Knead for 5 minutes. Pain de campagne is the classic french country bread. It s essentially a sourdough but it s that bit special with a touch of rye and whole wheat. Active dry yeast cornmeal or semolina for baking flour or bran flakes for finishing optional. In a large bowl dissolve sugar in warm water.
With a wet hand fold the dough over the salt and yeast and. Knead the dough on a lightly floured surface. Form dough into a smooth ball. Fold the dough by picking up each side. Stir down the starter with a spoon and add the water yeast sugar 3 1 4 cups 390g of the flour.
-
RELATED ARTICLE :
- heinz vegetarian baked beans nutrition
- hearty italian meatball soup
- hazelnut palmiers
Ingredients teaspoon active dry yeast 1 cup warm water 1 cups bread flour 2 teaspoons active dry yeast 2 cups warm water 1 cup whole wheat flour 4 cups bread flour divided 2 teaspoons salt. Keeping the dough in the bowl spray with non stick spray and cover bowl with plastic wrap. 13 to 15 oz. This post may contain affiliate. Sprinkle the top of the dough with the salt and the yeast.
It needs a little patience but not much effort and the wonderfully flavorful loaf is most definitely worth it. Let stand for 5 minutes. In a medium size bow. It needs a little patience but not much effort and the wonderfully flavorful loaf is most definitely worth it. Ingredients teaspoon active dry yeast 1 cup warm water 1 cups bread flour 2 teaspoons active dry yeast 2 cups warm water 1 cup whole wheat flour 4 cups bread flour divided 2 teaspoons salt.
In a medium size bow. This sourdough french country style bread is crusty with an open crumb best baked in dutch oven. With a wet hand fold the dough over the salt and yeast and. Add the canola oil egg salt and enough flour to form a soft dough. Knead for 5 minutes.
