Pain de Campagne by Peter Reinhart (oven)

[Pate Fermentee (dough)]

Pain de Campagne by Peter Reinhart (oven)

Category: Yeast bread

Ingredients
Pate Fermentee (dough):
Wheat flour	280gr
salt	3/4 tsp
dry yeast	0.5h l.
water	170-200g / ml (I take 200)
dough:
Pate Fermentee (dough)	450gr
Wheat flour	230gr
whole grain flour (or rye or a combination of both)	45gr
salt	3 / 4h l.
dry yeast	1h l.
slightly warm water	170g / ml + adjust (it took me 200)

Cooking method

• Extremely famous bread. Reinhart considers the dough for this bread to be simply perfect for using all kinds of molding methods. In fact - there are no rules, shape as you want. It must be supplemented with whole grain or rye flour (or their combinations). This allows you to give the bread a more distinctive flavor, country-style crust. I add rye.
• In this bread, from Reinhart's point of view, the main focus should be on the quality and texture of the dough. It is very disappointing for him when a huge amount of time is devoted to molding a mediocre dough, while this dough itself is a masterpiece and you can do anything with it.
• 
• So let's start with Pate Fermentee. Don't be alarmed. This is just a dough for some types of French bread. We know poolish, biga and Pate Fermentee. If pulish and biga are interchangeable and differ only in the percentage of water and flour, then pate ferment is also at least in the presence of salt, so it stands in a separate order.
• In the best traditions of Reinhart, the dough is aged in the refrigerator. So, from his point of view, the taste of yeast bread becomes richer.
• 1. Mix all the ingredients for the dough. The dough should be soft enough. Keep it for 1 hour at room temperature or until it increases one and a half times from the original size.
• 2. Slightly knead the dough and place in the refrigerator at least overnight. It can be stored in the refrigerator for up to 3 days, and frozen - up to 3 months.
• 3. One hour before making the dough, remove the dough from the refrigerator. To reheat quickly and evenly, Reinhart usually divides the thick dough into pieces (10 pieces).
• 4. Add water, flour, salt, yeast to the dough. Knead for 6 minutes with a dough mixer (if with a dough mixer, then first all the ingredients are mixed into a coarse ball with a spoon, and then we proceed to machine kneading and from here we roughly count the time). I tried it with a bread machine - great result. In Panasonic on the program "Pelmeni" and run the entire cycle (20 minutes). Adjust the water during mixing. Reinhart indicates 170g of water for the dough, but it took me 200. And this is taking into account the fact that I also took a maximum of water in the dough. The dough should be practically sticky, soft and pliable. In Panasonic, it almost sticks to the sides of the bucket when kneading, but after stretching a little, it still peels off.
• 5. Transfer the dough to a greased bowl and cover with plastic wrap. 2 hours fermentation at room temperature or until doubled. If this happened before the expiration of 2 hours, knead and let rise again.
• 
• 
• 
• 6. Dump the dough onto a floured table. Divide into 2-3 parts and shape as you like: round rolls, baguettes, loaves, crown, etc. Act as carefully as possible in order to keep as many "bubbles" as possible in the dough. 1 hour proofing on a hearth or in a basket.
• 
• 
• 7. Preheat the oven as much as possible, make cuts on the blanks, spray with water and put in the oven, pouring half a cup of boiling water onto a special pan / frying pan. Reduce temperature to 230 degrees and bake for 12-15 minutes. Turn the baking sheet 180 degrees, lower the oven temperature to 200g and bake for another 12-15 minutes.
• 

Note

The taste is wonderful.Completely wheat bread, even with the addition of rye flour, but with such a pronounced subtle aftertaste and aftertaste. Perfectly well. You need to try to mold baguettes from it.

Natasha, wonderful bread !!!
Please tell me what is the weight of the dough or bread for this recipe in order to calculate the size of the proofing equipment. Bread is simply beautiful, and you describe the cooking technology so easily that you immediately want to bake it! Thank you!

Thank you, I am pleased.

If you add up all the ingredients, you get about 940g of dough. I divide into two products (470gr each)

Oh, there are a lot of them. Yeah. I have already chosen the next recipe. There are classic European breads. The beauty is simple. It is impossible to stop.

In general, it gives three main doughs:
1.pulish
2.biga
3.Pate ferment

Next are the classic breads on one of these three types of dough. French - on pat ferment, others - on big or pulish. That is, the doughs in these recipes are basic. further they are used in the same quantity and with the same technology in other recipes. I'm just going to give the link later and that's it. So you can, for example, put a double portion of pulish in the refrigerator. The first day I baked one, the third (well, while the previous one was eaten) - another. All on the same dough.

I laid out the pulish, the pate ferment too, and I did the big version of the chatbatta even earlier. I just killed all the pictures by accident, so I didn't post it. Well, okay, I'll do it again, take a picture, then I'll post it.

I spread his masses of products almost to a gram (only he has in ounces, I count). What I correct - I write that I correct it (only water, I don't touch anything else), but I keep the original recipe.

I really liked these cold doughs.

And leaven is the next section. I only partially stuck my nose there (I made the base one), and then I’ll go seriously.

[I have already chosen the next recipe. There are classic European breads. The beauty is simple. It is impossible to stop.]

I have already chosen the next recipe. There are classic European breads. The beauty is simple. It is impossible to stop.

it pleases)) I became a fan of Reinhart from the first recipe

I really liked these cold doughs.

Likewise. The very smell of them drives you crazy - rich and deep, a worthy substitute for sourdoughs for the summer. And I also really like the fact that the dough is constantly gurgling in the refrigerator at hand, and at any time, as you want, you can start bread
Well, just a complete fulfillment of my desires both from the side of taste and from the side of technical implementation.

And leaven is the next section. I only partially stuck my nose there (I made the base one), and then I’ll go seriously.

and do not go, do not ... you while this is ... study European bread, summer is not ahead of you
And we will be engaged in starter cultures in late autumn

[Scarecrow]

Scarecrow, beautiful bread, admire! Well done you!
I want to say that it is great that you took up our Peter Reinhart! I know that he works a lot on recipes and technologies to get the most delicious bread. With your light hand, I have no doubt that many will appreciate his wonderful recipes.
I've been baking from his books for enough time, I can't tear myself away from them, always an excellent result, no substitutions, you follow his recommendations and everything works out. She shared her favorite recipes, but few people were interested in them, unfortunately, I thought that almost no one needed it, so there are not many of them.

This bread was already baked, with whole grain flour, the amount of water did not increase. It turned out with even holes, but smaller than in your bread. The taste is wonderful, I can confirm.

From "Apprentice Baker" I tried only this bread, baguettes with Poolish, Pain a l'Ancienne, and now also ciabatta. Everything is incomparable.
And from the books of Peter Reinhart the most beloved is "Artisan Breads every Day", the technology there is even simpler, in my opinion, and the taste is just as good!
I wish you success in translation and baking, and in everything else too!

[nadin123]

Well, I decided to make a dough tomorrow I will bake. If I bake tomorrow evening, will it be okay for the dough for almost a day in the refrigerator?

She (dough) without compromising quality is stored in the refrigerator for up to 3 days. At least all night must be held. Minimum. And up to 3 days.

nadin123
Unambiguously pull out of the basket. Gently on a parchment / baking sheet, make cuts, sprinkle with water and in a preheated oven.
Our flour usually wants less water (it is more humid, that is, it has a lot of its own water). But I was faced with the fact that Reinhart's recipes are surprisingly "dry". Under their flour should go less water than ours. But in fact, it turns out the other way around: I add all the time and go even beyond the maximum specified in his recipes (in those places where he points from .. to ...). But, we must pay tribute, each recipe states: correct. That is, you need to imagine approximately the consistency of the dough in order to correct it. That's why I post photos to give at least some idea.

Margit

I have such an intuitive feeling that you were in a hurry somewhere: you didn’t expose the dough, didn’t completely warm it up, and didn’t give the proofing in time. Was it hammered, tight?

I baked this bread yesterday, but only today I cut it. I added a lot of water, and it seems too much, although the dough was good, plastic. The bread is not as high as we would like. Next time I will add a pinch of ascorbic acid and reduce the water a little. The total amount of added water (with dough) was 100 grams.
Delicious, real country bread! The highlight is right, an excellent summer option and absolutely not laborious, besides delicious, the most real country bread - the bread of our barefoot childhood.
True, I need to refine it, achieve greater splendor. Thank you, Natasha, for this recipe, our family liked it, especially the main bread-eater - my husband. He loves such simple, no frills bread. I am attaching the report, I think not the last one!

[Margit]

Margit, and what is ascorbic acid for? Is that the one in the pills? Do I need to add it too? Then how much, where and when?
Sorry for so many questions

[Margit]

Well, finally, otherwise I started to worry.
Yes, in his recipes with water an ambush. It is necessary to select, he writes it himself. This means that there is no guarantee that it will be perfect the first time.

Margit

You just got a rustic rug. especially on the cut, the shape resembles.

As far as I understand ... Before molding, his bread must be manipulated as carefully as possible so as not to release bubbles at all and not to clog the dough. Lukewarm water can be added. So the process is more active and faster. Add water only in the middle of the batch or near the end. Flour already swells, absorbs water and it is more clear whether it is needed more or not. Knead well. Before the gluten film

About ascorbic acid ... it will not be worse for sure. At the tip of a knife. Ascorbic acid is involved in the development of gluten (gluten swelling). That is, it increases the quality of the crumb in the final product. My flour is immediately mixed with ascorbic acid.

Ascorbic acid is not in pills! It is sold in powder at pharmacies. such a powder is needed.

Let me show you my bread according to this recipe.



Water according to the maxim in the recipe, the most common wheat flour (Stary Oskolskaya) + whole grain wheat without any additives. It always turned out delicious, good-quality bread like that.
Since then she herself understood the recipe, there was no one to ask, I decided that such a consistency should be, not a ciabatta, right? In general, I kept this recipe for myself. Honestly, I don't quite understand why everyone wants to pour more water, over and above the recipe? Of course, there may be very dry flour, and professional bakers "allow" to adjust the water, but this bread, in my opinion, is self-sufficient anyway.

[Anise]

Anise

Excellent! The mat is inflated and the crumb is great!

himichka

Do not worry. Bread is a living thing. Today this, tomorrow that. It is impossible to automatically reproduce your own manipulations and make exact copies every time. The temperature is slightly different, the moment of fermentation was caught by another, it was underexposed / overexposed during the proofing and it will be a different bread. You have the same. But no less tasty. If you want large holes, be very careful when molding. The dough should be soft, adhere to the substrate without flaming flour, but keep its shape well. You see, in my proofing baskets, the bottom of the loaves is so sloppy: I haven't tortured them for a long time.Gently pulled the edges, pinched and that's enough.
And when you mold the chabatts, you directly feel how huge bubbles are floating in the depths. Let the loaf look rough, but keep the bubbles.
Margit
Oh, I forgot to ask you, why didn't you divide the dough? Try to divide it into 2-3 products. In smaller products, it is easier for the yeast to lift the dough, it is easier to keep its shape with a soft and pliable dough.

Margit, what bread And crumb I love ...

Natasha, I always admire your bread, you can see how much you love this business, and the photo is getting better and better, but I didn’t dare myself, fearing that I’ll drive you more magnificently than Margit, I won’t do it, our love for holes in the roots was strangled by the perestroika bakery with their so lush and empty breads

Thank you! I'm very interested. I also have Reinhart's delicious bread with rosemary and garlic. This is just your style, I think. I mean, gustatory. And photographed, but it needs to be redone. Good electricians turned off the light when I put it on the proofer, as a result it stopped standing. That's why the roof is like this:

[such a powder is needed.]

... My flour is immediately mixed with ascorbic acid.

Ascorbic acid is not in pills! It is sold in powder at pharmacies. such a powder is needed.

Scarecrow, Goodnight!

My enthusiastic words addressed to you and your bread will not be able to convey the fullness of the feelings that gripped me at the sight of such amazing photos!
So you can faint or even die. There is no one to bury me.
What does it taste like ???
I can't sleep well until I taste this! Bread!
Already started training morally. Therefore, I dare to ask questions about ascorbic acid.

1. Curiosity is overwhelming, is your flour mixed with ascorbic acid by you or by the manufacturer?

2. Enlighten me, please, why is ascorbic acid in tablets not worthy of attention if the tablets are ground in a coffee grinder or mill?
Or can chalk (calcium) damage the gluten structure?

Thank you in advance for your response.

Thank you for appreciating my work. Great.

1. My flour is mixed with ascorbic acid by the manufacturer (Nordic flour, Finnish)
2. Ascorbic acid in tablets (in large, I have not seen other ascorbic tablets) is mixed with powdered sugar and flavoring fillers. At least vanilla. Why is it all in bread? And grind afterwards. It is sold immediately in powder. Pure ascorbic acid. Buy and that's it. At any pharmacy. Sometimes it doesn't happen, go to another. It is not uncommon and not in short supply.

3. Taste ... It tastes like sourdough bread, but due to the addition of rye flour, it becomes kind of non-wheat. Not rye, not gray (rye flour does not give itself away as an independent product), but not entirely wheat flour. Some kind of rustic, with a pronounced aroma and neutral (in relation to products with which it is supposed to be eaten) taste.

I baked bread twice according to this recipe. For the first time, just on a baking sheet - it crawled a little, but still turned out to be tall. And today I did it in uniform. The taste is great. We liked it very much. Now in the evening I put the dough in the refrigerator, half the norm, in the morning I bake bread, just enough for the day.
Thank you very much for the recipe!

[Anise]

Anise, maybe this video? I, unfortunately, do not know English.

[Margit]

Margit, thanks for your feedback, that's not it. I think Blackhairedgirl I had something else in mind.

[Anise]

Anise


First there is the presenter, and then he.

In the beginning it was written: "How to mold a ball." This is a technique for forming a round product. And I still can't understand why the ball is in French and everywhere in the book. Reads like "bul".
In principle, he does not show anything fundamentally new here for more or less experienced bakers. It lubricates the working surface, the scraper with oil. Says that the dough falls out of the bowl perfectly in a piece because the bowl was also well oiled. This allows you to keep as many bubbles as possible in the dough. That you don't need to crush it hard for the same reason. Then he shows how to make a perfectly round bun with minimal losses of gas workers. Everything. The simultaneous interpreter is absolutely lousy for me, but I manage to grasp something.

Natasha, I watched this video - he first pours butter on the table and says, they say, so that it doesn't stick so much. Well, then he says that this dough is much thinner than ordinary French bread. Well, then you yourself know, the technique of stretching the surface. And then he says, you read the rest in the book

[Scarecrow]

Scarecrow, baked this bread today. I liked it very, very much, airy, fragrant, slightly rubbery, thank you. But my husband said that it’s too airy, it’s hard to cut if it were a little denser.
Tell me, what can be done to make it a little denser, maybe just add flour?

Oh. Usually give it all the more airy. Of course, it will add flour. The gluten films will be less elastic and the bread will be shallower.

Delicious bread, fragrant, perforated !!!! So quickly ate that I even forgot to take a picture !!!! Next in turn are two other doughs!
Thanks a lot!!!!!!

Pate Fermentee (dough) was in my refrigerator for 10 days. I forgot about it. Has acquired a pronounced and very pleasant alcoholic smell. It was a pity to throw it away. I sent it to the bread. The whole portion of the dough, 2 tbsp. l. peeled rye flour, 3 tbsp. l. powdered milk, 0.5 tsp. dry yeast, 1 hour l. salt, 150 ml of water and flour until soft. Great bread came out. Just great. Rubbery, durable, tight crumb, when squeezed completely straightens, pronounced taste. Kneading, fermentation, kneading, fermentation again. forming, proofing, baking. I observed the Reinhart algorithm. Oven baked in a mold. And the round one also turned out to be bigger than a bun, but the men immediately diminished it.

So if your dough is stuck in the fridge for a couple of extra days, fear not. It has been empirically verified that it works.

May I have a filling question? Was sugar or sunflower oil added to the last bread or not? Last time I added a sub. butter, the bread was rosy, but today it was distracted and I forgot to add, it turned out pale. Maybe because of this?

There was no sugar or butter. I forgot about the salt, I need to add it. It contains dry milk. Here is the blush.

Natasha, bread is a feast for the eyes! ...

Here is my first try to bake this delicious bread.



He added 200 ml of warm water to the dough and kept it up to a 2-fold increase at t = 30 ° C. It was stored in the refrigerator for one day. I didn’t cheat, I missed it.
The dough was kneaded in a combine with autolysis for 15 minutes. 190 ml of water was used for the dough.
Baking with steam for the first 10 minutes at t = 260 ° C, then 20 minutes at t = 200 ° C without steam. He turned off the oven and stood for another 10 minutes with the door ajar.



I added rye flour to the dough.



I wish you all delicious bread!

[AXIOMA]

AXIOMA
Stunning both look and feel and crumb

I have all my brains at work, I can’t leave the well-worn track - from Calvel on dough, my hands, without the participation of my head, do everything on autopilot.
All I want to switch to this bread, most likely this weekend and try.

[AXIOMA]

AXIOMA What holes !!!!!!
What is autolysis

[Autolysis]

What is autolysis

Autolysis - a technique in which the main portion of flour and water is combined (at low speed in a mixer or manually) and left to rest for 20-30 minutes.
It was this length of autolytic pause that was used by its founder R. Calvel.

Autolysis happens from 15 to 60 minutes. The longest - refers to coarse semolina or very strong wheat flour, to hand kneading.

Autolysis improves the rheological properties of the dough in the process of making bread. Flour during autolytic pause absorbs the maximum amount of moisture, swells to the limit. In this case, proteolytic enzymes in the lagging dough begin to independently rebuild from a disorderly order into a more durable, organized form. In this way - gluten begins to develop passively.

________
As one friend put it in simple language - he is needed "for deeper penetration and understanding between products"

[AXIOMA]

AXIOMA
... How does it taste? Did you like it?

I liked it, it is easy to say, I LOVED !!!
Exhibiting facts, here is yesterday's oval-shaped bread with the addition of rye flour:





Bread with a subtle sour taste.

Incredible beauty! For some reason, it is impossible to take your eyes off the slice of bread. As well as from a beautiful landscape, for example. There is something subconscious in this.

The day before.
Pain de Campagne Bread by Peter Reinhart
Adding a mixture of rye (25g) and whole grain (25g) flour to the dough:



Black inclusions are olives.
A deviation from the basics of the recipe?
Not! Wish of loved ones.

[AXIOMA]

AXIOMA I liked your "yesterday's oval-shaped bread" very much, the holes are simply breathtaking ... But what about salt?
And what kind of shape is so interesting?
Figure unusual ...

[Scarecrow]

Incredible beauty! For some reason, it is impossible to take your eyes off the slice of bread. As well as from a beautiful landscape, for example. There is something subconscious in this.

Thank you, Scarecrow Your words excited me! I will continue ...

AXIOMA I liked your "yesterday's oval-shaped bread" very much, the holes are simply breathtaking ... But what about salt?
And what kind of shape is so interesting?
Figure unusual ...

Blackhairedgirl, with the dosage of salt, I am very careful, knowing how yeast reacts to such experiments. ALL ACCORDING TO THE RECIPE!
And the taste, in terms of salt, the bread suits me perfectly!
Anyone interested in the pattern on the surface of my bread, take the time to go to the Metro wholesale store in the crockery section and ask for German bread baskets - the choice is huge.
In assortment 🔗 and 🔗, shallow, deep and not 🔗.
Lightweight, easy to wash, you will be satisfied!

[AXIOMA]

AXIOMA,

german bread baskets

It looks like these are ordinary baskets for ready-made bread? We sell, but for some reason the vine is not so "close-knit" - I'm afraid the dough will crawl out into the holes

[one]

The day before.
I'll show you some details.
After kneading the dough and fermenting until it doubles in volume, discard the contents from the oiled dish onto a floured shaping tray.



With a silicone spatula, carefully stretch the edges, as much as possible, on different sides:



After 5-10 minutes, fold the dough with the same spatula, TENSIONING the edges, as much as possible to the middle:



We turn the resulting shape 180 degrees, that is, with the seam down.
Knocking the edges with a spatula, align the dough blank for an oval basket in the shape:



Sprinkle flour on top through a small tea strainer:



Cover with a basket on top



Turn over, grasping the structure with both hands, (one under the cutting board-the other on the top of the basket) 180 degrees.



Place, covered with a napkin, for the final proofing.
Next, the oven takes care of the baking:



but under your control!





To be continued!

What are they made of?

It's plastic !. Already six months in "Lares" ( 🔗) I walk around them, but something stops ...

Friends, you must admit that everyone has the right to choose the material for your baking basket on their own what they like.
I, having two Czech baskets of reeds, suffered, shaking out the dough on the parchment for baking - the dough always stuck, disfiguring the surface of the dough piece.
Now I have forgotten about them. It is much more convenient with a plastic basket!
The dough can also be processed with butter during molding. Sure! (Y)
And I have VERY few reasons to doubt the certification of dishes for food products in a country like Germany!
Now I will find a label, take a picture - and put it up for your discussion.
And YOU, who knows German, will already help you to finally figure out whether it is harmful to health or not.
Wait a minute ...
In the end, I just gave information where I bought such inexpensive baskets.
This is my know-how, if you like.

My story is exactly the opposite. Everything in plastic was sticky to death (but I have plastic without holes, solid). And despite the fact that these are special proofing baskets, and I saw them in many American commercials on bread - they stick to death. Then I got reed and everything became completely normal. Whom what.

My story is exactly the opposite. Everything in plastic was sticky to death (but I have plastic without holes, solid).And despite the fact that these are special proofing baskets, and I saw them in many American commercials on bread - they stick to death. Then I got reed and everything became completely normal. Whom what.

If we are talking about such "storage" baskets,

then they, indeed, are suitable, perhaps, for the sand of pets. Not even worth trying.
Vines or reeds are much better

I went to the Caravan to make sure that the material was harmless, and at the same time took pictures.

However, Americans work great with these baskets.

By the way, my bread is ready, but the appearance let me down. I have not correlated the dimensions of the basket and the blank. It was necessary to divide into two parts.

[Scarecrow]

Scarecrow Natasha, how did you mold the loaf? Envelope, as always? Or three times?

Reinhart molds almost as the Axiom showed. Slightly stretches the dough, then turns one side to the center, then overlaps the opposite side and "tucks" the edges neatly.

Here's the result:

Bravo! Excellent performance without a doubt! What holes, wah-wah-wah !!

[Recommend.]

... I still bought a proofing basket like AXIOMA.
I liked her. Recommend. After proving, I just put it in the dishwasher.
So AXIOMA, thank you very much too
In general, I'll tell you, to bake such bread you really need to want it. ...

Iriska, thanks for the support!
It is enough to place such a basket under a stream of warm water to wash off the remnants of flour - I have not noticed practically the remains of dough on the surface of the basket ...
I have not lost the desire to bake Pain de Campagne from Peter Reinhart:



Doesn't have time to get stale!

Natasha, thank you for discovering and bringing to the masses the recipe for such a delicious bread.
With such a little paw I met the little child, though without salt .. The loaf was cut warm - it turns out that with such awesome-dizzy smells, abstinence is harmful to the body.

You guys are just masters! Amazing performance and photos!

[feast for the eyes]

... And the Teskomovskys in general feast for the eyes - until you find the cut, you will never think that this is not a vine

julifera, looked at the link recommended by you

Perfect for stacking and serving pastries, fruits, etc., can be used at home and in the garden. Made from highly resistant artificial fiber that outperforms natural materials - basket can be used for baking in a microwave tube, it is moisture resistant and dishwasher safe, does not change color. Comes in classic colors - chocolate and pomegranate... 2 year warranty.
Here are just the side walls of the oval baskets are almost at right angles.
How will this affect the test outflow? I believe that the likelihood of sticking increases.
Something we did not start a discussion about.
Let me show you my today's Pain de Campagne bread by Peter Reinhart with rye flour:





Next time I will try to make longitudinal cuts along the surface as in Leski!
Successful bread to you!

Natasha, hello! Tell me, do you need to stand after molding at room temperature? I always put the basket in the microwave with a cup of boiling water, and so when I turn the basket on the parchment, the dough does not hold its shape, it spreads too much. Of course, the bread inflates well in the oven, but there is not that roundness