It's a country bread made up of flour, water, salt and yeast!
Pain de campagne is made with rye flour and levain.
The bread in this video does not contain levain,
Because it's a country bread, I used the name campagne.

Dough with strong flour (bread flour) is bulky,
and the air pockets of the texture is large.
It also has strong elasticity.
I like the mild fermented flavor of this bread.

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation, one portion (dough weight: 450.3 g)
B% (%): 100.0%, Tr (g): 251.0 g Strong flour(Bread Flour)
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.5%, Tr (g): 1.3 g Instant Yeast
B's (%): 77.0%, Tr (g): 193.0 g Water

■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put an instant yeast.
3. After 1 minute, mix evenly the instant yeast using a spatula.
4. After adding salt, mix evenly the salt.
5. After adding the flour,
Mix evenly until the flour is invisible
6. After 15 minutes of rest, the first fold (folding)
7. After 15 minutes of rest, the second fold (folding)
8. After 15 minutes of rest, the third fold (folding)
9. After 15 minutes of rest, the fourth fold (folding)
10. Refrigerated fermentation 12 hours (refrigerator temperature 2 ℃)
11. After refrigeration fermentation,
Place the dough in a room at room temperature. and wait until it is 18 ~ 20 ℃.
12. Lightly fold the dough and round it.
13. At room temperature for 20 minutes
14. Fold the dough lightly and round it, then panning the dough in Banneton
15. Second fermentation: fermentation at room temperature for 40 minutes
16. Preheat oven.
Oven temperature is raised as high as possible during the second fermentation
(my oven maximum temperature 250℃)
    Preheat the lodge in a fully-heated oven for at least 20 minutes.
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
17. Take the dough(2nd fermentaion complete) out from the Banneton (de-panning).
18. Put the dough into the preheated lodge 10-inch combo cooker floor
19. Scoring on top of dough
20. Cover the lid of lodge 10-inch combo cooker.
21. Put it in the oven.
22. After baking for 25 minutes, remove the lodge cover and continue baking for 25 minutes.
(At this time, the temperature: 220 ~ 230 ℃)

■ Caution: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

#Paindecampagne
#CountryBread
#HomeBaking
#NoKneadBread

свернуть