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Pain de campagne



Preparation of fermented pate

Ingredients 140 gr of flour 140 g
bakery flour salt
5 Gr Gr
dry yeast 1.5
180-200 Ml Water Development

In a bowl put flour, salt, yeast and mix, add water and begin to knead into a ball and not too stiff or too sticky, lightly oiled bowl, put the dough a little oiled cover the bowl and let it ferment at room temperature until doubled in volume, about 1 hour, remove dough from bowl and knead again gently to lose the air, put back into the bowl and leave it covered at least 2 hours if you want to make bread the same day, if not so, keep in the fridge can be stored 3 days to 3 months, stored in a bag sealed and frozen.
Preparation of pain de campagne
Ingredients
pate ferment 450 Gr 225 Gr

purpose flour 40 g wheat or rye salt
5 Gr 3 Gr

dry yeast 175 ml warm water Development

In a bowl mix flour, salt, yeast and ferment paté, add water and mix until batter pickup, and if a large sticky ball, the dough should be soft and manageable. Flour a work table and put the dough on top, and begin to knead 8-10 minutes, adding flour as necessary until the dough is soft and manageable.
Lightly oil a bowl and transfer the dough also lightly oiled, cover. Let ferment at room temperature about 2 hours or until dough doubles in size. Flour a work table and put the dough gently to lose the least possible air. Divide dough into two portions and shape the bread, pass it to a lightly floured tray and cover to make a second fermentation, about 1 hour. Preheat oven to 200 º C and bake the bread for about 30 minutes.