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Black Pain de Campagne
Black Pain de Campagne

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We hope you got insight from reading it, now let’s go back to black pain de campagne recipe. You can cook black pain de campagne using 20 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Black Pain de Campagne:
  1. Prepare For the dry yeast version:
  2. You need 285 grams ☆ Bread (strong) flour
  3. Use 15 grams ☆Black cocoa powder
  4. Prepare 24 grams ☆Sugar
  5. Use 4 grams ☆Salt
  6. Prepare 3 grams ☆Dry yeast
  7. Use 220 to 230 grams Milk
  8. You need 50 grams ★Banana chips
  9. Provide 20 grams ★Walnuts (lightly roasted)
  10. Provide 35 grams ★Rum soaked raisins (homemade recommended)
  11. Take For the homemade leaven (starter) version:
  12. Prepare 235 grams ☆ Bread (strong) flour
  13. You need 15 grams ☆Black cocoa powder
  14. Prepare 24 grams ☆Sugar
  15. Get 4 grams ☆Salt
  16. Get 100 grams Bread starter (leaven)
  17. Provide 165 to 175 grams Milk
  18. Prepare 50 grams ★Banana chips
  19. Prepare 20 grams ★Walnuts (lightly roasted)
  20. Prepare 35 grams ★Rum soaked raisins (homemade recommended)
Steps to make Black Pain de Campagne:
  1. Crush the walnuts roughly. Snap the banana chips in half and soak in hot water for about a minute. Drain off the rum soaked raisins.
  2. If you are making the natural leaven version, you don't need to soak the banana chips in hot water! Split the chips into quarters.
  3. I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts.
  4. Please refer to steps 1 to 5 and 9 offor the natural leaven procedure. - - https://cookpad.com/us/recipes/146272-pain-de-campagne-with-seeds-and-dried-fruit
  5. Put the ☆ ingredients in a bowl, and mix together with a whisk.
  6. Add the milk, and fold it together using a pastry scraper until the dough is no longer floury.
  7. Please adjust the amount of milk so that the dough is easy to knead. I used 230 g of milk this time.
  8. Add the ★ ingredients and knead some more. Round off into a ball, and leave for the 1st rising.
  9. When the dough has doubled in volume, the 1st rising is done! Punch it down, round it off smoothly again, and let it rest for 15 minutes.
  10. Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising).
  11. There's a lot of additions, so it might be hard to form a proper loaf.
  12. Take it carefully out of the banneton, and slash the top in any pattern you like.
  13. It looks like this when you slice through it after baking.
  14. Bake in a preheated 250°C oven, lowered to 230°C, for 25 to 28 minutes.

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