Pain de Campagne by Peter Reinhart (oven)

Yes, I do it at room temperature. In the micra with boiling water I felt like a long time laziness.

And it does not hold its shape - it means that flour must be added. Or fold very carefully before molding.

[julifera]

I finally decided, and bought these two baskets, Teskomovskie:



julifera, thanks a lot for the tip!
Color - pleasing to the eye - garnet,



chocolate!..



Teskom also offers on sale lemon-colored baskets and pure white.
And they are in close friendship with the Pain de Campagne test from Peter Reinhart:



Due to the fact that the holes in the basket are large, the dough dries up during proofing - and easily "jumps" out of the basket:



And in this bread, even the "holes" are delicious!



The crumb is tender, moderately crispy:



Who has not tasted this bread - let only regret it!



I put the next batch of Pate Fermentee in my refrigerator.
Wish me good luck.

please tell me if it is possible, when baking this bread in the oven, to bake it on baking paper and then what to put the paper on the wire rack or on a pallet or in a frying pan

Better in a frying pan, the pan is thin, but here it is necessary to keep the temperature longer.

Good night everybody!!! I baked some bread, and here are my questions. The dough rose very well when proofed in a bowl, and when proofed in a basket - not even very noticeable, I thought everything, nothing would work, although I kept it for an hour, as expected. Here is a photo

and another question on the other photo shows that in the oven my bread is in molds on a baking sheet, the baking sheet can be replaced correctly with a wire rack, otherwise it is so large that the water in the bottom cup creates steam only under the baking sheet. What do you think?

and is it still correct to cool the bread after baking (and in KhP too) - I sprinkle the bread with water, wrap it with a towel and in a bag, even if the crust is harsh, then it becomes crumbly. HERE !!!

Congratulations on your initiative! How is the process? Inspired? Experience and experience are needed in bread. That is, it is simply monotonous to do more than once. And everything will come.

What I see at first glance. The forms were superfluous. This is me, for the future. If from a basket on parchment, then on it and immediately on a baking sheet. Bake on the hearth. They do not bake in the form on parchment, and precisely when the loaf should take the form of the form (I apologize for the tautology). Forms create only an additional air gap, they heat up longer, as they absorb additional heat. This affects the final result for the worse.

From the basket onto a cutting board covered with parchment, then, with a quick movement, pull the paper and drag it from the board onto a baking sheet preheated with the oven.

the process is very interesting, especially its final result, even if the shape is a little pumped up, the taste is still excellent, here is a cutaway photo

It seems to me that the crumb is a little dark, maybe from whole grain rye flour ?, and the taste is French with holes. Class !!!!

Loved this bread! Thank you!

I also want to bake according to this recipe, I made mistakes, which I don't know, because the bread is finely porous. No additional flour was added.
I adhered to the recipe, rounded it very lightly before putting it in the shape. Proofing in the form of an hour and a half, but not much increased in volume. I had no time to wait and I baked it. The oven rose a little. Do you think you should have kept proofing even longer? Yeast, flour are normal, so you want the same as in your photo!

Sliced ​​not cooled down

On the cut, it seems to me a little damp, probably it was worth adding a little flour. Little bit. By the way, he is not so fine-pored, do not slander yourself and bread. It is uniformly medium porous.Simply without large holes, but the dough is clearly not hammered, with good porosity.

Large holes are formed if the technology is observed (the dough was well warmed?, Was it not overexposed at the stages of fermentation of the dough? Because it should rise vigorously and well during the proofing), and they can disappear during molding. Consider where there could be a puncture in your actions.

The dough was heated for an hour, did not stop, and why I did not fit so badly in the form ... Thank you for your reply, I will try to bake again, I always want to bring delicious recipes to perfection

Thank you! It turned out very tasty bread, although I baked it whole, did not share it, I was afraid to break the structure, I took water both for the dough and for the main dough, I took the maximum flour - 200 ml each. Baked on a rug, swam a little, knead in HP on a dumplings program. Next time I will divide into 2 portions right after kneading and exclude unnecessary transfers from the proofing basket. Favorite.

People answer me, the whole process until the moment of the cuts went perfectly well, an attempt to cut with small sharp scissors and the dough instantly fell off, why? I did not touch the second loaf, put it on baking as it is, hurray, the plucked loaf in the oven returned to its original state.
another question - do not take out the water in the bowl all the time of baking? the temperature is 230, the water is boiling., because of the late night, I can't take a photo yet, it's dark, I'll try it in the morning, before work

People answer me, the whole process until the moment of the cuts went perfectly well, an attempt to cut with small sharp scissors and the dough instantly fell off, why? I did not touch the second loaf, put it on baking as it is, hurray, the plucked loaf in the oven returned to its original state.
another question - do not take out the water in the bowl all the time of baking? the temperature is 230, the water is boiling., because of the late night, I can't take a photo yet, it's dark, I'll try it in the morning, before work

I didn't have time to answer ...

Well, okay. I'll just explain. if it is strongly blown away during the notching, it is overstated. When manipulating, he should still respond with a small drop, but not much. The dough should remain elastic (with light pressure on the surface, the fossa is noticeably straightened). However, if in the oven everything is fine, it means that it is not catastrophically overstated.

About bowls. I do not put the water so that it boils there all the baked goods. I put a bowl (the cast-iron frying pan stands at the bottom and heats up together with the oven), then, after placing the blanks in the oven, splash boiling water on this preheated pan (or baking sheet) (about half a mug). We close the oven immediately. The water instantly evaporates and steam is baked.

I understood all my mistakes: the dough stood for 2.5 hours, it differs from the usual yeast dough and you need to feel it and the second I have never baked with water before, the mistake is, a lot of water, the bottom in the form remained faded, the bread is low, but the taste is really very worthy, now bring the boom to perfection, especially since there is someone to look up to, the advice is relevant to me. Thank you!

The bread is incredibly delicious, thanks for the recipe. But I can't get so beautiful = tanned ((Is it in the oven, or is there a secret?

The bread is incredibly delicious, thanks for the recipe. But I can't get so beautiful = tanned ((Is it in the oven, or is there a secret?

Only in the oven, nothing else. Bread blanks are not lubricated by anything before being placed in the oven. Most likely, your temperature regime is unrestrained. The bread is baked (at first) at a really high temperature.

It can be stored in the refrigerator for up to 3 days, and frozen - up to 3 months.

I want to ask about freezing the dough. Freeze after proofing in the refrigerator or right away? How to proceed after the freezer? How much does she need to warm up? If this issue has already been discussed please send me there

I want to ask about freezing the dough. Freeze after proofing in the refrigerator or right away? How to proceed after the freezer? How much does she need to warm up? If this question has already been discussed, please send me there

Freeze after fermentation at room temperature It is not necessary to keep it in the refrigerator. Then defrost and keep at room temperature until the pulish reaches this very room temperature.

I baked your bread, my family ate it in one evening Thank you for the detailed recipe! One caveat - it was not baked in 15 minutes. I preheated the oven to a maximum of 250, and then reduced it to 230 as per the recipe. I had to bake another 10 minutes, for a total of 25 minutes. Don't know what's the matter? And the baking paper stuck to the bottom. I used to bake everything in a bread maker, but then I decided to try it with the oven. Probably, the oven is not important or I did something wrong?

Delicious bread !!!! Has baked already several times. And I have a problem - the bottom (bottom) of the bread burns out completely, and the top remains pale. How can I get out of this situation? What am I doing wrong?
P.S. The bread was baked in a preheated cast-iron skillet, just on a baking sheet, both cold and hot - the result is the same ...

Delicious bread !!!! Has baked already several times. And I have a problem - the bottom (bottom) of the bread burns out completely, and the top remains pale. How can I get out of this situation? What am I doing wrong?
P.S. The bread was baked in a preheated cast-iron skillet, just on a baking sheet, both cold and hot - the result is the same ...

This is a special feature of your oven: the heat is uneven. Is it gas, apparently? So you need to try first to raise the baking sheet one level up. So that the bottom is not so hot. You can also place a second baking sheet in the oven under the one on which the loaf is. Line the baking sheet on which the loaf is to be baked with a silicone mat and baking paper. Air spaces between these layers prevent the bottom from burning.

This is a special feature of your oven: the heat is uneven. Is it gas, apparently? So you need to try first to raise the baking sheet one level up. So that the bottom is not so hot. You can also place a second baking sheet in the oven under the one on which the loaf is. Line the baking sheet on which the loaf is to be baked with a silicone mat and baking paper. Air spaces between these layers prevent the bottom from burning.

Is it better to put bread on a preheated baking sheet or on a cold one? It seems to me that when you put it on hot, the bottom cooks faster and eventually burns.

Is it better to put bread on a preheated baking sheet or on a cold one? It seems to me that when you put it on hot, the bottom cooks faster and eventually burns.

It should be put on hot. I put it on a stone, heated with an oven, but nothing burns. The heat should be strong, but even, and not poke around with a stream from below, as apparently happens in your oven. And why put it on hot, I will explain a little. I have written this many times, but I will write it again. The beginning of bread baking should mark the so-called "dough explosion". The intense heat and steam makes the bread rise quickly and strongly. And only then it will be baked. If the heat is low or the dough heats up slowly, it will begin to bake with a crust, not rising all the way. The bread will be more clogged, less fluffy.

It should be put on hot. I put it on a stone, heated with an oven, but nothing burns. The heat should be strong, but even, and not poke around with a stream from below, as apparently happens in your oven. And why put it on hot, I will explain a little. I have written this many times, but I will write it again. The beginning of bread baking should mark the so-called "dough explosion". The intense heat and steam makes the bread rise quickly and strongly. And only then it will be baked. If the heat is low or the dough heats up slowly, it will begin to bake with a crust, not rising all the way. The bread will be more clogged, less fluffy.

Thanks for the answer. I did not know about such subtleties.

Two booze. Cool down. The colors are so crazy because the photo is on the phone.Normal lighting cuts will be tomorrow ...

🔗

Guys, again the question about cooling the finished bread - how to cool it properly so that the crust is crunchy, but soft? ... (so to speak, "find a balance")

Guys, again the question about cooling the finished bread - how to cool it properly so that the crust is crunchy, but soft? ... (so to speak, "find a balance")

Soft crunch can not))). It's either soft or crunchy, in my opinion ...

I keep it on the wire rack until it cools completely. Then I put it in a bag. With this method, the crust is quite dense, but it bites off taut and hard.

////// bites off tighter

What is it like?

What is it like?

pulling .. As if there is such a rubber.

I just type it with errors))).

Girls, can I have fresh yeast? Or dry in principle?

Girls, can I have fresh yeast? Or dry in principle?

in my opinion, the use of dry or fresh yeast is generally only the choice of the hostess. I bake on whatever is, what I want and never ask this question. The main thing is to count one to another and take into account that the dry ones have a little faster and more stable work.

Natusik, thank you I liked the bread

Good day everyone!
I also tried to bake this wonderful bread.
I'll make a reservation right away that this is my first experience of baking bread in the oven, before that I baked exclusively in a bread maker. I tried to comply with the technology exactly. In general, the result pleased me - the bread turned out to be tasty, with a bit of rubber crumb, which I just really lacked in the bread from HP. But the shape of the bread came out not quite ideal. At the top of the loaf, a huge bubble turned out, and exactly the same in both loaves. And the bottom of the rolls cracked a little in the process of raising in the oven. Maybe the fact is that my bread was just served on a baking sheet, and not in a basket (I haven't bought it yet). More precisely, after the first proofing, I took out the dough, divided it into two parts, formed rolls out of them, put it on a silicone baking sheet and put it in the oven for lifting. After half an hour, I took it out, turned on the oven for heating, when it warmed up to the maximum, put the bread together with a silicone mat on a hot baking sheet and then baked exactly according to the recipe for 15 minutes with steam.

And I would also be very grateful if they explained to me why, when forming loaves, first stretch the dough into a layer, and then fold it in an envelope?

The bubbles in both loaves are from molding.

And folded to strengthen the dough. It keeps its shape much better and floats less.

Thanks a lot for the wonderful recipe! I baked this bread for 2 days in a row, in complete delight !!! We still need to work on the baking a bit, but already in this form I really, really like it!







The crust is thin, crispy, the crumb is fragrant and tasty!

Today I have baked this bread 4 times. Above all praise. I have tried a lot of all kinds of bread, but this one is tastier and better than everyone else. The crust is thin and crispy, and the crumb is amazingly soft, airy and deliciously delicious. My husband really liked this bread, many thanks to you. I like to cook all the rolls and breads according to Peter REINHART.

Wow, how many bakery achievements are there! And I was walking somewhere))).

Yes, girls, Pine de Campage is a classic. Simple rustic bread. Neutral, with a rich crust flavor. Exercise!

I specially registered to say thank you very much! My first bread in the oven !!! Great results to taste the first time! Well, in molding, you still need to practice !!! I want to bake more and more! Thank you!!!!

Scarecrow, thanks for the delicious recipe!
I wanted to ask: and when we put the dough that has come up in the refrigerator - what to cover it with? ...

Scarecrow, thanks for the delicious recipe!
I wanted to ask: and when we put the dough that has come up in the refrigerator - what to cover it with? ...

If you put away something that has a lid - a lid (for example, a plastic container with a lid). If the container does not have a "standard" lid, tighten it with cling film. Can be in a plastic bag.

Thank you! I put it at 800g. glass. jar with a screw cap. ., you can probably?

Only screw not completely. The dough needs oxygen, it needs to breathe.

Natasha, I came with thanks! After a week of dancing with tambourines, I still got holes. Divided the dough from the refrigerator in half, kneaded with half of the remaining ingredients and behold



Thanks again!

I bake this bread constantly, I came to share my experience. Yesterday I put in the dough, today I started kneading the dough, rushed, but there was no flour, no rye, no 2 varieties. But there were wheat bran, so I took a chance. I did everything according to the recipe, added 230 g of Nordic flour and 40 g of bran. Girls, this is something !!! It is much easier to work with the dough, it looks like a rubber one, molded in three seconds! And dyyyyrki
In


Such delicious bread turned out !!! Now I will do only with bran!

[Kara]

Kara,

Wow, beauties! The bran works well. So often they "make" flour at home, which, in principle, you did.))) But I tend to think that the holes were not given to you by bran, but by Nordic. Have you baked on it before?

Of course there were holes on it, but not like that

[Scarecrow]

Scarecrow, Nata, thanks for the bread and a detailed recipe !!!
Kara, Ira! Thanks for the tip !!!
I baked in a hurry, I finish off not very good flour, I will continue to improve the result! Next time I'll add more water. Now I used 180 and a pinch of ascorbic acid.
I was advised to use Kazakh flour, I want to order and try.

[Rada-dms]

Rada-dms,

Ooooooo handsome! Really - do not subtract or add. Everything is fine: holes, crust, puffiness. Congratulations!))

Scarecrow!
Nata, hello! The bread is amazing! Please tell me which dry yeast do you use?