Thursday, July 19, 2012

Pain de campagne 乡村面包


This is the 1st bread that i made using the natural apple yeast, Pain de campagne, also proof this bread using the bread proofing basket that i bought from Osaka..

Dust bread flour on the basket

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Proofing in the basket..unfortunately it was a raining day when i made this bread,,so slow in proofing and took age to proof. I only managed to proof half of size from the original dough..

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Make "+" on the dough
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fill with some butter
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Since the dough was not fully proof, so the bread was not really puff up..not really a success natural yeast bread..But we were very happy with the taste, so so natural fragrant and aroma, it was totally difference from those bread we made with instant yeast or store-bought bread. I don't know how to precisely describe the taste, you have to make it and try yourself..

The crust of this bread turned very hard the next day (normal for this type of bread), but I was very impressed with the texture inside, still moist and wet..not turned dry at all..

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Pain de campagne 乡村面包
(recipe source: adapted from a Japanese cookbook, translation done by Yee's corner)

Bread flour 252g
Rye flour 24g ( I replaced with bread flour)
Whole wheat flour 24g
Sugar 3g
Water 180g
Salt 6g
Apple Yeast 75g

Butter reasonable amount

1. To make dough using the normal direct method (mix all ingredients and knead till smooth, last add in butter and knead till elastic).
2. Shape the dough into round ball, put in a bowl &covered (with a cloth) Let it proof in room temperature for 20-30min
3. Dust some bread flour on the bread proofing basket (if you don't have this type of proofing basket, you can use the normal colander)
4.Gently shape the dough round, the sealed up side faced up & put it into the basket.
(2nd proofing) in room temperature around 30C for 120mins.
5. Pour some bread flour onto the dough, gently lift the dough from basket to baking pan that line with parchment paper.
6. Cut "+" sign on the dough, add in butter.
7. Pre-heat oven to 230C. After shift the dough into the hot baking tray, spraying water inside the oven to make steam and bake at 220C for 20mins, then bake for another 20mins at 210c.

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I feel that my 1st batch of apple yeast was not strong enough. After made few research online and i found out that the yeast is mainly generated from the apple's skin. I have just started 2nd batch of apple yeast water, this time i added half apple and apple's skin and core from one apple, hopefully i can get stronger apple yeast water this time, will keep you update.

60 comments:

Nadji said...

Bravo Sonia ton pain est magnifique.
Le pain levé naturellement a un goût effectivement extraordinaire.
je ne connais pas cette levure de pomme. Je vais me renseigner un peu plus.
See soon.

Cass @ 揾到食 said...

wow...very pretty :)

zila norazila said...

wahhhh..sangat cantik la..jatuh hati tengok..:) magic touch:)

Yan said...

Looks terrific and delicious.

Joyce @ Chunky Cooky said...

That's a very nice bread.. evenly brown and with such a crusty look..

Angelic Heart~ said...

Ohh, the bread look beautiful! the proofing basket give nice loop on the bread.
I did tried once by used the natural yeast to make bread, i thouhgt i had to take a decade to proof it....

Casey said...

到了隔天还是湿嫩的,这乡村面包很棒!

spdong said...

这面包看起来很可爱涅~
要不是妳把那个basket的照片放上来,我也无法想像原来这面包是这样形成的!:)

鲸鱼蓝蓝蓝 said...

呵呵
这个藤篮我还没开张;)

アンゼエリン said...

For me this bread is a success. I wish to bake more bread recipe. I'm sure this bread smells like apple.

茵茵 said...

This is so pretty! Wish I can have one slice and taste the aroma of the natural yeast..

Elaine said...

This is the sort of crusty bread looks great and I believe you that this must be very good.

Sem said...

Just wonder do you use organic apple as other apples will have wax on the skin, not sure does it affect the result?

Amelia said...

Hi Sonia, your bread look really good. Very nice texture, soft and fluffy.
Thanks for sharing the recipe.

Have a nice day.

Somewhere in Singapore said...

To me, the bread looks so good...

Mel said...

Your bread look so beautiful and so professionally made! You must be real pleased with the outcome, do you? Good to eat when it is still warm.......loves the smell of fresh bread from the oven. You done so well, Sonia!

My Little Space said...

Kudos Sonia, I think your bread looks good enough. It took me quite a while to proof the dough for the first time as well. Yet still have to depend on the room temperature. It takes longer time during rainy season. Frankly, I found that by using starter dough works better in wild yeast recipes. They rise faster.
Kristy

Angel @ Cook.Bake.Love said...

This us such a beautiful bread.

PynnLee said...

之前看到这款面包很怀疑它的造型
现在才知道原来。。哈哈。。笨笨的我

0620 said...

美丽的乡村面包 ^^

Small Kucing said...

Gosh...look terrific

yvonne said...

Sonia, your bread is very unique to me :)

It looks tasty, with its handsome appearance!

珊珊 said...

这样一款的面包我老公很爱吃!!!

Phong Hong said...

Sonia, you are right. Using fresh natural yeast will give better aroma and flavour. But it is a slow riser, so maybe you can leave it to proof longer. From my experience, it can take up to 8 hours or more to proof.

Vivian Pang said...

Very beautiful! The bread is nIcely baked. I wish I can taste the bread with natural yeast!

eileenlee said...

this remind me一分耕耘,一分收获,the result was excellent, well done for your first trial

Honey Bee Sweets said...

Applause!!! Well done, an excellent loaf I must say. Even not fully proofed, it is still beautiful. Ok ok I must get on with my natural yeast too....*motivated*!!

myme said...

哇。。。有水准哦!!
朴实的面包最漂亮!!

Li Shuan said...

Well done friend. I like the bread and.. the proofing basket too.

Yee's Corner said...

You really did it! Great effort ! Super well done ! Exactly the sane result in the book!

Sally said...

哇!割到好漂亮噢。。
看到你的藤蓝我就好kek sim啊,因为我一直都找不到。。^_^

Jeannie Tay said...

That's a very beautiful loaf of bread, I would be o happy with it! Looking forward to seeing your next batch.

Siew said...

Sonia,
Good Job!! :) Thanks for sharing!
Slow proof is good for bread, that's how the flavor develop, and also sourdough needs much longer time to proof than the yeasted bread. Regarding the hard crust, try to spray water on the bread before loading into oven. The crust will be thin and crunchy. Baking artisan bread require 'steam oven'. I put a tray with boiling water on the bottom rack of the oven. hope to see your 2nd sourdough! :)

Baby Sumo said...

In the past, I didn't like to make bread cos I thought it is very troublesome. But recently I started making bread at home, and my children enjoyed it - so I'm happy and bake more bread nowadays! :)

Purabi Naha said...

Oh, love this bread! You are a perfect baker and these pictures tell me that! Awesome recipe and very professional approach!!

The Experimental Cook said...

Thank you for sharing! For the longest time I wondered how to achieve the unique pattern. Now I know!

Cheah said...

To me, the bread looks just fabulous, bet it tastes good too!

Little Corner of Mine said...

Beautiful!

Julie said...

wow..so soft,yummy bread!!

Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

daphne said...

what a process! But so worth it when u cut it open I think. Sonia- Well done!

Zoe said...

What a great success! Your bread is a work of beauty.

Fern @ To Food With Love said...

Ooh love the bowl and the bread sounds wonderful!

lena said...

gorgeous bread even tho despite it didnt proof long enough. i wish i can take a bite of your bread using your homemade yeast.

Nami | Just One Cookbook said...

Whoaaaa! One of my favorite bread! I love the Japanese newspaper too. :D A lot of housewives in Japan make this bread. Obviously I'm very behind in bread making... I didn't know that you put butter in that cracks. How interesting!

Jessie-CookingMoments said...

Haven't seen you baking bread for a while & you surprise us with this yummy bread! I like it very much! Lately have been eating store-bought sourdough! You bought the basket from Osaka? I bought mine from HK, hahaha, we are crazy homemakers@homecooks! Hey, I don't know how to fis the problem that you raise b4, ie, can't see my new titles, don't know what's wrong.

蓝色小厨 said...

so fast...you already done the bread...i still thinking want to try 2nd time or not??!!

petite nyonya said...

what a pretty and rustic looking loaf!

饱满人生。。。 said...

Hi Sonia. Wow very impressed and looks yummy too. Thanks for sharing

anne said...

Great job , Sonia ! That bread looks pretty impressive ! Another one of your bakes that can rival ( or look way better than ) some of those being sold in the bakery ! :D .... I want that proofing basket ! lol

Say , when are you going to open your own bakery ?! ;D

love2dine said...

Mmm it looks so delicious!

mui mui said...

Hi Sonia,
Lovely bread! Can see from the cut section the bread is soft, bet the aroma of your bread filled up the whole kitchen when you bake,it is so nice.
The first time I proof my homemade yeast bread dough also took me ages, may be its night time. So i try proofing the dough in the oven by putting a cup of warm water beside the dough for second proofing time.(I am making buns) it works. It rise fast. Before i bake the buns i spray some water on the buns to have a thin crust. May be you can try this the next time..:D
I like your proofing basket very much. May I know is it made of straw or 'rottan'?

Ellena | Cuisine Paradise said...

Omg! Sonia, your bread look really good!!! It's sooo nicely done! I have saw similar recipe on this bread b4 but nv have the courage to try due to the apple yeast and etc. Yours really thumb up!!!!

Alice said...

hi Sonia,

the bread is so lovely!
and i love the basket too, give nice pattern on the bread!
btw, if i am to replace the apple yeast with normal dry yeast, is it possible? and how is the measurement like?
really eager to try to bake this bread but dun think i am ready to make apple yeast - yet :)

Thanks Sonia :)

shan said...

很漂亮~

我蛮喜欢吃这种面包。

Sonia ~ Nasi Lemak Lover said...

Mui Mui, it is made from rattan.

Alice, it is possible to replace with instant yeast, I think for this recipe, 1tsp is enough.

choi yen said...

wonder u take how long to finish such a big bread :P

mui mui said...

Hi Sonia,
Thanks for the information..;)

Anonymous said...

can anybody let me know where to get the basket ar? i search many month still cant get it...tq

Mag said...

Wow so impressed with your bread. I'm also into the 4th day of my plum yeast fermentation .

Aunty Young(安迪漾) said...

那发酵篮子很漂亮! 可好用?

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