Bread is an integral part of the French diet. Pain de Campagne, which is the second most popular bread after baguette, is also a bread that is often eaten according to the meal situation.
The characteristics of Campagne are the use of rye flour and whole grain flour with a high ash content, and the large size of 500g to 1kg, giving it a rustic appearance.
This time, the water content is increased to 75%, which is about the same as the water content of regular campagne, and rye flour and black sesame, which gives it a nice aroma, are added and baked at a high temperature in a short time.
Also, even in home ovens, countermeasures against hot air in the oven are essential to open the coup cleanly. The surest and easiest method is to mold the bread dough into a round shape and bake it in a STAUB pan to prevent hot air from blowing, as shown in the previous video.
Steam is generated by pouring hot water on the second iron plate heated in the lower part of the oven. By generating steam in the oven, the temperature of the surface of the dough does not rise easily, delaying the baking of the surface of the dough and making it easier to open the coup.
✅ [Ingredients and quantity] Water content 75%
170g all purpose flour
40g rye flour
5 g of salt
10g of Moscavado sugar
20g of black sesame
1 g of dry yeast
158ml lukewame water
After baking in an oven at 250°C for 20 minutes, lower the temperature to 220°C and bake for 10 minutes.
When you take it out of the oven, place it on a cake cooler or the like to remove the rough heat.