Sublime Pain de Champagne
Sublime Pain de Champagne

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sublime pain de champagne. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sublime Pain de Champagne is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Sublime Pain de Champagne is something which I have loved my entire life. They’re fine and they look fantastic.

Great recipe for Sublime Pain de Champagne. When I changed the kind of bread flour I used from imported flour to one made from domestically grown wheat (Haru yo Koi brand), I could really taste the great flavor of the flour. I wanted to make a simple pain de champagne without any additions.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sublime pain de champagne using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sublime Pain de Champagne:
  1. Take 125 grams Bread (strong) flour
  2. Prepare 125 grams Cake flour
  3. Prepare 63 grams Whole wheat bread flour
  4. Take 4 grams Salt
  5. Make ready 3 grams Dry yeast
  6. Take 203 grams Water (use lukewarm water when the weather is cold)

Although Pain de Campagne does take some practice to perfect, it isn't impossible if you have the right tools on hand. Ingredients Pain de Campagne - Country French Bread Pain de Campagne - Country French Bread. Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries.

Steps to make Sublime Pain de Champagne:
  1. Put all the ingredients including the dry yeast in a bread machine and start the "dough kneading" program. Take it out 6 minutes in.
  2. Round off the dough, place on a baking sheet lined with kitchen parchment paper, and leave for the first rising. Use your oven's "bread rising" setting set to 30°C for 60 minutes.
  3. The 1st rising is done if the dough has doubled in volume, and if a hole made with your finger does not fill back in.
  4. Punch the dough down to deflate it using your palms. Round off the dough again, and place it seam side down covered with plastic and a tightly wrung out moistened kitchen towel. Leave to rest for 20 minutes.
  5. As you wait for the dough to finish resting, dust your banneton (bread rising mold) with bread flour using a tea strainer.
  6. After the dough has rested, slap it down again lightly with your palms, round it off again and place in the banneton with the seam side up.
  7. The 2nd rising. Use your oven's "bread rising" setting at 30°C for 50 minutes. When the dough has finished rising, start preheating the oven to 250°C immediately.
  8. Gently, carefully, invert the dough from the banneton onto a baking sheet lined with kitchen parchment paper. Slash the top.
  9. When the oven has reached temperature, lower the heat to 220°C, bake the bread for 22 minute and it's done.
  10. The loaf on the left here was baked with the ingredients amounts listed. The one on the right has 1 tablespoon less water. The one of the left not only looks better, it also has a better, moister texture.

Most versions of pain de campagne are made with a mixture of white, whole wheat, and rye flour, water, salt, and either baker's yeast or a natural leavening agent. Pain de campagne means "country bread" in French; it's our rustic equivalent of a sourdough. Now, of course you can buy bread at your local bakery, or you can throw some ingredients in a bread maker and hope for the best, but this beautiful loaf is so simple to make and it's the real thing. Pain de campagne is a large round loaf of sourdough bread typically made with a combination of white and wholemeal flour. I always also add in some rye flour to enhance the flavour of the loaf.

So that’s going to wrap it up with this special food sublime pain de champagne recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!