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Easy Pain de Campagne (Country loaf)　No kneading
Easy Pain de Campagne (Country loaf)　No kneading

Before you jump to Easy Pain de Campagne (Country loaf)　No kneading recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active involvement. These types of modifications 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, mainly in the kitchen.

Let’s begin with something really easy, changing the light bulbs. Naturally you shouldn’t confine this to only the kitchen area. The usual light bulbs are the incandescent style, which really should be replaced with compact fluorescent lightbulbs, which save energy. They cost somewhat more initially, but they last ten times longer, and use a lesser amount of electricity. Utilizing these kinds of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. You also have to obtain the habit of turning off the lights when there is nobody in a place. The kitchen lights in particular will often be left on the whole day, just because the family tends to spend a lot of time there. This also occurs in the rest of the house, but we are trying to save money in the kitchen. Make a routine of having the lights on only when they are needed, and you’ll be astonished at the amount of electricity you save.

From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not really that hard. A lot of it really is merely making use of common sense.

We hope you got benefit from reading it, now let’s go back to easy pain de campagne (country loaf)　no kneading recipe. You can cook easy pain de campagne (country loaf)　no kneading using 19 ingredients and 22 steps. Here is how you do that.

The ingredients needed to make Easy Pain de Campagne (Country loaf)　No kneading:
  1. Take 【18 cm, 7 inches (20 cm, 8 inches)】
  2. Use 85 g (168 g) strong flour *
  3. Prepare 28 g (57 g) plain flour *
  4. You need 12 g (25 g) wholemeal flour *
  5. Provide 0.7-1 g malt powder* or 2 g or 1/2 tsp (4g or 1tsp) sugar. If you do not have malt powder, use sugar. Malt powder will give the bread a nice favour.)
  6. Provide 2 g or 1/2 tsp (4g or 1tsp) salt *
  7. Take 1 g or 1/4 tsp (2g or 1/2 tsp) dry yeast *
  8. Take 84 g (168 g) lukewarm water
  9. You need room temperature butter or vegetable oil
  10. Prepare 【If you use a 100% hydration starter dough instead of dry yeat】
  11. Use 85 g (168 g) - (starter dough/2) =strong flour
  12. You need 84 g (168 g) - (starter dough/2) =lukewarm water
  13. Get For instance, if you use 80g of starter dough, you need 85-(80/2)=45g of strong flour and 84-(80/2)=44g of water
  14. Use 【Option ideas】
  15. You need Fig or raisins and walnuts or any nuts or seeds
  16. Use grated cheese
  17. Take fresh herbs (parsley, basil and oregano etc) with crushed garlic
  18. Use caramelized onions
  19. You need chopped olives
Instructions to make Easy Pain de Campagne (Country loaf)　No kneading:
  1. Put the dry ingredients with * in a bowl and mix.
  2. Pour the lukewarm water and mix well and leave 30 mins for the flour to hydrate. (1st)
  3. If you use 80g of 100% hydration dough starter which was started from raisins, add sourdough and add water first. I added 85-(80/2)=45g of strong flour and 84-(80/2)=44g of water. The rest of the ingredients remain the same. The recipe of the raisin dough starter is at https://cookpad.com/uk/recipes/13322647 I prefer this raisin starter to sourdough as it is much milder and no sour tastes and can use any bread recipes without giving a distinctive sour taste to the bread.
  4. After 30 mins, mix several times with spatula and leave 30 mins again. (2nd)
  5. Mix several times again and leave 30 mins. At this stage, the dough should have become stretchy. If not, you could pick up the dough and keep hold in the air to stretch the dough several times (the dough will drop so that it stretch) to help gluten to form. (3rd)
  6. Mix again a couple of times. Leave it for 40-60 mins to ferment until it becomes twice. After having become twice in size, take out the dough and punch it down. (1st fermentation)
  7. Add options if you wish.
  8. Hold tiwce. First, hold 1/3 and the other 1/3.
  9. Fold both sides down and make it round like below. Leave 10-15 mins to rest in a warm place.
  10. Punch down after 10-15mins.
  11. Again, fold twice. First, hold 1/3 and the other 1/3.
  12. Fold both sides down and make it round like below.
  13. Dust flour on to the basket or bowls lined with floured tea towels. Please dust flour well.
  14. Put the dough and allow it 40-60 mins till it expands twice with a dump clothe over. You could leave the dough at this stage till morning in the fridge here and bake in the morning.
  15. Start to preheat the oven and a cast iron pot with the lid at 250℃.
  16. Check the fermentation.
  17. If the fermentation is OK, put parchment paper over the basket and put a cutting board and turn them over.
  18. Remove the basket and score the top of the loaf with a sharp knife.
  19. Put soft butter in a parchment paper (or oil in a small bottle with a dropper) and put thin butter in the cut which will help to crack nicely.
  20. Put the dough in a cast-iron pot and spray around the dough. Then, put the lid on. If you do not use a cast iron pot, pour hot water in the pan and leave in the bottom of the oven and spry the dough and around the dough. The steam will make the bread crispy.
  21. Reduce the temperature from 250℃ to 230℃ and bake it at 230 ℃ for about 10-15 mins with a lid and without a lid for 10-15 mins till golden brown.
  22. Take out the dough and cool on a rack before slicing.

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