If you have any question, please drop me an email (sonia9423@gmail.com) or Instagram @ sonianll

Monday, November 7, 2016

Pain de campagne_natural yeast 天然酵母_乡村面包

When I travelling in Europe, i like to enjoy their sourdough bread especially in Germany where they have good sourdough breads. And also admiring on those bread and promise to myself that i have to bake this type of real bread in one day. Finally with my natural yeast, now i could enjoying homebaked sourdough bread at home which is healthy as no sugar and oil are added, simply use flour, water and salt (good to consume by diabetes patient). After made quite a number of sourdough breads, now i start to understand how to control the sourness of this bread, so my family also started to accept this type of healthy bread.

  1. Allow natural yeast to peak

Float test

  1. Autolyse with starter

  1. Add in salt

  1. Bulk fermentation



dust rice flour on the proofing basket


Final proofing

This recipe has only 61% hydration (the ratio of water to flour in the dough) , so the dough is easy to handle. Next time i will share with you with higher hydration, as the bread texture taste even nicer!

Lovely open crumbs !

Pain de campagne_natural yeast天然酵母_乡村面包

180g water
80g natural yeast from sourdough starter (feed with bread flour)
250g bread flour

25g wholemeal flour
25g rye flour
6g sea salt + 5g water
Rice flour and corn meal-for dusting

  1. Allow natural yeast to peak
Bring out starter from the fridge. Feed it with 20g bread flour and 20g water ( if you have less starter, you can feed more). Allow to peak, take less than 3hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.

  1. Autolyse with starter
Disperse the starter/levain in the water with a wire whisk, whisk till foamy and starter dissolved in the water. Add in bread flour, wholemeal flour and rye flour, mix until moistened (do not knead). Cover with a kitchen towel and keep aside in warm area, autolyse for 45mins.

  1. Add in salt
Add salt with 5g water, stir to mix. Then add into bread mixture, knead till gluten is developed (try to use just fingers to beat the dough to the wall of mixing bowl) that dough look smooth and shining. Transfer to a clean mixing bowl, cover with kitchen towel, rest for 30mins.

  1. Bulk fermentation BF
Start to stretch and fold for 2-3hrs with a turn at 30mins.

  1. Pre-shape
Transfer the dough on a floured work surface, shape into ball shape and tighten the dough.

  1. Final proof on proofing basket FP
Dust proofing basket with rice flour, put the shaped dough into basket (seam side up). Proof till double ( 1.5-2hrs)

  1. Baking
Pre-heat oven together with cast iron pot to 250C. Bring out the pot, sprinkle corn meal into the pot. Gently transfer dough into the pot. Use a Razor blade to score the top. Bake for 20mins with cover at 250C. Remove lid and continue to bake at 225C for 20mins.

  1. Remove pot from oven. Cool bread on a wire rack for at least 2-3hrs before slice it.

Recipe by Sonia a.k.a Nasi Lemak Lover


My Little Space said...

Sonia, the bread is beautiful. Love all the holes.

Anonymous said...

Very nice bread, but it's "pain de campagne" and not "pain de champagne".

Katherine said...

Hi Sonia, love seeing the bread you baked and thanks for sharing the recipe. Would you mind to share the brand of oven and cast iron pot that you are using? As I am a home baker and new to this kind of artisan bread baking. Not sure if a 20" home oven is suitable for this bread baking. Came across some recipe which also use baking stone. Appreciate your advice :> Thanks and good day.

PH said...

Fantastic bread! Just like the ones sold in the expensive bakeries, maybe even better. I love this sort of bread.

Sonia ~ Nasi Lemak Lover said...

anonymous, Thanks for point out the typo error, corrected.

Katherine, i have a built in oven (any brand will do) and the cast iron pot is Le Creuset . Ya, some using baking stone to create the steam, and a cast iron griddle or pizza stone for the base. You can also use a good quality of claypot . Hope this helps.

Kirsty Vittetoe said...

Beautiful bread Sonia, thanks for sharing!
My husband is half Irish, half German, he loves sourdough bread, I wish I could bake one for him someday.
I have problem with my natural yeast though, I started more than a week ago, everything went well until day 6, the flour/water mixture didn't raise on day 6 like yours, I keep coming back to read and read your post to see what did I do wrong, but I still can't figure out why on day 6, mine doesn't look like yours. Please help!

Sonia ~ Nasi Lemak Lover said...

Kirsty Vittedoe, you meant day 1-5 it did ruse right ? Just continue to do it, discard half and feed flour and water. If you feel the starter is watery then reduce water amount , it should look like a paste but not runny .. Maybe you can try 2-3 days more to see how it perform . Otherwise start a new batch , but I hope you can succeed this time . How was the weather when you making this ?

Kirsty Vittetoe said...

Yes Sonia, day 1 to 5 all went well, the temperature here is around 70F right now. It is on the watery side, I noticed water on the top layer, I discard the water, and discard 200 g of the mixture after that, add 100g flour and 100 g water, do the same again today, but add only 75g of water instead of 100g, that was this morning around 10 am, it is almost 11:30 pm now and it still looks the same, raise about less than half an inch that is about it.

Sonia ~ Nasi Lemak Lover said...

Kirsty Vittetoe, at least it has some activity since you see half an inch rise, did you see small bubbles?

Kirsty Vittetoe said...

Very little bubbles, doesn't look like your picture at all. I check again this morning, still the same level and the color kind of look dark, not as white as it used to be, I am thinking it gone bad?
(Thanks for taking time to reply Sonia! : )

Sonia ~ Nasi Lemak Lover said...

Kirsty, i guess you have restart again. Never give up, i bet you will success making it one day. By the way, i have included a reader's experiences making natural yeast using difference brand of flour in my making natural yeast post, maybe you like to check it out.

Unknown said...

Can I replace corn meal with semolina flour? Thanks.

Sonia ~ Nasi Lemak Lover said...

Jennifer, yes you can

Rosita Vargas said...

Me encantó la corteza de este rico pan el aroma debe ser fantástico,tomaría un buen trozo,abrazos.abrazos.

Anonymous said...

Hi Sonia,

For step 4: bulk fermentation.

Stretch and fold for 2.5hrs? Do u mean, keep repeating the stretch n fold for 2.5hrs? Tat's long!


Sonia ~ Nasi Lemak Lover said...

Hi Janet, No, fold and stretch every 30mins, for a duration 2-3hrs. If you only do 2hrs, that means you need to stretch and fold for 4 times (every 30mins).

Jasmine said...

Hi Sonia,
How much starter I should use to add 20g bread flour and 20g water, if I have 100g starter m I still add 20g of flour n water?

Thk q in advance.


Sonia ~ Nasi Lemak Lover said...

Jasmine, Yes still add 20g each to your 100g starter, this is to make it active. But if you have use it like day before, actually dont need to add new flour and water, the starter still active, but make sure you have enough starter to use.

Jasmine said...

Hi Sonia,
Thks for yr reply, I have tried bake this bread on Saturdays, why my bread doesn't has big holes like yrs.
It is due to shaping not tight enough or other reason?
The bread taste great but I think I need to improved on textures. Thks for sharing.


Sonia ~ Nasi Lemak Lover said...

Jasmine, ya maybe due to shaping problem . Anyway, nowadays i prefer to retard the dough overnight in the fridge, and with higher hydration ( will have more big holes). I have updated the new recipe via my Instagram (sonianll) account, maybe you like to check it out!

Febry said...

Hi Sonia,
I don't have le creuset pot. What can I use to bake? Or can I use corningware pot?

Sonia ~ Nasi Lemak Lover said...

Febryani, you can bake on the baking stone and cover with a big metal bowl, or you can try using corningware pot (if you are confident about the quality) with 230C but not too high like 250C

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