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Pain De Campagne
Pain De Campagne

Before you jump to Pain De Campagne recipe, you may want to read this short interesting healthy tips about The Foods You Select To Feed On Will Effect Your Health.

Many people do not understand that the foods you choose can either help you to be healthy or can negatively effect your health. It’s also advisable to comprehend that there are foods that you will want to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. The foods that you will get from these fast food places are usually foods that are extremely unhealthy, loaded with fat and usually have little to no nutrition. This is why we are going to be going over the foods that you should be ingesting that will have a positive effect on your health.

Now when it comes to the main food items that you have for dinner, you may want to make sure you are eating a good amount of fish, especially salmon, and lean protein. You will notice that salmon is also abundant with Omega-3 and other nutrients. Now when you choose to have a steak for dinner one thing you should remember is that 3 ounces will supply you with all the protein you’ll need for the day. In addition before cooking your steak you will need to trim the fat that you can see from it to keep from eating extra fat.

If you decide that your health is important to you, you should take these recommendations to heart. Also if you eliminate all the processed foods that you should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to pain de campagne recipe. To make pain de campagne you need 6 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make Pain De Campagne:
  1. Prepare 350 grams strong white flour
  2. Prepare 100 grams dark rye flour
  3. You need 100 grams white sourdough starter
  4. Take 300 ml water
  5. Use 10 grams salt
  6. You need 7 grams faat action dried yeast
Steps to make Pain De Campagne:
  1. Combine the flours in a bowl
  2. Add your the yeast and salt on opposite sides
  3. Add the water whilst mixing with your hand
  4. Bring the dough together into a wet mass and knead for 10-15 mins until smoother and holding shape
  5. Cover and leave to rest in the fridge for 8-12 hours or until doubled in side and springing back
  6. Turn the dough out onto a floured or oiled surface and shape tightly into a ball, creating as much surface tension as possible
  7. Heavily flour a proving basket
  8. Preheat oven to 240C
  9. Place the dough seam side up into the basket, cover with oiled clingfilm and leave to prove for 1.5 hours or until, springy, lighter and much bigger
  10. Flour the dough and turn it out c
  11. Cut 3 straight lines then cut across diagonally.
  12. Throw a quarter cup of water onto the oven floor
  13. Turn oven down to 210C
  14. Bake for 35-45 mins til crispy and golden

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