Winegum Posted March 5, 2007 Share Posted March 5, 2007 Has anyone tried making their own Campagne bread? I'm trying my first batch just for fun. I realise it's far easier to buy it from the Boulangerie but I like a challenge! The recipe I found entails starting a small ammount of dough on the first day, adding to it on day two and completeing the job on day three. Any tips would be appreciated. (apologies folks - wrong category for this question, I've now put it in the food section!)WG Link to comment Share on other sites More sharing options...
Plee Posted March 23, 2007 Share Posted March 23, 2007 Hi, er, Winegum,Something went wrong with my breadmaking machine one day , maybe we had a powercut I don't remember. Rather than waste the dough which was by this time well developed, I wapped it onto a pizza tin and threw it carelessly into the oven which was on at the time. My reputation as a baker of French ' Pain de compagne ' has never looked back ! A little egg yoke and milk brushed on gives a heightened colour for a change and upping the salt content makes it more ' authentic ' . But then you'd hardly call me an expert would You !PeteThe advantage of your painstaking approach is that among other things the dough flavour improves with time. Link to comment Share on other sites More sharing options...
Patf Posted March 23, 2007 Share Posted March 23, 2007 I've found that slow rising improves bread texture too, eg in the fridge. Don't put in too much salt as it interferes with the chemistry of the yeast. What king of flour do you use for pain de campagne? Pat. Link to comment Share on other sites More sharing options...
Winegum Posted March 31, 2007 Author Share Posted March 31, 2007 Hi Thanks for the replies. I used off the shelf Campagne flour. I wasn't terribly impressed with the end result because it wasn't the same texture as the bought Campagne bread, but my hubby thought it was great, so I'll probably make it again. It was fun making it and really not much trouble.WG Link to comment Share on other sites More sharing options...
Llwyncelyn Posted April 1, 2007 Share Posted April 1, 2007 I am sure that a starter of 'sour dough' is used and then one tops up the sour dough from time to time.rdgs Link to comment Share on other sites More sharing options...
Winegum Posted April 2, 2007 Author Share Posted April 2, 2007 That's exactly as my recipe said, and it took three days! It just wasn't as light as I wanted it to be, but the flavour was lovely.Jude Link to comment Share on other sites More sharing options...
maude Posted April 9, 2007 Share Posted April 9, 2007 We use Lidls mix in the bread maker but only on the dough setting.Then we leave to prove/rise in the lightly greased bread tin- then in,t oven for 30 mins -----DELECTO !! MaudeReal bread, not fluff in a crust which keeps 5 minutes! Link to comment Share on other sites More sharing options...
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