Lys d'Or Pain de Campagne

Source : Combine The Dry Ingredients Mix The Water With The Leaven Starter Or Yeast Add It To The Flour Then Mix It With A Scraper Bring The Dough Together ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 19, 2021

Step:

  1. Combine the dry ingredients. Mix the water with the leaven starter or yeast, add it to the flour, then mix it with a scraper. Bring the dough together, then wrap it in plastic wrap and let it sit for 20-30 minutes.

    Lys d'Or Pain de Campagne recipe step 1 photo
  2. Put the dough on a working surface, knead (5-6 minutes), place it in a bowl, then let it rise to double in height (about 1-2 hours in a 23-25℃ location).

  3. Punch down the dough in the bowl, then fold the dough over with a scraper as shown.

    Lys d'Or Pain de Campagne recipe step 3 photo
  4. Like this.

  5. Rotate the dough 90 degrees, then repeat by folding the dough while releasing the air.

    Lys d'Or Pain de Campagne recipe step 5 photo
  6. Shape the dough into a ball, then wrap in plastic wrap, and let it rise until it rises to 2.5-3 times in height (the rising time will vary depending on the temperature, so adjust as necessary).

    Lys d'Or Pain de Campagne recipe step 6 photo
  7. After it rises, it should look like this. Dust the banneton (bread-rising mold) evenly with flour.

    Lys d'Or Pain de Campagne recipe step 7 photo
  8. Dust the working surface and scraper with flour, then lift the dough with the scraper and onto the working surface.

    Lys d'Or Pain de Campagne recipe step 8 photo
  9. (With the side that was touching the bowl on top), flatten the dough to an equal height round ball about 20 cm in diameter.

    Lys d'Or Pain de Campagne recipe step 9 photo
  10. Fold the dough in half by bringing the dough up over the top from the side furthest from you. Brush off any excess flour.

    Lys d'Or Pain de Campagne recipe step 10 photo
  11. Next, bring the dough up from your right side, fold it down, then brush off any excess flour.

    Lys d'Or Pain de Campagne recipe step 11 photo
  12. Shape the dough into a ball, then seal the seams (I gently fold it over, then seal it, but feel free to do it as you like).

    Lys d'Or Pain de Campagne recipe step 12 photo
  13. With the sealed seam on top, place the dough into your banneton, and allow it to rise at room temperature (about 60 minutes at 25-26℃).

    Lys d'Or Pain de Campagne recipe step 13 photo
  14. Preheat the oven to 250℃, insert baking trays (if available) in the top and bottom racks and heat (if you don't have a baking tray at the top, pay attention to the oven temperature in Step 18).

  15. Once the dough has risen, place a sheet of parchment paper over the top of the banneton, then turn it over while gently holding the sheet.

    Lys d'Or Pain de Campagne recipe step 15 photo
  16. Use a knife or razor to slash the top. Brush the slits with vegetable oil to prevent drying and make the dough expand more easily. I use olive oil.

    Lys d'Or Pain de Campagne recipe step 16 photo
  17. Use the steam-bake function, if available. Otherwise, from a distance, mist the dough 5-6 times with water, then place the dough on the lower baking tray once the oven is ready.

  18. Bake for 5 minutes at 250℃, then reduce to 230℃ and bake for another 5 minutes. Remove the top baking tray, and bake for 20 minutes at 200-220℃ for a total baking time of about 30 minutes.

  19. The oven temperature settings are approximate, so adjust to suit your oven. After baking, place the bread on a rack to cool.

  20. Placing the dough in the oven: I use a large cake server with a handle to slide the dough onto the tray with the parchment paper.

    Lys d'Or Pain de Campagne recipe step 20 photo
  21. Before, I used a thin cutting board, but when I learned that a friend was using sturdy cardboard, I thought I should simply use what I had on hand.

  22. Be careful not to burn yourself. I'm using the banneton to illustrate how I slide the bread into the oven using a thin cutting board.

    Lys d'Or Pain de Campagne recipe step 22 photo
  23. Slide the bread into the oven together with the sheet of parchment paper. The green board is the cutting board. (Use a material with a smooth surface to allow the paper to slide off easily.)

  24. I use two baking trays to bake, but you could also place a stainless steel bowl over the bread or whatever method you like (also adjust the oven temperature as required).

  25. This recipe is arranged to make the amount of water easy to remember. For the water, add 60% or more of the weight of the flour to make the dough easy to knead. I used 68% water for the pain de campagne shown in the top photo.

  26. Here is a soft loaf made with Lys d'Or flour, quickly prepared in a bread machine. https://cookpad.com/en/recipes/169390-lys-d-or-soft-french-bread

    Lys d'Or Pain de Campagne recipe step 26 photo
  27. Here's a recipe for an oval-shaped pain de campagne, which also uses the same Hoshino natural leaven, and is made with bread flour, whole wheat flour, and rye flour. https://cookpad.com/en/recipes/150705-oval-campagne-loaf-with-hoshino-natural-leaven

    Lys d'Or Pain de Campagne recipe step 27 photo
  28. Addendum: If using dry yeast, the dough should rise to 2 times the height. There's no need to punch it down.


Ingredients

  1. If using dry yeast:
  2. 168 grams or more, Water
  3. 1 grams Dry yeast
  4. If using Hoshino leaven:
  5. 250 grams Lys d'Or Flour (or all-purpose flour) and optional malt powder 0.5-1 grams
  6. 150 grams or more, Water (60% or more of the weight of flour)
  7. 18 grams Natural Leaven Starter (7% the weight of the flour) https://cookpad.com/en/recipes/150721-hoshino-natural-leaven-starter
  8. 4 1/2 grams Natural salt

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