Pain de Campagne With Black Sesame Seeds
Pain de Campagne With Black Sesame Seeds

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pain de campagne with black sesame seeds. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pain de Campagne With Black Sesame Seeds is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Pain de Campagne With Black Sesame Seeds is something which I have loved my whole life.

Great recipe for Pain de Campagne With Black Sesame Seeds. I like sesame seeds, so I tried adding them to a pain de campagne. Please adjust the rising and baking times depending on your oven. Put a double layer of protective gloves on your.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pain de campagne with black sesame seeds using 10 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Pain de Campagne With Black Sesame Seeds:
  1. Make ready 125 grams ◆Bread (strong) flour
  2. Prepare 125 grams ◆Cake flour
  3. Get 10 grams ◆Sugar
  4. Get 3 grams ◆Salt
  5. Prepare 3 grams ◆Dry yeast
  6. Take 15 grams ◆Black sesame seeds (or white if you prefer)
  7. Take 162 grams ◆Lukewarm water (cold water in the summer)
  8. Take 1 Joshinko or bread flour
  9. Make ready 1 Banneton (round bread pan with ridges)
  10. Take 1 Stainless steel bowl

Please also try my Pain de Campagne with Black Sesame Seeds! My Pain de Campagne with Walnuts and Raisinsis delicious too! A collection of the best recipes from the Cookpad Japan community, translated into English! The seeds and cornmeal will soak up a good deal of the water.

Instructions to make Pain de Campagne With Black Sesame Seeds:
  1. Combine the bread and cake flours, and sift twice.
  2. Put the ◆ ingredients in a bread machine, and start the 'dough-only' program. After 6 to 7 minutes, stop the program, take the dough out into a bowl, and form a rough ball.
  3. Cover with plastic wrap and leave to rise using your oven's "bread-rising" setting for 30 to 40 minutes at 35°C, until it has approximately doubled in volume (1st rising).
  4. Round off the risen dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes. The photo shows the dough after it's been rested.
  5. Dust a banneton (round bread pan) with about 1/2 tablespoon of joshinko or bread flour using a tea strainer.
  6. Deflate the rested dough and round it off neatly so that it has a smooth, taut surface. Place the dough seam side up in the floured banneton, and cover the banneton with plastic wrap.
  7. Leave to rise (2nd rising) at 35°C for 25 to 30 minutes, until it has increased to about 1.5 times its original volume. Preheat the oven, as well as an oven tray and a stainless steel bowl, to 250°C.
  8. Place a sheet of kitchen parchment paper on top of the banneton, and invert the dough.
  9. Slash the top of the loaf with a moistened knife about 5 mm deep.
  10. Take the bowl out, and put the baking sheet and dough in the oven on the oven tray. Invert the bowl over the dough.
  11. Lower the temperature to 210°C and bake for 20 to 25 minutes. Take the bowl off after about 7 minutes. If it looks like it's browning too fast, cover with a sheet of aluminum foil.
  12. When it has finished baking, cool it down on a rack, then store in a plastic bag to prevent it from drying out.
  13. It looks like this when cut. It's packed with sesame seeds and is delicious.
  14. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked even when the bread rose.
  15. Ready to serve and ENJOY!

A collection of the best recipes from the Cookpad Japan community, translated into English! The seeds and cornmeal will soak up a good deal of the water. And now, for the main event, this recipe is adapted from Peter Reinhart's The Bread Baker's Apprentice: "Rustic" Pain de Campagne: Pain de Campagne. Our newest off-white levain, designed as table bread for restaurant service. (Welcome back, Pastis!) This bread is moist and open, and it's a great keeper. Dark and chewy with whole Kalamata olives.

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