Fang-Dang-Pa-New
Pain de campagne means 'country bread' in French. It's a kind bread with a chewy texture and a deep flavor and sweetness of barley every time you chew it. It is characterized by putting the dough in a wooden bowl called 'Panetone' and fermenting it to create a unique stripe. If you don't have a panetone, try baking it in a round bowl, or just a round shape. It's a simple but delicious bread that I recommend to those who like light taste. ^^
4 serving
Within 999 minutes
슈가마망JjoNa
Ingredients
  • Strong flour
    250g
  • whole wheat flour
    50g
  • Salt
    6g
  • Sugar
    18g
  • East
    3g
  • Water
    190g
Cooking Steps
STEP 1/11
Add all the ingredients and knead.
If you knead it by hand, knead it for 7 minutes, and if you use a kneader, turn it for 3 minutes.
STEP 2/11
60 minutes for the first fermentation.
Do it until it is twice the size of the first dough.
STEP 3/11
After rolling it as if removing bubbles, do an intermediate fermentation for 20 minutes.
STEP 4/11
Sprinkle the powder in the half of the can while fermenting.
STEP 5/11
After the intermediate fermentation, circle it again and put it in a container.
STEP 6/11
And press the dough gently with the back of your hand.
STEP 7/11
The second fermentation takes 50 minutes.
STEP 8/11
Turn it over on a flat iron plate.
STEP 9/11
Make cuts to your liking.
STEP 10/11
Bake at 220 degrees Celsius for 10 minutes or 180 degrees Celsius for 30 minutes.
STEP 11/11
It's done when you get this color. ^^/
If hand kneading, knead until the dough is sticky.
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