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Before you jump to Pain de Campagne with Bread Flour and Cake Flour -Version recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. Read on for some methods to go green and save energy, largely in the kitchen.

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The kitchen by itself gives you many small methods by which energy and money can be saved. Green living is something we can all accomplish, without difficulty. It’s related to being practical, more often than not.

We hope you got insight from reading it, now let’s go back to pain de campagne with bread flour and cake flour -version recipe. You can cook pain de campagne with bread flour and cake flour -version using 7 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Pain de Campagne with Bread Flour and Cake Flour -Version:

1. You need 100 grams ◆Bread (strong) flour
2. You need 100 grams ◆Cake flour
3. You need 10 grams ◆Sugar
4. Provide 3 grams ◆Salt
5. You need 3 grams ◆Dry yeast
6. Take 130 ml ◆Lukewarm water (use cold water in the summer)
7. Use 1 Joshinko or bread flour

Instructions to make Pain de Campagne with Bread Flour and Cake Flour -Version:

1. Sift the bread flour and cake flour together twice.
2. Put all the ◆ ingredients in the pan of a bread machine, and start the "dough" program. Stop the machine after 6~7 minutes of kneading, take the dough out into a bowl, and lightly round the dough.
3. Cover the bowl with plastic wrap, and leave it to rise at 35℃ for 30~40 minutes using the "bread rising" function of your oven. Let the dough rise until it has doubled in size (1st rising). The picture shows the dough after the first rising is complete.
4. Reshape the dough after the first rising, cover with plastic wrap, and rest for 20~30 minutes. The picture shows the dough after it has rested.
5. Deflate the dough, reshape into a smooth ball, and place it on a baking sheet lined with kitchen parchment paper. Put a glass of hot water on the baking sheet to accelerate the proofing process.
6. Leave the dough to rise for the second time at 35℃ for 25~30 minutes, until it it's 1.5 times its original size. The picture shows the dough after the second rising is complete. Preheat the oven to 250℃ with the baking sheet in the oven. (Leave the formed dough on the kitchen parchment paper.)
7. Dust the top of the loaf with joshinko or bread flour using a tea strainer. Score the dough 5 mm deep with a wet knife.
8. Slide the kitchen parchment paper with the formed dough on it onto the heated baking sheet, lower the oven temperature to 210℃ and bake for 20~25 minutes. If the bread is getting too browned on top, cover with a piece of aluminium foil.
9. When the bread is done baking, cool the bread on a cooling rack. Store in a plastic bag when cool to prevent it from drying out.
10. It looks like this when sliced. It has a hard crispy crust and a soft inside.
11. The bread is delicious used for pizza toast!

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