The Bread She Bakes

6 hours ago Thebreadshebakes.com Show details

Pain de campagne Pain de campagne sourdough bread baking. I found a way to conveniently fit pain de campagne recipe into my daily routine. …

Rating: 4.7/5(6)
Estimated Reading Time: 8 mins
1. In a medium bowl, combine all sourdough ingredients, cover with a lid and keep at room temperature until the next day.
2. Combine all main dough ingredients and knead for about 10 mins.
3. Take the proving basket out of the fridge and leave the dough to warm back up at room temperature for about two hours or so.

Category: Baking Recipes, Bread Recipes, Sourdough RecipesShow Details

Pain de Campagne: French Sourdough Bread Fermenting for

Just Now Fermentingforfoodies.com Show details

Pain de campagne, roughly translated, means “countryside bread“. However, it is so much more than that. It is French sourdough bread with a fully developed gluten structure …

Rating: 4.9/5(8)
Category: Bread
Cuisine: French
Total Time: 2 hrs 50 mins
1. Warm the water to approximately 33 C / 93 F), and mix with the flour. Leave the flour to hydrate for 15-30 minutes.
2. Once the flour has hydrated, mix in the sourdough starter and salt. See my post on basic sourdough bread techniques for detailed instructions on how to add in extra ingredients and form the loaf.
3. Allow to rise in a warm location until doubled in volume (about 6-12 hours). Use the dough folding procedure 3-4 times during this rise.
4. Place the dough on a well-floured surface and cut into 2 equal pieces.

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Joe Ortiz Pain de Campagne wonderful The Fresh Loaf

6 hours ago Thefreshloaf.com Show details

jessiesystem, try this recipe: "In Search of the Perfect Loaf: A Home Baker's Odyssey" by Samuel Fromartz. It's on Food Network; search for pain-de-campagne. This blog would not accept the link. The timings are vastly different but the resultant loaf was very good. My results with Joe's recipe right out of the book was just like yours.

Category: Food RecipesShow Details

Country Loaf (Pain de Campagne) The Washington Post

5 hours ago Washingtonpost.com Show details

Cover with a towel and let the dough rise for 1 1/2 hours. Thirty minutes before baking, place a cast-iron Dutch oven (lid on) or enameled cast …

Rating: 3.3/5(6)
Servings: 10
Is Accessible For Free: True
Calories: 70 per serving

Category: Baking RecipesShow Details

Sourdough Pain de Campagne – Breadtopia

Just Now Breadtopia.com Show details

Pain de campagne (French: “country bread”) is a traditional French sourdough bread loaf made with a mix of refined flour, and whole grain wheat and rye flours. The inclusion of rye flour in this bread has its origin in the fact that a small amount of rye was often grown among other wheat in France, and then both were harvested and milled together ().

Cuisine: French
Category: Bread
Servings: 1
Total Time: 2 hrs 5 mins

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Pain de Campagne Bakers and Best

4 hours ago Bakersandbest.wordpress.com Show details

Place in a lightly oiled bowl and let rise at room temperature for 1 hour. After 1 hour knead lightly to degas, then return to the bowl and cover again. Refrigerate overnight or until ready to make the final dough. Remove the pre-ferment from the refrigerator 1 hour before making the dough.

Estimated Reading Time: 5 mins

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Authentic Pain de Campagne Recipe (rye sourdough bread)

9 hours ago Busbysbakery.com Show details

Pain de campagne is one of the most popular breads to leave France. It’s often re-created but not usually, that well in the supermarkets! This recipe should hope to end any negative thoughts about this bread, it is truly a fantastic bread.

Estimated Reading Time: 6 mins

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Pain de campagne (Country loaf) Food Drink Recipes

9 hours ago Waitrose.com Show details

Pain de campagne (Country loaf) This loaf is made using a poolish, a yeasted pre-fermentation similar to a sourdough starter that’s classically used in French breadmaking. The grains and slow proving create a complex flavour and chewy crust. Preparation time: 20 minutes, plus overnight proving, resting and rising.

Rating: 5/5(18)
Calories: 180 per serving

Category: Bread Recipes, Sourdough RecipesShow Details

Pain de Campagne The Fresh Loaf

5 hours ago Thefreshloaf.com Show details

Pain_de_CampagneBatardPain_de_CampagneGrigne Pain_de_CampagneCrumb The formula for this bâtard is derived from that for Anis Bouabsa's baguettes, as shared with TFL by Janedo. Jane prompted me to add some sourdough starter, and this resulted in a big improvement, to my taste. We had also discussed adding some rye flour to the dough. Jane said she and her …

Category: Sourdough RecipesShow Details

33 easy and tasty pain de campagne recipes by home cooks

Just Now Cookpad.com Show details

Pain de campagne recipes (33) Easy Pain de Campagne (Country loaf) No kneading strong flour * • plain flour * • wholemeal flour * • malt powder* or 2 g or 1/2 tsp (4g or 1tsp) sugar.

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the French Sourdough, Pain de Campagne Recipe on Food52

2 hours ago Foodnewsnews.com Show details

Pain de campagne recipe (country bread) Katti on November 18, 2012 . Dark, flavourful crust and an airy, moist and mild tasting crumb. Yummy 🙂 The recipe was easy to follow, and the total hands-on time was minimal. Mix the spices together and place half in the bottom of a heat proof jar. Fill the jar with the sliced radishes and top with the

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Quick and Easy Artisan Pain De Campagne/Pane Rustica

7 hours ago Food.com Show details

This recipe is from the book, Artisan Bread in Five Minutes A Day. Pain de Campagne and Pane Rustica is bread baked in the style of the rustic loaves found throughout …

Category: Yeast Breads
Calories: 756 per serving
Total Time: 55 mins
1. Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food storage container.
2. Mix in the remaining dry ingredients without kneading, usings a spoon, a Danish dough whisk, a 14 cup capacity food processor with dough attachment or a heavy-duty stand mixer with dough hook. If not using a mixer, you may need to use wet hands to incorporate the last bit of the flour.
3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, however it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days. You can also divide the dough into 4 1-lb portions and freeze in an airtight container for up to three weeks. Thaw 24 hours before use.

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Pain de Campagne (French Country Bread) YouTube

3 hours ago Youtube.com Show details

NijWij brings you: Pain de Champagne.Turn on "Closed Captioning" in your local language in this YouTube.Serves: 8 Prep Time: 20min Cook Time: 45min Tot

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Pain de campagne recipe All recipes UK

7 hours ago Allrecipes.co.uk Show details

Add 200g flour and mix well. Cover and let sit overnight at room temperature. The next day: In a large mixing bowl, dissolve 1 dessertspoon yeast in 450ml warm water. Add the starter mixture, wholemeal flour, 200g flour and salt; stir until well combined. Add the remaining flour, a little at a time, mixing well after each addition.

Rating: 4.3/5(56)
Total Time: 1 hr 10 mins

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Bread Baker's Apprentice Challenge: Pain de Campagne

5 hours ago Pinchmysalt.com Show details

So the bread this week is Pain de Campagne. It’s a French bread and the dough is similar to the Baguette dough we’ve already seen, but it includes a small amount of whole grain flour. I used whole wheat since that’s what I had on hand, but whole rye flour is another option.

Reviews: 15
Estimated Reading Time: 7 mins

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Pain De Campagne Recipe by Martin Cookpad

4 hours ago Cookpad.com Show details

Great recipe for Pain De Campagne. Place the dough seam side up into the basket, cover with oiled clingfilm and leave to prove for 1.5 hours or until, springy, lighter and much bigger

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Pain de Campagne Homemade loaf A LA MAISON

Just Now Alamaisonchicago.com Show details

Of course like every baker, I adapt the recipes for my kitchen, the flour I am using and my taste. The method is really what matter, and I suggest to purchase this book if you are really interested in improve your bread. Hereafter the recipe I did for the pain de campagne. Ingredients for 1 loaf: 150g sourdough starter

Estimated Reading Time: 4 mins

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Pain de campagne Weekend Loafer

3 hours ago Weekendloafer.com Show details

Pain de campagne, or “country bread”, is rustic bread baked throughout all regions of French. There really is no one correct way to make a Pain de campagne loaf; the formulas are as varied as are the traditions of shaping the loaves. Pain de campagne can be made with a natural leaven or with baker’s yeast.

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簡単に焼ける!全粒粉入りカンパーニュのレシピ Pain de …

3 hours ago Youtube.com Show details

初めてハード系のパンを焼くという人でも作りやすい、全粒粉入りのカンパーニュのレシピです。表面はパリッと、中はふんわりモチモチ

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Pain de campagne (Country loaf) Food Drink Recipes

9 hours ago Waitrose.com Show details

Pain de campagne (Country loaf) This loaf is made using a poolish, a yeasted pre-fermentation similar to a sourdough starter that’s classically used in French breadmaking. The grains and slow proving create a complex flavour and chewy crust. Preparation time: 20 minutes, plus overnight proving, resting and rising.

Rating: 5/5(18)
Calories: 180 per serving

Category: Bread Recipes, Sourdough RecipesShow Details

pain de campagne recipe pete bakes! Peter Andrew Ryan

3 hours ago Peterandrewryan.com Show details

pain de campagne from Peter Reinhart’s The Bread Baker’s Apprentice. makes 3 loaves. pate fermentee 1 1/8 cups all-purpose flour 1 1/8 cups unbleached bread flour 3/4 tsp salt 1/2 tsp instant yeast 3/4 cup water, at room temperature. final dough 3 cups pate fermentee 1 3/4 cups unbleached bread flour 1/3 cup whole-wheat or rye flour 3/4 tsp

Reviews: 151
Estimated Reading Time: 10 mins

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Pain au Levain King Arthur Baking

2 hours ago Kingarthurbaking.com Show details

Add the remaining ingredients and mix until there are no remaining dry pockets of flour. If mixing by hand, use a dough scraper to blend the dough and break down the levain. In a stand mixer, …

1. To make the levain: Knead together the levain ingredients to make a smooth, stiff dough.
2. Place the levain in a lightly oiled bowl, cover it, and allow it to ferment overnight at room temperature (65°F to 75°F).
3. It should take the levain about 12 hours to mature.
4. The mature levain will have doubled in size and be domed on top, or just beginning to sink in the middle., To make the dough: Tear the levain into small pieces and add it to the dough water.

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Easy Pain de Campagnestyle sourdough Community Recipes

5 hours ago Shipton-mill.com Show details

Methed. 1. Mix together the sponge ingredients in a large mixing bowl, ensuring that the flour "clears" completely, ie there are no lumps left. There's no need to knead it at this stage. Cover the bowl with a plate and leave the sponge to ferment until there's plenty of evidence of frothy, yeasty activity on the surface.

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Bread Baker's Apprentice Challenge: Pain à l'Ancienne

5 hours ago Pinchmysalt.com Show details

The next bread I’ll be baking is Pain de Campagne, a French bread with a country-style crust. Artisan Breads Everyday gives all of the flavor and half the work of this recipe! My class made it and most said it was their favorite bread ever! Reply. Becky says. June 11, 2010 at 12:07 pm.

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Pain de Campagne Bread cetera

2 hours ago Breadcetera.com Show details

Pain de campagne, or “country bread”, is bread baked in the style of the rustic loaves found throughout the French countryside. There really is no one correct way to bake a pain de campagne loaf; the formulae are as varied as the traditional ways of shaping the loaves. Pain de campagne can be made with a natural leaven or with baker’s yeast.

Reviews: 18
Estimated Reading Time: 8 mins

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Pain de Campagne: BBA Challenge Bread Experience

3 hours ago Breadexperience.com Show details

Bread #22 in the BBA Challenge is Pain de Campagne, a French country bread that utilizes a large percentage of Pâte Fermentée (pre-ferment) to enhance the flavor and texture of the bread. It is similar to French Baguette dough, but includes a small percentage of whole grain (whole wheat, pumpernickel rye, white rye, or cornmeal) which gives the bread a …

Reviews: 10
Estimated Reading Time: 6 mins

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Pain de Campagne (French Country Bread) ← Balagan Recipes

5 hours ago Balaganrecipes.info Show details

Instructions. Sprinkle yeast over the water. Leave for 5 min. Stir to dissolve. Mix flour and salt together in a large bowl and make a well in the centre. Pour sourdough start into …

Estimated Reading Time: 1 min
1. Sprinkle yeast over the water. Leave for 5 min. Stir to dissolve.
2. Mix flour and salt together in a large bowl and make a well in the centre
3. Pour sourdough start into the well in the flour mixture.
4. Pour over the yeasted water.

Category: Sourdough RecipesShow Details

Pain de campagne Sourdough

6 hours ago Sourdough.com Show details

Mix all ingredients except the salt and semolina in a large mixing bowl, first with a wooden spoon, then briefly by hand until the mix is homogeneous. 2. Place the ball of dough in a clean bowl brushed with a tablespoon of oil. 3. Cover the bowl with a wet towel and leave at room temperature for 20 minutes. 4.

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Pain de campagne Wikipedia

6 hours ago En.wikipedia.org Show details

Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or …

1. France
2. Bread

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lisa is cooking: Pain de Campagne

4 hours ago Lisaiscooking.blogspot.com Show details

recipe re-printed with publisher’s permission Peasant Bread (Pain de Campagne) 52 Loaves by William Alexander For the levain: 130 grams all-purpose flour 130 grams water For the dough: 260 grams levain 400 grams unbleached all-purpose or bread flour 60 grams whole wheat flour 30 grams whole rye flour 13 grams salt

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Types of French Bread: 12 of Our Favorite French Loaves

1 hours ago Tasteofhome.com Show details

Pain de Campagne. This artisan French country bread is made with a sourdough starter, giving it an earthy, tangy flavor. Before baking, it’s formed into a rustic loaf and scored with a bread lame to allow the top to expand as it bakes. The result is delightfully crusty on the outside but soft and chewy on the inside.

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Richler Recipes: Pain de Campagne Poilane (Really

Just Now Richlerrecipes.blogspot.com Show details

Pain de Campagne Poilane (Really Delicious Bread) I make bread all the time. We have two favourites currently - challah (either braided or not, always with sesame seeds), and a Danish rye bread (no yeast!) that is super easy and just delicious.

1. Author: Dvorah Richler
Estimated Reading Time: 5 mins

Category: Bread RecipesShow Details

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Frequently Asked Questions

How to make pain de campagne?

Pain de Campagne (literally Country Loaf) has become the staple bread in my house. I make it every week and keep enough around to last ... More Morning, First Day: Mix all the levain ingredients together and let it ferment for 8 to 10 hours, until the starter has domed but not collapsed.

Where can I find sourdough for pain de campagne?

Pain de Campagne (literally Country Loaf) has become the staple bread in my house. I make it every week and keep enough around to last until I bake again. If you need a source of sourdough, here's the easiest solution: Visit your local artisan baker and ask if they might spare a walnut-size knob of sourdough to get you started.

What is Campagne bread made of?

Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.

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