Pain De Campagne
Ingredients
Weight/ Volume |
Ingredients | |
---|---|---|
ELABORATION | ||
780 g | Laucke Bunyip T55 Flour | |
42 g | Laucke White Rye T60 Flour | |
820 g | Water | |
492 g | Mother | |
SPONGE | ||
1,000 g | Laucke Bunyip T55 Flour | |
600 g | Water | |
10 g | Yeast, dry | |
AUTOLYSE | ||
4,268 g | Laucke Bunyip T55 Flour | |
2,560 g | Water | |
FINAL DOUGH | ||
6,828 g | Autolyse | |
2,134 g | Elaboration | |
1,610 g | Sponge | |
106 g | Salt | |
50 g | Olive Oil | |
10 g | Yeast, dry | |
5 g | Barley Malt | |
Method
Elaboration
Add water to mixer, add Rye flour, Bunyip flour and the Mother.
Mix on low speed for 3 minutes.
Rest for 14 hours @ 21°C.
Sponge
Add water to mixer, add Bunyip flour.
Mix on low speed for 3 minutes.
Rest for 14 hours @ 21°C.
Autolyse
Add water to mixer, add Bunyip Flour.
Mix on low speed for 3 minutes.
Rest for 1 hour @ 21°C.
Final Dough
Add Elaboration, Sponge and Autolyse to mixer.
Mix on low speed for 3 minutes.
Add Salt.
Mix on medium speed for 6 minutes.
Place in tub.
Rest for 30 minutes.
Lift and Fold.
Rest for 45 minutes.
Lift and Fold.
Rest for 45 minutes.
Divide into 17 x 600 g loaves, or 13 x 800 g loaves, lightly shape into tins or baskets.
Proof for 90 minutes.
Bake at 220°C for 35 minutes + steam.