Devouring homemade..Campagne | 自家製カンパーニュ

Pain de Campagne.
‘Country bread’ as what the French named this bread but these days it’s considered  as ‘healthy’ and/or an ‘organic’ bread amongst health freaks. Perhaps a very American way of thinking, to be honest not so much Japanese as refers to the consumption of ‘grains’ which are in fact are diverse and in variety with Japanese food than Western  foods.
Campagne, apparently uses about 15% of ‘rye (fine) flour’ which adds more flavor to the bread and bread texture, more so than healthiness – just my opinion.
友人のパン焼き注文願いから久しぶりのカンパーニュ焼き。
焼きたてのカンパーニュはしっとり。主人も美味しい、美味しいと気がつくと半斤もアッという間に食べてしまうパンです。ライ麦の香ばしいにおいと香り。夕飯のイタリアンディシュには最適のパンです。ソースやパテとチーズと相性がとっても良くて、ワイン好きにも大好評のパンなのです。
今回はプレーンのカンパーニュとフィグ　カンパーニュを焼いてみました。

If anyone is interested in ‘Campagne bread making’ THIS IS where to jump in for a Pain de Campagne recipe.

Pain de Campagne Break Making

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