French rustic bread "Pain de Campagne"

Category: Yeast bread
Kitchen: french
French Rustic Bread Pain de Campagne

Ingredients

Pâte Fermentée
wheat flour 265g
water 170g
dry yeast 1/8 tsp
Final dough.
wheat flour 235g
Rye flour 25g
water 190g
salt 10g
dry yeast 1 tsp
рâte Fermentée

Cooking method

  • Pâte Fermentée
  • Combine all ingredients for fermentée, flour, water, yeast. The water should be slightly warm so that the dough after kneading has a temperature of about 24 C. Knead the dough by hand until a homogeneous bun is formed. Put in a container, close the lid and leave at room temperature for 1 hour. Then transfer the dough to the refrigerator, at a temperature of 4 s, overnight.
  • Final dough.
  • In the morning remove the dough from the refrigerator, divide into 8 pieces. Roll up in balls (without fanaticism) and leave to acclimatize, at room temperature, for 1 hour.
  • French Rustic Bread Pain de Campagne
  • After an hour, combine all the ingredients for the final dough in the bowl of the food processor. Rye flour, wheat flour, water, yeast, salt and Fermentée pâte. Try to keep the water warm so that the dough after kneading has a temperature of about 24 C.
  • Mix with a food processor using a hook for about 10-15 minutes. The dough should be completely off the sides of the bowl and wrap around the hook. (I had to periodically stop and remove the dough from the hook.) The dough should look smooth and elastic.
  • Transfer the dough to a container and leave to ripen at room temperature for 1 hour.
  • For shaping bread in the form of Bouton d'Or (buttercup)
  • Divide the dough into 2 parts.
  • French Rustic Bread Pain de Campagne
  • I got 720g and 140g. Roll up in balls and let it relax for 20 minutes.
  • Then turn each part again into a tight ball.
  • Using a thin rolling pin (I took the smallest one that I had) divide (split) the dough of the larger ball into 4 parts. Rolling completely with a rolling pin.
  • French Rustic Bread Pain de CampagneFrench Rustic Bread Pain de CampagneFrench Rustic Bread Pain de Campagne
  • Then gently grease the edges of the splits with oil.
  • Put a ball of smaller diameter in the middle.
  • French Rustic Bread Pain de Campagne
  • Gather the dough by wrapping your hands in a circle. Turn over and place in proofing basket.
  • French Rustic Bread Pain de Campagne
  • Cover with foil and leave again for 1 hour.
  • During this time, preheat the oven with the stone to 235C.
  • After proofing, turn the dough on a shovel and place in the oven.
  • Bake for the first 10 minutes with steam. Then remove the steam and continue baking for another 25 minutes.
  • Cool the finished bread.
  • Delicious!
  • French Rustic Bread Pain de Campagne
  • Source: Yeastspotting

The dish is designed for

1 PC.

Cooking program:

oven

Note

This bread does not have to be shaped in this way. Shape in any way convenient for you.

notglass
Natalie, c'est superbe! And the holes, what holes! I just want to pull off a crispy kusmanchik. I take it to bookmarks, because I don't have time to bake after you.
izvarina.d
Natasha! No words! The bread is great! Мagnifique !!!!
Vitalinka
Natasha, delicious bread!
Maybe a stupid question, but I didn't understand why divide the dough into parts and then knead it again?
Natali06
Girls, Annushka, Diana, Vitalinka, thank you for such kind words!

Quote: Vitalinka
but I didn’t understand why divide the dough into parts and then knead it again?
You mean, what dough is for acclimatization?
It's just that smaller pieces heat up more evenly and faster than a larger piece.
Vitalinka
Thank you!
Natali06
Quote: Vitalinka
Thank you!
Yes, not at all! For me, too, this technique turned out to be new.But it seems to me that I understood correctly
lu_estrada
Natalkaaaa !!! Nice and delicious bread!
Natali06
Lyudochka , glad to see you! Thank you for warm words!
natalia27
Natasha, what a great bread. I have never baked bread by hand, but after seeing this bread I decided that it was time to start learning. We urgently need to buy a kneader. :) Thanks for the recipe.
ang-kay
Words are superfluous. Bravo. You and this method, which I once wrote about, embodied molding. : girl_claping: In one word, MASTER.
Twist
Oh, what holes! Natasha, another great bread! How good he is!
barbariscka
Beautiful bread! Such an original molding and holes like in a ciabatta ...
Natali06
natalia27, Angela, Marishenka, Vasilisa,, thank you girls for stopping by for bread!
Quote: natalia27
seeing this bread, I decided that it was time to start learning
Natasha, it is very pleasant to inspire new feats!
Quote: ang-kay
You and this method, which I once wrote about, embodied molding.
You know, at first I didn't even think. Only later did I notice that this is the method that we discussed. As you can see, everything can be done!
Quote: Twist
Oh, what holes!
I didn't expect it either. The dough was damp, but I still didn't think it would blow out such holes

I forgot to say the most important thing, what I really appreciate in breads - The smell of this bread is dizzying!
kisuri
How beautiful it is !!!
You are a sorceress!
Natali06
Irish, thank you dear for coming to my place for bread! It is very pleasant to please you! Thank you for your kind words! And for your congratulations!
The bread is really delicious, with an unusually delicate, attractive aroma! Not bad bread is eaten by the French in their villages!
Light
Natali06, Natasha! Mind-blowing bread again!
Handsome!
and the molding method is interesting! Thank you. and bookmark!
Natali06
Light, thank you very much for such kind words!
Quote: Light
Mind-blowing bread again!

Quote: Light
interesting molding method
I was also very interested in forming such a bread! You always want something new and interesting.
Sonadora
Natasha, there are simply no words! Great bread! And the crust, and the holes, and the fantastic molding! Thank you so much, it is a pleasure to look at such beauty!
Scops owl
Natasha, what a marvelous bread: swoon: A darrrrrki charm To turn!
Natali06
Quote: Sonadora
look at such beauty
Manyashik, so this is allowed by all the rules. I'm over there on yoursshshoh and lick my lips and do not collect drool And who will forbid me?
Man, LarisochkaThank you very much for such kind words! If ripe, bake, the bread is delicious!
lu_estrada
Your beauty, Natalochka, did not work out, but the taste exceeded expectations!
The incision was forgotten, and then nothing remained.
French Rustic Bread Pain de Campagne
Thank you dear!
Natali06
Beauty, it didn't work
Lyudochka, but your bread is just handsome! Not just a bud, but a whole flower! Very beautiful! Thank you for such a beautiful report!
and then there was nothing left.
Oh, how I love it! This is the highest rating for this bread!
lu_estrada
And that's not all, Natalka! I baked two breads, yours and a Cherkizovsky bun (delicious after all), my husband preferred French bread, and asked for a piece to work, give me bread, that round one! how !. (y) That's it !!! Thanks again dear!
Natali06
Lyudochka, I'm glad I liked the bread!
Marunichka
Natasha, the bread is simply AWESOME !!! Thank you very much, I went to master it and, of course, I will report ...
Marunichka
Someone backfire !!!!!! What to do, "this song is good, start over" or keep humming with him? I put it in the evening, as it should be in the refrigerator, and now it's morning and it almost didn't grow, maybe just a little. WHAT TO DO?
kil
Girls, what kind of flour is better for this bread?
Marunichka
Natasha, dear, sorry for my screams .... Everything worked out !!!! and not even lumpy! Only a little more fried, well, and "who can compare with Matilda YOURS" .... Tomorrow I will bake a new one, for my goddaughter for jam day. Thank you very much for your wonderful breads, but special thanks for the ability to paint each recipe. This is not given to everyone. Natasik, once again (and more than once) THANKS, THANKS, THANKS.
ElenaNar
one of the tastiest breads ever baked

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