Pain de Campagne Recipe [STAUB]

[Ingredients]
200g　all-purpose flour
50g　rye flour
30g　whole wheat flour
1 tsp　salt
210ml　lukewarm water
1 tsp　honey
2g　dry yeast
olive oil
[Instructions]
1．In a large bowl, mix all-purpose flour, rye flour, whole wheat flour, and salt.
2．In a small bowl, add lukewarm water, honey, and dry yeast to dissolve.
3．Add the water mixture to a large bowl, and mix well with a spatula.
4．Cover the bowl with plastic wrap, rest for 30 minutes.
5．Lift the edges of the dough with a spatula, stretch and fold. Rotate the bowl 90 degrees and stretch and fold the dough several times.
6．Repeat the process of resting, stretching, and folding the dough two more times.
7．Transfer the dough to a floured board, stretch it with a hand. Fold the dough in thirds. Rotate the dough 90 degrees and fold again in thirds. Shape the dough into a ball, put it in a bowl and cover it with plastic wrap.
8．Let the dough rise in a fridge overnight.
9．Remove the dough from the fridge and bring it to room temperature.
10．Gently press the dough on a floured board to release gas. Shape it into a ball. Cover and rest for 20 minutes.
11．Stretch the dough by hand, fold it in thirds, and reshape it into a ball.
12．Place the dough seam-side up into the floured bannetons and cover it with plastic wrap. Let it rise for about 40 min - 1 hour.
13．Place the Staub in the oven, and preheat it to 250°C/480°F.
14．Turn the dough upside down on parchment paper and slash it with a lame or sharp knife. Drizzle a small amount of olive oil onto the slash.
15．Place the dough with parchment paper in the Staub and cover it with a lid. Bake it for 20 minutes.
16．Remove the Staub from the oven, and uncover it. Lower the temperature to 210°C/410°F. Bake for another 10 minutes.
17．Carefully turn the bread out of the Staub onto a rack to cool completely.
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[Cooking Tools]
・STAUB：Round Cocotte 2.75 QT, 22cm Grenadine　amzn.to/3lvjMT2
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[Music]
Epidemic Sound：www.epidemicsound.com/
[Equipment]
・Camera：Canon EOS M50
・Lens：Sigma 16mm F/1.4 DC DN
・Mic：RODE Video Micro
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Instagram： / mikinekokitchen
Blog：ameblo.jp/nicky-bostonlife/
#campagne #staub #bread #MikiNekoKitchen

[@mikinekokitchen]

時間をかけてゆっくり育てるカンパーニュ。栄養豊富で身も心も整います😺✨

[@user-uv3dq5ms1m]

こんばんは。いつも芸術的なパンが素敵です🎵ストウブで作れるんですね💝

[@mikinekokitchen]

ちこさん😺💕ありがとうございます！
ストウブの蓋を開ける瞬間がいつもドキドキです✨

[@user-mk2xk1zf1f]

今まで失敗ばかりだった冷蔵発酵･･･やっと成功しました‼️
嬉しいです！
ありがとうございます💕

[@mikinekokitchen]

成功して良かったです！クープが開くと嬉しいですよね😻✨

[@user-km9zp5cr4c]

こんばんは！
質問失礼します！
ボブズレッドミルの何を使ってますかー？？