Country style bread / Pain de campagne (oven)

[Pâte fermentée]

Country style bread / Pain de campagne (oven)

Category: Yeast bread

Ingredients
Pâte fermentée
Wheat flour, premium	100gr.
Rye flour, peeled	25g.
Yeast, pressed	3gr.
Salt	5gr.
Water	90g.
Dough
Pâte fermentée	about 220g.
Wheat flour, premium	250gr.
Rye flour, peeled	50g.
Yeast, pressed	3gr.
Salt	7gr.
Water	200gr.

Cooking method

• Continuing the theme of the "old" test (not so long ago I published
• 
• 
• 
• 9. Bon appetit!

The dish is designed for

1 loaf

Time for preparing:

about 10 - 12 hours

National cuisine

France

Note

Rustic Bread Option at Daily Biga

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=154049.0

History of origin Pain de campagne

For centuries, there were common stoves in French villages. The villagers came with their own dough and baked their own bread. Naturally, in order not to bake every day, bread was baked in large loaves - at once for a large family and for many days. One such loaf weighed 4 to 12 pounds (1.8 to 5.5 kg)!

Even more amusing is the origin of the rye flour in this bread. None of the peasants added it specifically to this bread. She appeared there by chance and completely on her own! Wild rye was often found in wheat fields of that time. And so, when they were harvesting, this rye was harvested along with the wheat. When the crop was taken to the mill, in the resulting flour, in addition to wheat flour, there was also rye flour (about 10%), the fermentation of which gave this bread its famous taste.

Festive bread decoration

1. Cut out a stencil from thick paper. Glue two adhesive tape loops to the top of the stencil so that it is convenient to remove the stencil from the bread.

2. Place the stencil on the dough piece. Pour half a teaspoon of cocoa into a small strainer. Lightly tapping the strainer with your hand, pour the cocoa onto the loaf over the stencil.

3. Carefully remove the stencil so as not to spoil the drawing. Bake bread according to the recipe.

In order for your drawing to stick to the bread and not sprinkle from the loaf after baking, apply cocoa directly to the dough and not to the flour that was sprinkled on the loaf.

How much yeast? We missed it.

[2 lozja]

2 lozja

Sorry, I'm fixing

[Idol32]

Idol32

Wow !!! Super bread !!! Very nice! You are well done!!!
I Pain de campagne I bake according to the Schochelka recipe (P. Reinhart's recipe).
But I couldn't even imagine that it was possible to decorate bread like that.

[2 Iriska]

2 Iriska

I saw this method of decorating bread in a bakery in the southwestern states, in California, and was amazed at how simple and effective it is! Instead of cocoa, you can use anything you like, the main thing is that it can be poured onto the stencil.

What cool holes you bake bread no worse than the author!

Thank you.

I started an experiment today on the use of biga in country-style bread. Tomorrow evening I'll post a photo. I hope the crumb will be as good as Reinhart's and taste like Bertinier's. I like Reinhart's crumb better, but his taste seems sour - there is a lot of acetic acid (fermentation takes place at 4 - 5C).

Do you knead the dough with your hands like Bertine?

Yes, just like the French bakers knead - "blow with a pull". Very effective. But when I'm lazy or in a hurry, I mix it in HP. True, HP cannot knead the dough with normal humidity - it cannot collect the dough into a bun and the dough is smeared on the bottom of the bucket. And the structure of the crumb, the very "holes" in the bread, depends very much on humidity.

Well that's it! You have completely conquered me! Knead with your hands, this is generally a completely different level!

It's hard, to be honest, to knead with your hands. But the sense of satisfaction is huge and compensates for everything with interest. I have a disk for the second book by Bertinier, where he himself demonstrates the technique of baking bread. From kneading to finished bread. Our publishers released the second book without this disc, but in vain. Here, I think, where to lay out this economy, because I believe that many would love to see how Bertinier works.

Of course this is a great idea! It is not always clear from the pictures how to do it right.
Can I upload a video of kula to YouTube and give a link in the topic about kneading? I'm not very familiar with this yet, but I clearly came across topics about molding, where people posted links to videos.

I also really want to try to knead with my hands sometime! Looking at your example, I will definitely do it!

Here, I think, where to lay out this economy, since I believe that many would love to see how Bertinier works.

The disc-film must first be uploaded to U-tube, and then placed on our website, with a link to the U-tube

[Biga]

I did not decide what to do with the film (no one has canceled the rights to it yet, so torrent remains the best option). Here is the result of my experiment on crossing Italian and French technologies.









If anyone is interested, here are the proportions:

Biga
1. Wheat flour - 100g
2. Rye flour - 25g
3. Pressed yeast - 2g.
4. Water - 65g.

Dough
1. Wheat flour - 250g.
2. Rye flour - 50g.
3. Pressed yeast - 2g.
4. Water - 225g.
5. Salt - 8g.

As a result, one loaf will come out.

The moisture content of the starter is 52%. As a result, the moisture content of the dough turned out to be 70% (as in the recipes from Bertinier's first book). The taste, smell have become even better and richer, the crumb is good, but not as much as we would like. Next time I will bring the humidity to a possible maximum of 75 - 80%.

While I was here hesitating to violate or not to violate copyright, people have long ago posted a film from disk to Bertinier's second book:

Just super! I will definitely try.

[Idol32]

Idol32 , Thank you for the video!

Now we watch and learn

Brioche is of course kitchen extremism (it’s too high in calories), but the second part, about leavened bread, is very useful.

Igor, why was the video removed? I just settled down to see ...

So it was YouTube who blocked it. Apparently due to copyright infringement.

Found this same video:

Thank you very much!

[Idol32]

The process of creating this bread was such an exciting process!
She baked it in the country and tried to imagine herself as a French or Italian baker, whose bread is eagerly awaited by the neighbors.

For the first time, such a cut turned out - probably the dough is well ripe.




I haven't cut it yet, but the scent is hard to pass by!
Idol32, thank you very much for this recipe - I will bake often.

Good!

Sprinkle cornmeal on a shovel or rock before planting bread on it. The aroma will generally knock off your feet (this is how Italian bakers do) !!!

Good!

Sprinkle cornmeal on a shovel or rock before planting bread on it. The aroma will generally knock off your feet (this is how Italian bakers do) !!!

Thank you, master!
Now I'll try with corn flour, otherwise I sprinkle the shovel with semolina ...

Here is my incarnation.

There was just a reason for the festive decoration. Although now I do not mind the holiday every day :)
Thank you very much!

Here's a stupid question. I see a characteristic imprint on the bread. Did you bake it under a cloche?

No no. This is a towel sprinkled with flour :)

Thank you for this bread. To say good is to say nothing. Yesterday I registered, and sat in the "bushes" for a long time. Very often I baked this bread and even forgot about it, the next one will be yours.

[OxanaSh]

OxanaSh, very beautiful!!!

[Merri]

Merri, Thank you, Irinka, for these 2 days I will deal with the bread maker, cat. I bought it for my daughter, I’ll give it, and finally I’ll start working on oven bread again, I’ve already missed them.