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Before you jump to Pain De Campagne recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen area is a good place to start saving energy by going more green.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is actually something we can all do, without difficulty. It’s about being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to pain de campagne recipe. To cook pain de campagne you only need 6 ingredients and 14 steps. Here is how you do it.

The ingredients needed to prepare Pain De Campagne:

1. Prepare 350 grams strong white flour
2. You need 100 grams dark rye flour
3. You need 100 grams white sourdough starter
4. Use 300 ml water
5. Take 10 grams salt
6. Get 7 grams faat action dried yeast

Steps to make Pain De Campagne:

1. Combine the flours in a bowl
2. Add your the yeast and salt on opposite sides
3. Add the water whilst mixing with your hand
4. Bring the dough together into a wet mass and knead for 10-15 mins until smoother and holding shape
5. Cover and leave to rest in the fridge for 8-12 hours or until doubled in side and springing back
6. Turn the dough out onto a floured or oiled surface and shape tightly into a ball, creating as much surface tension as possible
7. Heavily flour a proving basket
8. Preheat oven to 240C
9. Place the dough seam side up into the basket, cover with oiled clingfilm and leave to prove for 1.5 hours or until, springy, lighter and much bigger
10. Flour the dough and turn it out c
11. Cut 3 straight lines then cut across diagonally.
12. Throw a quarter cup of water onto the oven floor
13. Turn oven down to 210C
14. Bake for 35-45 mins til crispy and golden

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