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Sublime Pain de Champagne
Sublime Pain de Champagne

Before you jump to Sublime Pain de Champagne recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Many of us believe that comfort foods are terrible for us and that we have to stay away from them. Often, if the comfort food is a sugary food or some other junk food, this is very true. Other times, though, comfort foods can be totally healthy and it’s good for you to consume them. There are several foods that actually can boost your moods when you consume them. When you are feeling a little down and need an emotional boost, try a few of these.

Some grains are truly excellent for fighting off bad moods. Teff, barley, millet, quinoa, etc are all good for helping you be in a happier state of mind. These foods fill you up better and that can help improve your moods also. Feeling starved can be awful! The reason these grains are so good for your mood is that they are easy for your stomach to digest. You digest these foods more quickly than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.

As you can see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try these tips instead!

We hope you got benefit from reading it, now let’s go back to sublime pain de champagne recipe. You can have sublime pain de champagne using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Sublime Pain de Champagne:
  1. Take 125 grams Bread (strong) flour
  2. Provide 125 grams Cake flour
  3. Prepare 63 grams Whole wheat bread flour
  4. Take 4 grams Salt
  5. Prepare 3 grams Dry yeast
  6. Get 203 grams Water (use lukewarm water when the weather is cold)
Steps to make Sublime Pain de Champagne:
  1. Put all the ingredients including the dry yeast in a bread machine and start the "dough kneading" program. Take it out 6 minutes in.
  2. Round off the dough, place on a baking sheet lined with kitchen parchment paper, and leave for the first rising. Use your oven's "bread rising" setting set to 30°C for 60 minutes.
  3. The 1st rising is done if the dough has doubled in volume, and if a hole made with your finger does not fill back in.
  4. Punch the dough down to deflate it using your palms. Round off the dough again, and place it seam side down covered with plastic and a tightly wrung out moistened kitchen towel. Leave to rest for 20 minutes.
  5. As you wait for the dough to finish resting, dust your banneton (bread rising mold) with bread flour using a tea strainer.
  6. After the dough has rested, slap it down again lightly with your palms, round it off again and place in the banneton with the seam side up.
  7. The 2nd rising. Use your oven's "bread rising" setting at 30°C for 50 minutes. When the dough has finished rising, start preheating the oven to 250°C immediately.
  8. Gently, carefully, invert the dough from the banneton onto a baking sheet lined with kitchen parchment paper. Slash the top.
  9. When the oven has reached temperature, lower the heat to 220°C, bake the bread for 22 minute and it's done.
  10. The loaf on the left here was baked with the ingredients amounts listed. The one on the right has 1 tablespoon less water. The one of the left not only looks better, it also has a better, moister texture.

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