RecipeMuncher

This week for the Bread Baker’s Apprentice challenge, I made Pain de Campagne. A rustic bread, similar to a baguette but made more hearty with the addition of some whole grain flour. A paté fermentée is made the night before, then blended with the flours, yeast, salt and water to make the dough. It rises for two hours and then is shaped into three interesting shapes of your choosing, rises for another hour and is baked at a high heat. For shaping, I chose the Epi - the wheat stalk - tha (...)