Oval Campagne Loaf With Hoshino Natural Leaven
Oval Campagne Loaf With Hoshino Natural Leaven

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, oval campagne loaf with hoshino natural leaven. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Oval Campagne Loaf With Hoshino Natural Leaven is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Oval Campagne Loaf With Hoshino Natural Leaven is something which I have loved my whole life.

This video was edited focusing on making Campagne. Campagne is making from prolonged fermentation with a small amount of natural leaven. I want you to eat simple bread daily and the bread to be healthy. I made some olive breads from Tartine Bread this morning.

To get started with this recipe, we must prepare a few ingredients. You can have oval campagne loaf with hoshino natural leaven using 11 ingredients and 23 steps. Here is how you can achieve it.

The ingredients needed to make Oval Campagne Loaf With Hoshino Natural Leaven:
  1. Prepare If using Hoshino natural leaven:
  2. Take 210 grams Strong bread flour
  3. Take 20 grams Rye flour ＊
  4. Get 20 grams Whole wheat flour ＊
  5. Make ready 5 grams Raw cane sugar (or regular sugar)
  6. Make ready 4 1/2 grams Natural salt
  7. Prepare 150 grams ● Water
  8. Make ready 18 grams ● Hoshino natural leaven ＊
  9. Get If using dry yeast:
  10. Take 168 grams or more ● Water
  11. Make ready 1 grams ● Dry yeast

Not too many cuts or the loaf will spread. Bread Proving Basket - Small/Large Oval Our bread proving baskets (bannetons) are made from sustainable birchwood cane. Did you scroll all this way to get facts about natural leavening? Well you're in luck, because here they come.

Steps to make Oval Campagne Loaf With Hoshino Natural Leaven:
  1. Combine the dry ingredients. Mix the water and yeast, then pour it into the dry ingredients.
  2. Use a scraper to mix the dough, bring it together, wrap in plastic wrap and let it sit for 20-30 minutes.
  3. Knead for 5-6 minutes on a work surface, roll it into a ball and place it in a bowl. When it doubles in size, punch it down in the bowl.
  4. Using a bench scraper, pull the dough and fold it over, rotate 90 degrees, then repeat by pulling the dough and folding it over again, then shape into a smooth ball.
  5. Wrap in plastic wrap, then allow it to rise 2.5 - 3 times in height. (For about 10 hours at a temperature of 23 - 25℃). The rising time will vary depending on the season.
  6. Dust the banneton with either rye or whole wheat flour.
  7. Dust your work surface and bench scraper with flour. Work the bench scraper around the dough to loosen it, then place the dough on your work surface.
  8. With the underside of the dough that was stuck to the bowl facing up, gently press the dough flat into a 20 cm x 15 cm oval with your hands.
  9. Fold the 1/3 of the flour up into the center, then seal the edge into the dough while gently pressing down on the seam with your hands.
  10. Rotate the dough 180°F, repeat the above steps, then gently press down on the seams (do not press firmly).
  11. Fold it in half again.
  12. Pinch together the seams to seal.
  13. With the seam at the top, place the dough in a banneton, cover with a damp but tightly wrung out cloth, then let the dough rise again. (For about an hour at a temperature of 25℃.)
  14. If the dough is too long, and won't fit in the banneton, fold over the end, then seal the seams closed again on the top.
  15. Preheat the oven when the dough rises. If you have 2 baking trays, preheat both of them together in the oven. (Use the steam function, if available.)
  16. After the dough finishes rising, place a sheet of parchment paper over the banneton, then flip it over while securing it with your hand.
  17. Carefully lift the banneton, and slash the center of the dough, then drizzle on oil over the cut to prevent it from drying out.
  18. From a distance, mist the dough 5-6 times with water.
  19. Bake for 5 minutes at 250℃, then reduce the temperature to 230℃ and bake for another 5 minutes. Remove the top baking tray, then bake at 220℃ for 20 more minutes (for a total of about 30 minutes). Adjust the baking time to suit your preferred finish.
  20. Try making a round pain de campagne using Lys d'Or Campagne
  21. Here is a soft loaf made with Lys d'Or flour, quickly prepared in a bread machine with lots of yeast:.
  22. I bake my bread in between two baking sheets, but feel free to bake it in your own style. Adjust the temperature to your preference.
  23. Addendum: When using dry yeast, allow the dough to double in size on the first prove. Do not punch down the dough. Steps 6 and onward will be the same as when baking with natural leaven.

Did you scroll all this way to get facts about natural leavening? Well you're in luck, because here they come. While the soft low-alkaline, naturally carbonated waters restore your skin's vitality, your mind relaxes, soothed by the scent of cypress that permeates the bath halls. The outdoor baths weave across the premises as though they are natural formations, graced by seasonal colors of cherry blossoms in the. Skip to the beginning of the images gallery.

So that’s going to wrap it up with this special food oval campagne loaf with hoshino natural leaven recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!