Pain de campagne

Pain de campagne


Makes 1 x 600g loaf

Ingredients: 

170g wheat starch

45g glutinous rice flour

35g maize flour

20g buckwheat flour

10g psyllium husks

6g xanthan gum

5g pea protein

5g fast action yeast

7g salt

5g black treacle

5g honey

270g water (body temperature)

25g oil (I use rapeseed, but any will work)

 

Rice flour or brown rice flour for shaping

 

Method:

  1. In a stand mixer mixing bowl, whisk together the water and psyllium husks. Set aside for 5 minutes.
  2. In a separate bowl, combine all the remaining dry ingredients.
  3. Add the treacle, honey and oil to the water/psyllium mix. 
  4. Add the dry ingredients and, using a dough paddle, mix on a medium speed for 5 minutes.
  5. Scrape down the sides of the bowl and mix for a further 2 minutes on a low speed.
  6. Allow to sit for 5 minutes.
  7. Tip dough out onto a lightly floured surface, dust with a little extra flour and gently shape into a round. (This will take a little practice but don’t be tempted to add more flour. If you find the dough too difficult to shape with flour, use wet hands to shape into a round and then place onto a piece of greaseproof paper and dust the exterior of the dough liberally with flour).
  8. Now invert into a floured banneton like a sourdough style loaf.
  9. Heat oven (and dutch oven if using) to  220C/fan 200C/gas 7.
  10. Cover and allow to proof for approximately 45-60 mins, this will vary so you will need to use your eye and judgement.
  11. When proofed it should be almost double in size, feel lighter than it looks (sounds weird, but trust me) and there should be a few little air bubbles at the surface of the dough.
  12. Turn the dough out onto some greaseproof paper and using a bread lame, score your design of choice.
  13. Bake, with lots of steam (I use a spray but you can also use a hot tray with water in the oven) - extra steam/water not necessary if you are using a dutch oven.
  14. Bake for 30 minutes and then release any excess steam by opening oven door or removing lid of dutch oven. BE VERY CAREFUL WHEN RELEASING STEAM
  15. Bake for a further 20 minutes.
  16. Remove and cool on a wire rack for at least 2 hours before slicing. Be patient, the crumb needs to 'set' - it'll be worth it.

This dough can be used to make tin loaves or rolls, adjust cooking times accordingly.

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