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Before you jump to Pain de Campagne-style Bread with Bread and Cake Flours - Version 2 recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

Remember when the only people who cared about the natural environment were tree huggers along with hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some adjustments. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some methods to go green and save energy, generally in the kitchen.

While it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. If you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it pertains to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, but that is certainly not true. A dishwasher is especially effective when it’s full before a cycle is going. Don’t dry the dishes by using heat, use the cool dry or air dry features to increase the money you save.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living just isn’t that difficult. It’s about being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to pain de campagne-style bread with bread and cake flours - version 2 recipe. You can have pain de campagne-style bread with bread and cake flours - version 2 using 8 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Pain de Campagne-style Bread with Bread and Cake Flours - Version 2:

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

Instructions to make Pain de Campagne-style Bread with Bread and Cake Flours - Version 2:

1. Combine the bread and cake flours, and sift together twice.
2. Put the ◆ ingredients in a bread machine, and start the "dough kneading" program. 6 to 7 minutes in, stop the machine, take the dough out into a bowl, and lightly round off into a ball.
3. Cover the bowl with plastic wrap, and let the dough rise using your oven's "dough rising" setting at 35°C for 30 to 40 minutes. The photo shows the dough after the 1st rising is complete.
4. Round off the dough, cover with plastic wrap, and leave to rest for 20 to 30 minutes. The photo shows the dough after it's rested.
5. Deflate the dough, round it off into a smooth ball again, and place on a kitchen parchment paper lined baking tray. Put in a container of hot water along with the dough to encourage it to rise.
6. Leave the dough to rise at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original volume (this is the 2nd rising). Start preheating the oven, with the baking tray and the stainless steel bowl, to 250°C.
7. Dust the top of the loaf with joshinko or bread flour using a tea strainer. Slash the loaf about 5 mm deep using a moistened knife.
8. Take the stainless steel bowl out of the oven, put the dough on the baking tray with the paper, and invert the bowl over the loaf.
9. Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Remove the bowl about 10 minutes into the baking time. If it looks like the loaf is browning too fast, cover with a piece of aluminium foil.
10. Cool the baked loaf on a cooking rack, then store in a plastic bag to prevent it from drying out.
11. This is how it looks slices. The crust is crispy, the crumb is soft and delicious.
12. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the loaf rose up.
13. In Step 9, if you take the bowl off 7 minutes after you start baking the bread, the scored sections will open up like this.
14. If this is the first time you're making a pain de campagne with a scored top, you'll succeed by using the stainless steel bowl trick!

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