Professional Baker teaches Pain de Campagne at Home!
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- เผยแพร่เมื่อ 24 เม.ย. 2020
- Learn from a professional baker how to make Pain de Campagne (Country Sourdough) at home just as you will find in the best bakeries.
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th... - แนวปฏิบัติและการใช้ชีวิต
I never get tired of watching him teach. Born to teach and bake.
A wonderful, informative demonstration. Thank you so much. I hope you carry on doing more demonstrations.
Great tip on the crushed ice! I’ll definitely give that a try.
I wish you would publish the ingredients and their weights and %. I’ve gone to your website and it doesn’t open on recipes. BUT I love your posts! Sure makes sense. I’ve baked bread for almost 50 years! And I can say that your presentations show just how simple and straightforward your method is. All the old tales about yeast and salt and sugar and water temperatures and fussing over a couple of degrees you put to rest! Yeast and sourdough is a lot hardier than what is often presented on TH-cam! Baking your way is similar to my own and you’ve made it fun again!
Honestly, baking bread is relatively simple, it merely takes practice.
Thank you very much for these great recipes and your professional, relaxed and straightforward approach to teach them. How much protein does your flour have approximately?
Beautiful pain the campagne !
Thank you for teaching us your expertise in baking bread 😊
I wish you had cut a slice so we could see the crumb. 😕
Will do for future videos. I have to wait for the breads to fully cool down before slicing, but will do so.
Thank you for the support.
Ok so I made this today. Started the levain last night. I scaled it to 2 900g (prebake) boules. KA AP and WW flours. Dutch oven. 20 min. lid on/25 off. Spray bottle to mist after I put in the boule and again after lid off. Otherwise same process. Hoo boy this was good. Maybe best bread I've made. Crumb, texture, chew, crust, flavor. During Covid Ive gotten used to the overnight retard method, but I think I'll do this for a while. Maybe try a poulis. Thanks for your vids and your quiet passion for bread.
Great video's! I went ahead and joined the academy.
Cool, thanks!
could you please advise me as to what kind of stone I should be using in my over
Love your tutorial! I wonder if you an share your kitchen-aid mixer model, especially the capacity. Many thanks.
Thank you, hope you enjoy the breads!
We have one of the Pro Line Kitchen Aid, 7 qt. bowl, not sure of the model number.
Where can I find full recipe?
Once the dough has been mixed, you indicate that it should be within a temperature range. What do you do if it’s not in that range...ether too low or too high? Thanks so much for these extremely informative and well done videos.
Well, once the dough temperature has been established, there is not much to do other than react to its' rate of fermentation. When too high, watch the dough for excess gas accumulation, and likely de-gas more during the pre-shape and shape. If too cold, allow the bulk fermentation period to be longer, watching for the dough to be ready for dividing and shaping. Bread is not only science, it is feeling.
You will do well, and learn from each day of baking!
I have a question. I do the stretch and folds every 15 to 30 minutes usually 4 total . You are much farther apart in time. What is the reason or advantage ?
Great channel I have been making bread for 50 years off and on watched a thousand videos the teaches nothing . I’ve literally made thousands of loaves of bread and own a restaurant. I just found your channel but I’ve learned more in 24 hours then I have in the last 10 years. thank you
Between folding, the dough needs to relax sufficiently to then be folded again. The dough wants long, stretching folds, not short, tight folds, this may damage the gluten. If the hydration is very high, or the protein amount or quality is low, then more folding may be necessary. As mentioned in some of the videos, get to know your flour, your doughs, your environment, and adjust as you see the need.
kingdombread-tampa And the window pain test should be the indicator that you did enough stretch and folds ? Or are you going only by feel?
Nice video
New sub!
Enjoy your videos a lot. Just wondering why you don't cut the bread to show us the crumb. Thanks
Mostly too tired after filming to wait for the bread to cool. I will cut the bread in future videos.
I was wondering the same thing...😉
Just found your videos on TH-cam (thanks for sharing them). Quick question - I noticed that your recipe is making 6 loaves which is a little intimidating for someone new to baking bread. If I wanted to reduce that to let's say 2 loaves (while I'm learning) would I just divide the recipe by 3? And, I'm sure that would have an effect on the time of bulk fermentation and proofing?
Yes, you can cut the ingredients down by 3x. The times for fermentation and proofing do not change.
How do I get the recipe?
Dear Tim, I am writing to try to clarify the origin of your Wheat liquid levain. At minute 2.25 of your video you give the recipe to produce the Wheat liquid levain, being its ingredients flour_266g, water_266g, and again wheat liquid levain_66g.
The above tells me that you are preparing a quantity of levain to make various loaves from a previous levain that you have in stock. What I do want to know is how you make the original levain, from ZERO.
I would really appreciate it if you could provide me with this information as soon as possible so I can try to replicate your pain de campagne.
Question: By white flour, do you mean AP or Bread flour?
Great course! I already did a batch of Pain au Levain using some quarry tiles and it was pretty good bread!
Look for 11.5% protein flour, some millers call it AP, some call it Bread Flour.
Hope you enjoy the breads.
@@kingdombread-tampa2932 Does the high gluten flour would count for this recipe? Thank you
Legend has it he smiled once and never got over it
Why longer bulk fermentation than the wholewheat recipe?
Whole wheat flour ferments at a faster rate.
What are your thoughts on autolyse?
Very beneficial if you have the time, at least for 20-30 minutes is truly effective. Better hydration, better strength, less mixing, better enzymatic activity...
I’m new to your channel and I quite like your videos and the way you explain everything! I have a question, though: What would happen to the dough and the flavour if you increased the amount of poolish, let’s say to 40% or even more?
Suggestions: (1) You seem to have converted imperial to metric. The result may seem a bit odd for everyone in the world who uses the metric system (and that are a lot) because we always use “round” numbers, e.g. never 497g, 503g but 500g in recipes. I am quite certain your worldwide audience would appreciate this little adjustment. (2) Being a hobby baker I generally bake only one loaf of bread (800g, 1000g, 1200g) at a time and hopefully in the future two baguettes. I assume that is fairly common practice in households. Therefore, it might be better for your viewers to scale your recipes down. Please, don’t get me wrong, it is your channel and you can do whatever you want. I just tried to be helpful.
Hello Marian, when you are asking about the poolish, is it for the Campagne formula? If so, the poolish is actually the levain, or sourdough culture, and yes that can be increased but really not more than 40%. The dough consistency will be much heavier and chewier. If you consider raising the levain, remember to adjust the salt content, and the overall hydration. Think total flour and total water.
If you have any questions about how to calculate such adjustments, watch the video on Sourdough Baker's %.
Thanks for the support. Good luck!
Interesting name, kingdombread. You are Christian?
Yes
Can I ask how did you decided to follow Jesus?