Pain de Campagne
Pieces
Ingredients
- 9500 g - 95% Flour
- 500 g - 5% Rye Flour
- 180 g - 1.8% Salt
- 150 g - 1.5% Yeast
- 200 g - 2% Proson Bruin Royal (brown)
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 6500 g - 65% Water Approx.
Working method
- Mix all ingredients into a well developed dough
- Dough temperature: approx. 27°C
- Bulk proof: Approx. 1 hour (covered)
- Gently fold the dough piece into three pieces
- Dough rest: Approx. 20 to 30 minutes
- Crispy baguette approx. 350 grams Floor baked bread approx. 450 grams
- Mould not too tight (use flour to avoid stickiness)
- Dough proof: Approx. 20 to 30 minutes, then format in a loosely manner (not too tight)
- Final proof: Approx. 45 minutes
- Baking: With steam, on the floor, with the lock upwards. Approx. 30-40 minutes at 220ºC
- Decorate with Rye flour
