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.
