Black Pain de Campagne. Black Pain de Campagne

You can have Black Pain de Campagne using 20 ingredients and 14 steps. Here is how you cook that.

Ingredients of Black Pain de Campagne
  1. You need of For the dry yeast version:.
  2. You need 285 grams of ☆ Bread (strong) flour.
  3. It’s 15 grams of ☆Black cocoa powder.
  4. You need 24 grams of ☆Sugar.
  5. It’s 4 grams of ☆Salt.
  6. Prepare 3 grams of ☆Dry yeast.
  7. Prepare 220 of to 230 grams Milk.
  8. Prepare 50 grams of ★Banana chips.
  9. It’s 20 grams of ★Walnuts (lightly roasted).
  10. You need 35 grams of ★Rum soaked raisins (homemade recommended).
  11. Prepare of For the homemade leaven (starter) version:.
  12. Prepare 235 grams of ☆ Bread (strong) flour.
  13. Prepare 15 grams of ☆Black cocoa powder.
  14. You need 24 grams of ☆Sugar.
  15. Prepare 4 grams of ☆Salt.
  16. You need 100 grams of Bread starter (leaven).
  17. It’s 165 of to 175 grams Milk.
  18. Prepare 50 grams of ★Banana chips.
  19. You need 20 grams of ★Walnuts (lightly roasted).
  20. You need 35 grams of ★Rum soaked raisins (homemade recommended).
Black Pain de Campagne step by step

  1. Crush the walnuts roughly. Snap the banana chips in half and soak in hot water for about a minute. Drain off the rum soaked raisins..

  2. If you are making the natural leaven version, you don't need to soak the banana chips in hot water! Split the chips into quarters..

  3. I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts..

  4. Please refer to steps 1 to 5 and 9 offor the natural leaven procedure.

https://cookpad.com/us/recipes/146272-pain-de-campagne-with-seeds-and-dried-fruit.

  1. Put the ☆ ingredients in a bowl, and mix together with a whisk..

  2. Add the milk, and fold it together using a pastry scraper until the dough is no longer floury..

  3. Please adjust the amount of milk so that the dough is easy to knead. I used 230 g of milk this time..

  4. Add the ★ ingredients and knead some more. Round off into a ball, and leave for the 1st rising..

  5. When the dough has doubled in volume, the 1st rising is done! Punch it down, round it off smoothly again, and let it rest for 15 minutes..

  6. Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising)..

  7. There's a lot of additions, so it might be hard to form a proper loaf..

  8. Take it carefully out of the banneton, and slash the top in any pattern you like..

  9. It looks like this when you slice through it after baking..

  10. Bake in a preheated 250°C oven, lowered to 230°C, for 25 to 28 minutes..