Pain de campagne with bio T1050 flour (and bio yeast)
Sometimes I like to go all bio just to be sure I am still a home baker and not some flashy bistro. The bio flour, Type 1050, I used here is still a bit darker than its non-bio counterpart. It feels more like whole-wheat flour and tastes like it too. The crumb is not as open compared to a loaf made with the normal T1050-flour. Next time I will make all-sourdough version and maybe add a little malt.
After the final rest on a heavily rye-floured towel, I turned the piece of dough over so an attractive coating of flavorful rye flour adorns the top of the loaf (if I may say so).
Pain de campagne
- 300g flour, Type 1050
- 60g levain, hydration: 100%
- 3g fresh yeast, bio
- 200g water
- 7g sea salt
Bulk Fermentation: 2 hours. Fold twice (or more).
Final Fermentation: 1.5 hours.
Bake-Off: At 230°C for 30 minutes
I like the new look and the new loaf! Happy baking Nils!
Jeremy
18 July 2008 at 15:33
Thanks, Jeremy. I think it looks a little less muddy now…
theinversecook
18 July 2008 at 20:56
Glad to see you’re able to bake again. I like the new theme too.
Susan/Wild Yeast
20 July 2008 at 02:30
Thanks, Susan. Hope, I can bake more often from now on and share my results.
theinversecook
20 July 2008 at 22:23