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Before you jump to Black Pain de Campagne recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.
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From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn't that hard. Typically, all it will take is a bit of common sense.
We hope you got insight from reading it, now let's go back to black pain de campagne recipe. You can cook black pain de campagne using 20 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Black Pain de Campagne:
- Take of For the dry yeast version:.
- Take 285 grams of ☆ Bread (strong) flour.
- You need 15 grams of ☆Black cocoa powder.
- Provide 24 grams of ☆Sugar.
- Use 4 grams of ☆Salt.
- Take 3 grams of ☆Dry yeast.
- Use 220 of to 230 grams Milk.
- Use 50 grams of ★Banana chips.
- Provide 20 grams of ★Walnuts (lightly roasted).
- Use 35 grams of ★Rum soaked raisins (homemade recommended).
- You need of For the homemade leaven (starter) version:.
- Take 235 grams of ☆ Bread (strong) flour.
- You need 15 grams of ☆Black cocoa powder.
- Provide 24 grams of ☆Sugar.
- Use 4 grams of ☆Salt.
- Get 100 grams of Bread starter (leaven).
- Prepare 165 of to 175 grams Milk.
- Get 50 grams of ★Banana chips.
- You need 20 grams of ★Walnuts (lightly roasted).
- Take 35 grams of ★Rum soaked raisins (homemade recommended).
Instructions to make Black Pain de Campagne:
- Crush the walnuts roughly. Snap the banana chips in half and soak in hot water for about a minute. Drain off the rum soaked raisins..
- If you are making the natural leaven version, you don't need to soak the banana chips in hot water! Split the chips into quarters..
- I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts..
- Please refer to steps 1 to 5 and 9 offor the natural leaven procedure. https://cookpad.com/us/recipes/146272-pain-de-campagne-with-seeds-and-dried-fruit.
- Put the ☆ ingredients in a bowl, and mix together with a whisk..
- Add the milk, and fold it together using a pastry scraper until the dough is no longer floury..
- Please adjust the amount of milk so that the dough is easy to knead. I used 230 g of milk this time..
- Add the ★ ingredients and knead some more. Round off into a ball, and leave for the 1st rising..
- When the dough has doubled in volume, the 1st rising is done! Punch it down, round it off smoothly again, and let it rest for 15 minutes..
- Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising)..
- There's a lot of additions, so it might be hard to form a proper loaf..
- Take it carefully out of the banneton, and slash the top in any pattern you like..
- It looks like this when you slice through it after baking..
- Bake in a preheated 250°C oven, lowered to 230°C, for 25 to 28 minutes..
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