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Before you jump to Pain de Campagne-style Bread with Bread and Cake Flour - Version 3 recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your cooking area more green.

Changing light bulbs is as good a spot to begin with as any. Obviously you shouldn’t confine this to only the kitchen area. You need to replace your incandescent lights by using energy-saver, compact fluorescent light bulbs. They cost a small amount more at first, but they last ten times longer, and use a lesser amount of electricity. Changing the light bulbs would certainly keep a great deal of bulbs out of the landfills, which is good. It goes further than merely exchanging the lights, though; turning off lights that aren’t needed is definitely another good thing to do. The kitchen lights especially tend to be left on the whole day, just because the family tends to spend a lot of time there. This likewise takes place in the rest of the house, but we are trying to save money in the kitchen. Try keeping the lights off if you don’t absolutely need them, and discover just how much electricity you can save.

The kitchen alone provides you with many small methods by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. A lot of it truly is simply making use of common sense.

We hope you got insight from reading it, now let’s go back to pain de campagne-style bread with bread and cake flour - version 3 recipe. To make pain de campagne-style bread with bread and cake flour - version 3 you only need 9 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to prepare Pain de Campagne-style Bread with Bread and Cake Flour - Version 3:

1. Take 100 grams ◆Bread (strong) flour
2. Use 100 grams ◆Cake flour
3. Take 10 grams ◆Sugar
4. You need 3 grams ◆Salt
5. Use 3 grams ◆Dry yeast
6. Prepare 130 grams ◆Lukewarm water (use cold water in the summer)
7. Take 1 Joshinko or bread flour
8. Use 1 Banneton (bread-rising mold with concentric ridges)
9. Prepare 1 Stainless steel bowl

Steps to make Pain de Campagne-style Bread with Bread and Cake Flour - Version 3:

1. Combine the bread and cake flour, 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.
4. Round off the dough, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
5. Dust the banneton with about 1/2 tablespoon of joshinko or bread flour using a tea strainer.
6. Deflate the dough and round it off into a smooth ball again. Place the dough seam side up in the flour-dusted banneton, and cover with plastic wrap.
7. Leave the dough to rise at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original volume (2nd rising). Start preheating the oven, with the baking tray and the stainless steel bowl, to 250°C.
8. Put a sheet of kitchen parchment paper on top of the banneton, and invert the dough onto it.
9. Score the top of the loaf about 5 mm deep using a moistened knife.
10. 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.
11. Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Remove the bowl about 7 minutes into the baking time. If it looks like the loaf is browning too fast, cover with a piece of aluminium foil.
12. Cool the baked loaf on a cooling rack. Store in a plastic bag to prevent it from drying out.
13. This is how it looks when it's sliced. The crust is crispy, the crumb is soft and delicious.
14. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the loaf rose.
15. Please also try my Pain de Campagne with Black Sesame Seeds!
16. My Pain de Campagne with Walnuts and Raisinsis delicious too!

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