I got this pain de campagne country French bread recipe out of a novel and made some minor changes It is a yummy French bread that is worth the wait
Prep Time
2 hrs
Dificult
Medium
Servings
5 hrs 25 mins
Ingredients
Instructions
To make the poolish
whisk 1/2 teaspoon yeast into 1/2 cup warm water — 110 degrees F (45 degrees C) — in a bowl. Stir in whole wheat flour until resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also ripen in the refrigerator for 12 to 15 hours
bringing poolish back to room temperature before proceeding with the recipe. Poolish is ready when bubbly and loose
with a yeasty
sour aroma.
Scrape poolish into a bowl; stir in 2 1/2 cups warm water and remaining 1/2 teaspoon yeast until combined. Add bread flour
1 cup at a time
mixing well after each addition
until dough becomes too difficult to stir.
Turn dough out onto a floured work surface and knead for 10 to 12 minutes
adding more flour only when dough becomes too sticky to handle. Sprinkle salt over dough; continue kneading until smooth and springs back to the touch
5 to 7 minutes more. Shape dough into a round; cover with a damp cloth for 5 to 10 minutes.
Place dough in a large
lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise at room temperature until doubled in volume
2 to 3 hours.
Punch down dough to deflate; cut into two pieces. Shape into two rounds
cover with plastic wrap or a damp cloth
and allow to rest for 30 minutes at room temperature.
Form dough rounds into baguettes. Place a heavily floured cloth on a baking sheet
arranging a fold down the center to separate the loaves. Place loaves
seam-sides up
on the floured cloth. Dust loaf tops with flour
cover with a damp cloth
and let rise until doubled in volume
about 2 hours.
Preheat the oven to 375 degrees F (190 degrees C).
Sprinkle a separate baking sheet with cornmeal. Gently transfer risen loaves to prepared baking sheet
seam-sides down. Slash loaves several times on the diagonal with a serrated knife or razor blade.
Immediately place scored loaves in the preheated oven; bake until loaves are golden brown
about 25 to 30 minutes. Cool loaves on wire racks.
Editor's Notes
To make this dough in a stand mixer
use the dough hook attachment and mix on low speed for 10-15 minutes. To ensure the gluten has developed fully
cut off a walnut-sized piece of dough. Flour your fingers
and then stretch the dough: if it tears immediately
the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
