Country Bread｜Pain de campagne｜All Purpose Flour скачать в хорошем качестве

Country Bread｜Pain de campagne｜All Purpose Flour

It's a country bread made up of flour, water, salt and yeast! Pain de campagne is made with rye flour and levain. The bread in this video does not contain levain. But, it's a country bread. So I used the name campagne. Using All Purpose Flour, the volume is low but soft texture. I like the mild fermented flavor of this bread. Mukgling's baking method uses the No Knead method. Using the minimum tools, seek bread making at home easily. Anyone can make bread easily. (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ■ Dough Formulation, one portion (dough weight: 450.3 g) B's (%): 100.0%, Tr (g): 251.0g All Purpose Flour B's (%): 2.0%, Tr (g): 5.0g Salt B's (%): 0.5%, Tr (g): 1.3 g Instant Yeast B's (%): 77.0%, Tr (g): 193.0 g Water ■ Process ■ Click the Subtitle button → Subtitles will be displayed in the video. 1. Put water in the bowl. 2. Put an instant yeast. 3. After 1 minute, mix evenly the instant yeast using a spatula. 4. After adding salt, mix evenly the salt 5. After putting the flour(All Purpose Flour),    Mix evenly until the flour is invisible 6. After 15 minutes of rest, the first fold (folding) 7. After 15 minutes of rest, the second fold (folding) 8. After 15 minutes of rest, the third fold (folding) 9. After 15 minutes of rest, the fourth fold (folding) 10. Refrigerated fermentation for 10 hours (refrigerator temperature 2 ℃) 11. After refrigeration fermentation,     Place the dough in a room at room temperature. and wait until it is 18 ~ 20 ℃. 12. Lightly fold the dough and round it. 13. Rest At room temperature for 20 minutes 14. Fold the dough lightly and round it, then put the dough in Banneton 15. Second fermentation: fermentation at room temperature for 40 minutes 16. Preheat oven and lodge 10 inch combo cooker     During the second fermentation, the oven temperature is raised as high as possible,     (my oven maximum temperature: 250 ℃) 17. Take the dough(2nd fermentaion complete) out from the Banneton (de-panning). 18. Put the dough into the preheated lodge 10-inch combo cooker floor 19. Scoring on top of dough 20. Cover the lid of lodge 10-inch combo cooker. 21. Put it in the oven. 22. After baking for 25 minutes, remove the lodge cover and continue baking for 25 minutes     (At this time, lower the temperature to 220 ~ 230 ℃ and bake.) ■ Caution: Always be careful when using oven, lodge combo cooker (It is very hot, so use it after wearing very thick oven gloves) #CountryBread #NoKneadBread #HomeBaking #Paindecampagne