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Red Wine Pain de Campagne
Red Wine Pain de Campagne

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We hope you got insight from reading it, now let’s go back to red wine pain de campagne recipe. You can have red wine pain de campagne using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Red Wine Pain de Campagne:
  1. Take 125 grams Bread (strong) flour
  2. Use 125 grams Cake flour
  3. Get 63 grams Whole wheat bread (strong) flour
  4. You need 4 grams Salt
  5. Provide 3 grams Dry yeast
  6. Get 100 grams ❤Red wine
  7. Prepare 110 grams ❤Water
Instructions to make Red Wine Pain de Campagne:
  1. Warm up the ❤ liquids to about body temperature. Put all the ingredients including the dry yeast in a bread machine and start the kneading program. Take the dough out after 6 minutes.
  2. Round off the dough, put it in a bowl, and leave it for the 1st rising Let it rise in a 30°C oven for 60 minutes.
  3. When the dough has doubled in volume, and a finger poked into it leaves a hole that doesn't fill in, the dough has risen enough.
  4. Bash the dough lightly with your palms to deflate it, round it off again and place it seam side down. Cover with plastic wrap and a tightly wrung out moistened kitchen towel, and let it rest for 20 minutes.
  5. While the dough rests, dust the banneton with bread flour using a tea strainer.
  6. After the dough has rested, slap it lightly again to deflate, round it off again and put it in the banneton seam side up.
  7. Time for the 2nd rising Use your oven's bread-rising setting at 30°C for 50 minutes When the dough is done proofing, preheat the oven to 240°C.
  8. Very gently invert the risen dough in the banneton onto a parchment paper lined baking tray. Slash the top.
  9. Turn the down the oven temperature from 240°C to 220°C, and bake the bread for 22 minutes. Done!

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