Pain de Campagne With Lots of Walnuts.
You can cook Pain de Campagne With Lots of Walnuts using 7 ingredients and 16 steps. Here is how you achieve it.
Ingredients of Pain de Campagne With Lots of Walnuts
- It’s 300 grams of ☆ French bread flour (Lys d'or brand).
- You need 150 grams of each …OR Bread flour and cake flour.
- You need 5 grams of ☆Salt.
- It’s 3 grams of Dry yeast.
- You need 195 ml of Water.
- You need 90 grams of Walnuts.
- Prepare 1 of Bread rising packet (paneton).
Pain de Campagne With Lots of Walnuts step by step
- Roast the walnuts for about 5 minutes in a 160°C oven. Leave to cool, and crush lightly..
- Put the ☆ ingredients in a bread machine. When the flours have blended, add the dry yeast, and then add the water little by little while observing the dough..
- After about 2 minutes, add the crushed walnuts. Take the dough out after another 3 minutes or so..
- Round off the dough, put into a bowl, cover with plastic wrap, and commence the 1st rising! If your oven has a 'bread rising' setting, let the dough rise at 35 to 40°C.).
- If you don't have a bread machine: Put the ☆ ingredients in a bowl and mix quickly. Add the dry yeast, and add the water little by little while observing the dough..
- When the dough comes together, add the walnuts and knead into the dough. When they're evenly incorporated, round off the dough..
- Put the dough in a clean bowl, cover with plastic wrap and leave to rise until it has doubled in volume! The photo shows the dough after it has risen..
- Dust a banneton (bread rising pan) with Lys d'Or or bread flour (not listed) evenly using a tea strainer..
- Take the risen dough out, deflate by pressing on it with your palms, round it off again, and let it rest for 20 minutes covered with a bowl to prevent it from drying out..
- Press down on the dough with your palms to deflate, and round it off again so that it has a taut, smooth surface. Put the dough in the banneton with the seam side up, cover with plastic wrap and leave until it has risen to twice its original volume (2nd rising)!.
- When it has finished rising, put an oven tray and a bowl that's big enough to cover the dough in the oven, and start preheating to 250°C.
- When the dough has finished rising, take the plastic wrap off, invert a baking sheet on top of the banneton, turn it over carefully and transfer the dough..
- Wet a fruit knife and slash the top of the loaf. Place the dough on the preheated oven tray, cover with a bowl and bake at 210°C for 7 minutes..
- Take the bowl off and bake for another 11 to 13 minutes to finish. Cool the bread on a cooling rack and then store in a plastic bag..
- Variation: I added 1 to 2 tablespoons of maple syrup to the dough – delicious. Add the maple syrup at step 2, when you add the water!.
- I used an oval shaped banneton for this version, and slashed the dough in the middle once, and diagonally to the left and right several times. I had a leaf shape in mind..