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Before you jump to Pain de Campagne-style Bread with Bread and Cake Flours - Version 2 recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some improvements. Each and every family should start making changes that are environmentally friendly and they should do this soon. The kitchen area is a good starting point saving energy by going much more green.
Let's begin with something quite simple, changing the actual light bulbs. Of course you shouldn't confine this to only the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you will need to use them instead of incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Utilizing these kinds of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. Along with different light bulbs, you have to learn to leave the lights off when they are not needed. The family spends considerable time in the kitchen, and how typically does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in other rooms, not simply the kitchen. Try keeping the lights off unless you absolutely need them, and see how much electricity you can save.
From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. It's about being functional, usually.
We hope you got insight from reading it, now let's go back to pain de campagne-style bread with bread and cake flours - version 2 recipe. You can cook pain de campagne-style bread with bread and cake flours - version 2 using 8 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to make Pain de Campagne-style Bread with Bread and Cake Flours - Version 2:
- Get 100 grams of ◆Bread (strong) flour.
- Use 100 grams of ◆Cake flour.
- Provide 10 grams of ◆Sugar.
- Use 3 grams of ◆Salt.
- You need 3 grams of ◆Dry yeast.
- Prepare 130 grams of ◆Lukewarm water (use cold water in the summer).
- Use 1 of Joshinko or bread flour.
- You need 1 of Stainless steel bowl.
Instructions to make Pain de Campagne-style Bread with Bread and Cake Flours - Version 2:
- Combine the bread and cake flours, and sift together twice..
- Put the ◆ ingredients in a bread machine, and start the "dough kneading" program. 6 to 7 minutes in, stop the machine, take the dough out into a bowl, and lightly round off into a ball..
- Cover the bowl with plastic wrap, and let the dough rise using your oven's "dough rising" setting at 35°C for 30 to 40 minutes. The photo shows the dough after the 1st rising is complete..
- Round off the dough, cover with plastic wrap, and leave to rest for 20 to 30 minutes. The photo shows the dough after it's rested..
- Deflate the dough, round it off into a smooth ball again, and place on a kitchen parchment paper lined baking tray. Put in a container of hot water along with the dough to encourage it to rise..
- Leave the dough to rise at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original volume (this is the 2nd rising). Start preheating the oven, with the baking tray and the stainless steel bowl, to 250°C..
- Dust the top of the loaf with joshinko or bread flour using a tea strainer. Slash the loaf about 5 mm deep using a moistened knife..
- Take the stainless steel bowl out of the oven, put the dough on the baking tray with the paper, and invert the bowl over the loaf..
- Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Remove the bowl about 10 minutes into the baking time. If it looks like the loaf is browning too fast, cover with a piece of aluminium foil..
- Cool the baked loaf on a cooking rack, then store in a plastic bag to prevent it from drying out..
- This is how it looks slices. The crust is crispy, the crumb is soft and delicious..
- I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the loaf rose up..
- In Step 9, if you take the bowl off 7 minutes after you start baking the bread, the scored sections will open up like this..
- If this is the first time you're making a pain de campagne with a scored top, you'll succeed by using the stainless steel bowl trick!.
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