Recipes

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

  1. Elaboration

  2. Add water to mixer, add Rye flour, Bunyip flour and the Mother.

  3. Mix on low speed for 3 minutes.

  4. Rest for 14 hours @ 21°C.

  5. Sponge

  6. Add water to mixer, add Bunyip flour.

  7. Mix on low speed for 3 minutes.

  8. Rest for 14 hours @ 21°C.

  9. Autolyse

  10. Add water to mixer, add Bunyip Flour.

  11. Mix on low speed for 3 minutes.

  12. Rest for 1 hour @ 21°C.

  13. Final Dough

  14. Add Elaboration, Sponge and Autolyse to mixer.

  15. Mix on low speed for 3 minutes.

  16. Add Salt.

  17. Mix on medium speed for 6 minutes.

  18. Place in tub.

  19. Rest for 30 minutes.

  20. Lift and Fold.

  21. Rest for 45 minutes.

  22. Lift and Fold.

  23. Rest for 45 minutes.

  24. Divide into 17 x 600 g loaves, or 13 x 800 g loaves, lightly shape into tins or baskets.

  25. Proof for 90 minutes.

  26. Bake at 220°C for 35 minutes + steam.

  • Sourdough Breads
  • Bake for 35 minutes
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