Comments on: Pain de Campagne http://www.breadcetera.com/?p=47 An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen Tue, 07 Sep 2010 20:29:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Sulpicia http://www.breadcetera.com/?p=47&cpage=1#comment-2295 Sulpicia Tue, 30 Mar 2010 05:43:45 +0000 http://www.breadcetera.com/?p=47#comment-2295 I just made this for the first time. I was really worried about it because the dough was so goupy even after using the mixing technique, but the crumb turned out so beautifully. The bread is incredible. I never thought I could bake something like this. I did try to make it into a bouton d'or shape, but it just turned into a boule. I'm not sure how to make the shape stick properly. However, it still looks truly enticing. I just made this for the first time. I was really worried about it because the dough was so goupy even after using the mixing technique, but the crumb turned out so beautifully. The bread is incredible. I never thought I could bake something like this.

I did try to make it into a bouton d’or shape, but it just turned into a boule. I’m not sure how to make the shape stick properly. However, it still looks truly enticing.

]]> By: SteveB http://www.breadcetera.com/?p=47&cpage=1#comment-355 SteveB Mon, 25 Aug 2008 16:53:02 +0000 http://www.breadcetera.com/?p=47#comment-355 Jules, the amount of seed blend you add to your dough should be dictated by your own taste. Perhaps 5% (baker's percentage) would be a good starting point. The seed blend should be added to the dough towards the end of mixing after most of the gluten has been developed. Pre-soaking should not be necessary with whole seeds. The KAF European Artisan Flour should work nicely for pain de campagne. As with any change of flour, keep an eye out for any required changes to water quantities. Good luck and have fun! :) Jules, the amount of seed blend you add to your dough should be dictated by your own taste. Perhaps 5% (baker’s percentage) would be a good starting point. The seed blend should be added to the dough towards the end of mixing after most of the gluten has been developed. Pre-soaking should not be necessary with whole seeds.
The KAF European Artisan Flour should work nicely for pain de campagne. As with any change of flour, keep an eye out for any required changes to water quantities.
Good luck and have fun! :)

]]> By: Jules http://www.breadcetera.com/?p=47&cpage=1#comment-354 Jules Mon, 25 Aug 2008 16:21:33 +0000 http://www.breadcetera.com/?p=47#comment-354 Hi Steve, I am going to attempt a version of this pain de campagne bread to mimick this incredible bread sold in a local Japanese bakery. They incorporate a seed blend similar to the KAF Harvest Grains Blend. Do you have any suggestions on how much I should add, when I should add it and if I should soak the seeds or just add a little extra water to the dough? #1 I am almost out of KAF AP flour but have a few sacks of KAF Bread Flour, KAF European Artisan Flour and KAF French Flour. Can I substitute any of these for the AP in the final dough for either the Pain de Campagne or Baguettes? #2 I also started a poolish for the baguette and also a pate fermentee for the pain de campagne. I made your baguettes for the first time the other day and everyone loved them! I have been asked to make it again for tomorrow but to bake it a little longer to get a better and darker crust. I was scared to over bake it the first time and kept my fingers crossed that I wouldn't set my fire alarm off with the oven on so high with the flour on the stone LOL. Thanks for the advice and great recipes! I felt such a huge sense of pride serving your baguettes. Of course only practice makes perfect :) Hi Steve,

I am going to attempt a version of this pain de campagne bread to mimick this incredible bread sold in a local Japanese bakery. They incorporate a seed blend similar to the KAF Harvest Grains Blend. Do you have any suggestions on how much I should add, when I should add it and if I should soak the seeds or just add a little extra water to the dough?

#1 I am almost out of KAF AP flour but have a few sacks of KAF Bread Flour, KAF European Artisan Flour and KAF French Flour. Can I substitute any of these for the AP in the final dough for either the Pain de Campagne or Baguettes?

#2 I also started a poolish for the baguette and also a pate fermentee for the pain de campagne. I made your baguettes for the first time the other day and everyone loved them! I have been asked to make it again for tomorrow but to bake it a little longer to get a better and darker crust. I was scared to over bake it the first time and kept my fingers crossed that I wouldn’t set my fire alarm off with the oven on so high with the flour on the stone LOL.

Thanks for the advice and great recipes! I felt such a huge sense of pride serving your baguettes. Of course only practice makes perfect :)

]]> By: SteveB http://www.breadcetera.com/?p=47&cpage=1#comment-29 SteveB Sun, 13 Jul 2008 10:47:56 +0000 http://www.breadcetera.com/?p=47#comment-29 Norm, I'm glad you like the recipes and video. I find shaping loaves into various forms to be great fun. I'm always on the lookout for new shaping techniques. Norm, I’m glad you like the recipes and video. I find shaping loaves into various forms to be great fun. I’m always on the lookout for new shaping techniques.

]]> By: Norm http://www.breadcetera.com/?p=47&cpage=1#comment-27 Norm Sun, 13 Jul 2008 03:29:53 +0000 http://www.breadcetera.com/?p=47#comment-27 Steve, thanks for the great recipes and video demonstrations. I have some dough hydrating at the moment, and will try forming the loaf like you have here. Steve, thanks for the great recipes and video demonstrations. I have some dough hydrating at the moment, and will try forming the loaf like you have here.

]]> By: SteveB http://www.breadcetera.com/?p=47&cpage=1#comment-22 SteveB Wed, 09 Jul 2008 16:41:13 +0000 http://www.breadcetera.com/?p=47#comment-22 Jane, you are right! I really should start showing pictures of the crumb. I will do so in the future. The crumb on the bouton d'or was fairly open but not to as great an extent as the baguettes. I will say that I, too, prefer the flavor that a bit of rye brings to the loaf. It has been quite humid here near Boston as well and I find that lately, I need to extend the oven time by a couple of minutes to fully bake the loaves. Jane, you are right! I really should start showing pictures of the crumb. I will do so in the future. The crumb on the bouton d’or was fairly open but not to as great an extent as the baguettes. I will say that I, too, prefer the flavor that a bit of rye brings to the loaf. It has been quite humid here near Boston as well and I find that lately, I need to extend the oven time by a couple of minutes to fully bake the loaves.

]]> By: Jane http://www.breadcetera.com/?p=47&cpage=1#comment-21 Jane Wed, 09 Jul 2008 13:18:52 +0000 http://www.breadcetera.com/?p=47#comment-21 Another pain de campagne recipe to try! The bouton d'or is very pretty. You didn't show the crumb! The air has been humid here and all my breads have been a bit soft lately. The pain de campagne from the other day was good but too soft. The one's we buy in a bakery have a very light, airy crumb and a thin, crispy crust. The yeast ones, the most available ones. I redid a "pain de campagne" with sourdough, a touch of rye and to my taste it is so much better! I'll redo it with your shaping. Keep it up, your site is very helpful. Jane Another pain de campagne recipe to try! The bouton d’or is very pretty. You didn’t show the crumb! The air has been humid here and all my breads have been a bit soft lately. The pain de campagne from the other day was good but too soft. The one’s we buy in a bakery have a very light, airy crumb and a thin, crispy crust. The yeast ones, the most available ones. I redid a “pain de campagne” with sourdough, a touch of rye and to my taste it is so much better! I’ll redo it with your shaping.
Keep it up, your site is very helpful.
Jane

]]>