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Pain De Campagne

Pain de Campagne Parade| カンパーニュ パレード

Baguettes are handy breads to master at home, so goes for Pain de campagne  also called “the French Sourdough, a country bread”. I find this bread goes well with the pâtés and meat and serves well also as a picnic sandwich bread. Blended with fruits and various type of nuts and since it can accommodate a variety of blends of flour, it come second to mastering this bread at home (at least for me).







Pain de campagne with walnuts (クルミ入りのカンパーニュ)



Pain de campagne with cheddar cheese (チェダーチーズ入りのカンパーニュ)


Pain de campagne with rum raisin fruits (ラムレーズン入りのカンパーニュ)


Pain de campagne with cream cheese and syrup apricots (クリームチーズとアプリコットを入れて、、プチパン カンパーニュ)


Campagne Recipe – (Plain recipe using rye flour)

  • Bread Flour (80%) 500g
  • Rye Flour (20%) 125g
  • Salt (2%) 12.5g
  • Dry Yeast (1%) 6.25g
  • Water (60%) 375g

Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.

  1. Mix the bread flour, rye flour and salt. If you are using dry yeast, not required pre-fermentation, add the dry yeast at this point. If you are using fresh yeast, dissolve the fresh yeast into the water before use.
  2. Pour the water into the flour and using a dredge (cutting card), mix to blend the water into the flour.
  3. Once the water starts to slowly soak into the flour mixture, by cutting the edge (about 3-5cm each) of the dough – place it on top of the dough – repeat this process numerous times to completely letting the water dissolve into the flour, forming a complete dough. Use may use your hand to assist to do this, although making sure that your do not ‘knead the dough’ at this point.
  4. Cover the dough with plastic to prevent it from drying and let it rest for 30 minutes in room temperature.
  5. Place the dredge underneath the dough and fold up and over to the top, like you are folding a square origami flower. Repeat this process until the entire dough is well combined. Place the dough on a smooth working table and stretch the dough rubbing down, repeating this process for about 20~30 times.
  6. (LOW TEMPERATURE FERMENTATION) Leave the dough in a plastic container at 4~6C for approx. 10〜24 hours.
  7. Leave the dough to restore it back to room temperature.
  8. Dough size 350g〜400g
  • Flour the bread-board, removing the dough from the container using a dredge or cutting card, making sure your are not damaging the dough.
  • (Try to) Leave the dough in a rectangular shape and using a dredge or cutting card, cut the dough into the required shape/weight.
  • The more perfect the rectangular shape (in one go!)it will be easy to handle as you proceed. Dough size 350g〜400g, rectangular shape.
  • Let the dough rest for approx. 10~20minutes. Prevent from the surface to dry.
  • Pull the dough diagonally to a rectangular or square shape of approx. 20cm.

Fold the 1/3 of the dough, picking up the north east/west corner.

Fold the 1/3 of the dough, picking up the south east/west corner.

Fold the 1/3 of the dough, picking up the west north/south corner.

Fold the 1/3 of the dough, picking up the east north/south corner.

The dough should become a folded layered (small bun like) dough.

Now, fold the surrounding dough to the epicenter; wrapping the dough inwards as to form a circular dome; tightly pinching the seams you’re your fingers closing off any gaps.

Place the dough on a lightly floured board, rotating the dough to produce a surface tension.

  1. Place the dough onto a banneton (basket) with the closed off seam facing up, at 28~30C/60min~90min.
  2. Using a sharp blade cut a coupé along the top surface.
  3. *Need a stainless steel cover for baking. If you have a gas oven like I have, preset the oven to 250C/cover the dough with a stainless steel cover and bake at 250C/10minutes/manually inserting steam (hot water of 50cc) onto a plate of hot rock (like a steam sauna set up), 230C/10minutes and without the cover for 230C/10minutes.

Campagne Recipe – (Plain recipe using rye flour)

  • 準薄力粉・・(80%)・・・・500g
  • ライ麦粉・・(20%)・・・・125g
  • 塩・・・・・(2%)・・・12.5g
  • ドライイースト・・(1%)・・・・6.25g
  • 水・・・・・・・・(48%)・・・・300g
  • コントレックス水・(12%)・・・・75g
  1. 【仕込み/手捏ね】容器に粉類と塩とドライイーストを入れ、よく混ぜ合わせる。ドライイーストを使用する場合はここで加える。生イーストを使用する場合は水に溶かして使う。
  2. 水、コントレックス水を混ぜ合わせ全体にゆっくりと回し入れ、カードで材料がまんべんなく混ざるように切り混ぜる。手も使う。
  3. 【フロアタイム】一塊になってきたら、乾燥しないようにラップなどをかけ、30分間休ませる。
  4. 【ミキシング】体重をかけて、生地をのばし、作業台にこすりつけるように伸ばし折りたたむ。20〜30回繰り返す。
  5. 【冷蔵庫で一晩寝かせる】【ポワンタージュバック(低温長時間発酵)】
  6. 【冷蔵庫で一晩寝かせる後】生地を常温に戻す。
  7. 【分割】350g〜400gに切り分ける。作業台に打ち粉をし、生地をスケッパーで、1個あたり350gの長方形に切る。
  8. 【ベンチタイム】
  9. 【成形】
    生地を対角線の方向に交互にひっぱり、正方形に広げていく。生地の厚みを均等にするように20cm x 20cm程度に広げる → 上辺の角から持ち上げ、1/3の位置で折り曲げる → 下辺の角から折り曲げる → 更に左辺を/3の位置で折り曲げる → 右辺を/3の位置で折り曲げる。 生地の中心を決めて、中心にむかって生地を丸め込むように包み込む → とじ目をしっかりととじる  → 軽く粉をふった作業台の上にのせて、とじ目を下にして生地の表面にハリが出るに整えていく。
  10. 【二次発酵】
  11. 【焼成】




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