Name: French Country Bread - Pain De Campagne
Total time: 45 min

Day 1 17:00

Liquefy the dampfl in the water, incorporate the flour and knead on a lightly floured surface. Place the dough in a baking bowl, cover with plastic wrap, and let rise at 24 °C. The volume should at least double, the dough should smell slightly sour.

Day 1 23:00

Let the dampfl melt in the water, add the flour and knead on a lightly floured surface for about 10 min. Put the dough in a covered baking bowl at 10 degrees (Petra: cellar) to rise for one night.

Day 2 8:00

Melt the dough in the water with your fingers. Put the mixture in the baking bowl of the food processor form, add the flour and knead for about 4 minutes on speed 1. Then sift in the salt and knead for a further 6 mins on speed 2. Knead the dough briefly by hand on the floured surface, it will be silky, shiny, elastic and smooth, not sticky. (Jaine adds flour and salt all at once and kneads by hand for 10 min).

Put the dough in a large (Petra: oiled) baking dish form, cover with plastic wrap and let rise at 24 °C (Petra: 21/22 °C ) for 2-3 hours, the volume should double.

Transfer the dough to a surface dusted with flour, removing a nut-sized piece for the next batch of dough to taste (keep in the fridge with cling film). Pinch the dough together and divide in half. Shape the edges of the dough underneath (Petra: rest with the lid closed for 15 min). Shape the dough into round or possibly oblong shapes according to taste.

French Country Bread – Pain De Campagne

Day 1 1000:

Day 1 1700:

Day 1 2300:

Day 2 800:

Instructions:

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