Great baking! I have never had a dough stick once since following this method. This week, I made his Pain de Campagne. Hybrid leavening: levain … joeg214. The outside is baked to that yummy dark brown and the crumb is perfect for sandwiches. I used my own levain, which I have been keeping alive for a few months now and which comes from Chad Robertson's Tartine recipe. Pain de Campagne from "Flour Water Salt Yeast" (Forkish) Put my new starter to use... 78% hydration with 10% whole wheat. I was realle excited to try out this recipe because my past attemps at baking Tartine sourdough has yielded bread that was somewhat dense, though still delicious. The bread was nice and fluffy, and the only serious problem that I encountered was when the dough got stuck to my wicker basket during the proof. As given in the book, this is a mostly white bread with a bit of whole wheat. I dont understand why Ken Forkish uses so much flour in his starter, so I figured that I would just stick to my own levain without trying to emulate his recipe. The leavening can be from either a starter or commercial yeast. One other thing if you don't want your dough to stick to your basket, use rice flour mixed with some AP flour or just rice flour. This weekend, I baked Pain de Campagne from Flour Water Salt Yeast.
This bread is made completely by hand in an inexpensive 12 quart bucket (and I just bought myself a brand new shiny red stand mixer for Christmas!). I only use about 150 grams of flour mix (50/50 AP and whole wheat), 75% levain, and 150 grams of water. This site is powered by Drupal.

All original site content copyright 2020 The Fresh Loaf unless stated otherwise. Since this Pain de Campagne uses commercial yeast in addition to the levain, I was expecting a nice fluffy sourdough bread. I really worked hard on degassing the dough a bit so I would not get the cavernous holes that I got last time, when I baked the Tartine sourdough. Perhaps worry less about thoroughly degassing - some is good but a light touch will leave you with a more open crumb - and just make sure your dough is properly developed. The Fresh Loaf is not responsible for community member content. This weekend, I baked Pain de Campagne from Flour Water Salt Yeast. Chad uses a more liquid and fresh starter than many other bakers do. I modified the formula to 10% medium rye, 15% WW and 75% AP flour, and I left out the instant yeast for this bake. https://www.breadexperience.com/easy-dutch-oven-pain-de-campagne You got a very nice crumb without the caverns. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com.
Content posted by community members is their own. I only use about 150 grams of … Looks pretty darn good to me! I haven't seen Forkish's book, so don't know what process he suggests. This bread formula uses both.


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