Country bread｜Pain de campagne｜Strong flour(bread flour)

Put water in the bowl.

Add instant yeast to the water.

After 1 minute, mix the instant yeast evenly using a spatula.

Add salt and mix evenly.

Add strong flour (bread flour) to the mixture.

Use a scraper until the flour is no longer visible in the dough.

Check completion temperature: 27 ℃.

Let the dough rest for 15 minutes.

Perform the first fold (folding) of the dough.

Let the dough rest for another 15 minutes.

Perform the second fold (folding) of the dough.

Let the dough rest for another 15 minutes.

Perform the third fold (folding) of the dough.

Let the dough rest for another 15 minutes.

Perform the fourth fold (folding) of the dough.

Refrigerate the dough for fermentation for 12 hours at a temperature of 2 ℃.

After refrigeration, place the dough at room temperature and wait until it reaches 18 ~ 20 ℃.

Lightly fold the dough and round it.

Rest the dough at room temperature for 20 minutes.

Put a cloth on a banneton and sprinkle flour on it.

Fold the dough lightly and round it again.

Put the dough in the banneton for the second fermentation.

Preheat the lodge 10-inch combo cooker.

Score the top of the dough.

Cover the lodge with the lid and put it in the oven.

Bake for 25 minutes.

Remove the lodge cover and continue baking for another 25 minutes at a temperature of 220 ~ 230 ℃.

Remove the bread from the oven and let it cool.

Taste the bread after it has cooled.

Equipment Needed

Spice Level:

Dietary