Pain de campagne_natural yeast 天然酵母_乡村面包

When I travelling in Europe, i like to enjoy their sourdough bread especially in Germany where they have good sourdough breads. And also admiring on those bread and promise to myself that i have to bake this type of real bread in one day. Finally with my natural yeast, now i could enjoying homebaked sourdough bread at home which is healthy as no sugar and oil are added, simply use flour, water and salt (good to consume by diabetes patient). After made quite a number of sourdough breads, now i start to understand how to control the sourness of this bread, so my family also started to accept this type of healthy bread.

1. Allow natural yeast to peak

Float test

1. Autolyse with starter

1. Add in salt

1. Bulk fermentation

stretch

fold

dust rice flour on the proofing basket

Pre-shape

Final proofing

This recipe has only 61% hydration (the ratio of water to flour in the dough) , so the dough is easy to handle. Next time i will share with you with higher hydration, as the bread texture taste even nicer!

Lovely open crumbs !

Pain de campagne_natural yeast天然酵母_乡村面包

180g water

80g natural yeast from sourdough starter (feed with bread flour)

250g bread flour

25g wholemeal flour

25g rye flour

6g sea salt + 5g water

Rice flour and corn meal-for dusting

Method

1. Allow natural yeast to peak

Bring out starter from the fridge. Feed it with 20g bread flour and 20g water ( if you have less starter, you can feed more). Allow to peak, take less than 3hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.

2. Autolyse with starter

Disperse the starter/levain in the water with a wire whisk, whisk till foamy and starter dissolved in the water. Add in bread flour, wholemeal flour and rye flour, mix until moistened (do not knead). Cover with a kitchen towel and keep aside in warm area, autolyse for 45mins.

3. Add in salt

Add salt with 5g water, stir to mix. Then add into bread mixture, knead till gluten is developed (try to use just fingers to beat the dough to the wall of mixing bowl) that dough look smooth and shining. Transfer to a clean mixing bowl, cover with kitchen towel, rest for 30mins.

4. Bulk fermentation BF

Start to stretch and fold for 2-3hrs with a turn at 30mins.

5. Pre-shape

Transfer the dough on a floured work surface, shape into ball shape and tighten the dough.

6. Final proof on proofing basket FP

Dust proofing basket with rice flour, put the shaped dough into basket (seam side up). Proof till double ( 1.5-2hrs)

7. Baking

Pre-heat oven together with cast iron pot to 250C. Bring out the pot, sprinkle corn meal into the pot. Gently transfer dough into the pot. Use a Razor blade to score the top. Bake for 20mins with cover at 250C. Remove lid and continue to bake at 225C for 20mins.

8. Remove pot from oven. Cool bread on a wire rack for at least 2-3hrs before slice it.

Recipe by Sonia a.k.a Nasi Lemak Lover

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