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