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All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

Pain De Campagne

A classic style French loaf, produced using white, rye and wholemeal flour.

Poolish

Ingredients

White Strong Organic Flour
Water @ (FDT 20°C)
Yeast
Total

Bakers %

100%
100%
0.05%

Metric

500g
500g
0.25g
1002g


 

Final Dough

Ingredients

White Strong Organic Flour
Wholemeal Strong Organic Flour
Wholemeal Rye
Combined Flour 


Poolish
Salt
Yeast
Water
Total

bakers %

70%

20%
10%
100%


20%
2%
1%
60%

Metric

3500g

1000g
 500g
5000g


1000g
100g
50g
3000ml
9150g

preparation method

Poolish is produced by mixing flour, water and yeast. Cover and allow to rest at 25°C for 12-14 hours. 

Mix final dough. In spiral mixer:  4 minutes on 1st speed and 4 minutes on 2nd speed. Desired dough temperature: 25°C-27°C. 

Bulk fermentation for 2 hours, with a gentle book fold after 1 hour. 

Scale into 500/900g pieces for large or small loaves.

Lightly pre-shape into rounds and rest dough pieces for 15 minutes, covered. 

Shape into rounds and final proof of 45-90 minutes ambient. Take to just under full proof. 

Set oven at 240°C. Pre-steam  and give additional steam of 2-3 seconds. Bake at 240°C for approximately 20 minutes. Reduce temperature to 225°C and bake for further 25 minutes. 

Pain de Campagne
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