Pain de Campagne - Country French Bread Best Family Recipes

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Pain de Campagne - Country French Bread

"I got this recipe out of a singular and made some minor modifications. It is a yummy French bread this is worth the wait."

Ingredients :

For the Poolish:
half teaspoon immediate yeast
1/2 cup warm water (110 degrees F/forty five degrees C)
3/4 cup entire wheat flour
For the Dough:
2 half cups heat water
half teaspoon instant yeast
6 cups unbleached bread flour
1 tablespoon kosher salt
2 tablespoons cornmeal for dusting

Instructions :

Prep : 3H	Cook : 8M	Ready in : 5H25M

To make the sponge, whisk the half teaspoon yeast in half of cup warm water. Stir in the whole wheat flour till the mixture resembles a thick batter. Beat for approximately a hundred strokes to shape longs strands of gluten. Cover the bowl with a humid cloth and let sit down at room temperature for two to 8 hours (longer is higher for taste improvement). You also can permit the poolish ripen inside the refrigerator for 12 to fifteen hours, bringing it back to room temperature earlier than proceeding with the recipe.
When the poolish is ready, it will be bubbly and loose, with a yeasty, bitter aroma. Scrape the poolish right into a bowl and stir within the 2 half cups water and the closing 1/2 teaspoon yeast. Stir nicely to mix. Add the bread flour 1 cup at a time, blending properly after each addition, until the dough turns into too difficult to stir.
Transfer the dough to a floured paintings floor and knead for 10 to 12 mins, adding more flour best while the dough turns into too sticky to address. Sprinkle the salt over the dough and knead it for an extra five to 7 mins. The dough must have a smooth floor and spring back to touch. Shape the dough right into a round and cowl with a humid cloth for five to ten minutes.
Place the dough in an oiled bowl, turning to coat the floor of the dough with oil. Cover the dough with a moist material and let it rise at room temperature until doubled in size, about 2 to a few hours.
Deflate the dough and reduce it into two portions. Shape the dough into two rounds, cowl them with plastic or a damp material, and allow the dough to relaxation for half-hour at room temperature.
Shape the dough into baguettes. Place a heavily floured material on a baking sheet, arranging a fold down the center to split the loaves. Place the loaves, seam-aspect up, on the floured material. Dust the tops of the loaves with flour, cowl with a damp towel, and permit rise until doubled in bulk once more, approximately two hours.
Preheat an oven to 375 stages F (a hundred ninety degrees C).
Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-facet down at the cornmeal. Make numerous diagonal slashes inside the loaf with a serrated knife or razor blade.
Immediately vicinity the scored loaves inside the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on cord racks.

Notes :

To make this dough in a stand mixer, use the dough hook attachments and blend on low pace for 10-15 minutes. To ensure the gluten has developed absolutely, reduce off a walnut-sized piece of dough. Flour your fingers, after which stretch the dough: if it tears right away, the dough desires greater kneading. Fully developed dough have to form a skinny translucent "windowpane."

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