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The ingredients needed to prepare Pain de Campagne With Seeds and Dried Fruit:
- Provide 250 grams ☆Bread (strong) flour made from domestically grown wheat
- Prepare 30 grams ☆Dry seed mix (usually has sesame, pumpkin, poppy, sunflower etc. seeds)
- Use 10 grams ☆Sugar
- Provide 4 grams ☆Natural salt
- Get 100 grams Natural leaven or bread starter
- You need 165 grams or so Milk
- Prepare 25 grams Mixed dried fruits (or dried figs)
- Take 50 to 60 grams Cream cheese (cut into small cubes)
Steps to make Pain de Campagne With Seeds and Dried Fruit:
- Put the ☆ ingredients in a bowl, and mix them up with a whisk.
- Add the starter and cut it in with a pastry scraper. Add the milk gradually until the dough is no longer floury, then knead it well.
- Add the dried fruits (figs) and knead some more.
- When the dough comes together, round it off, cover the bowl with plastic wrap, and start the 1st rising.
- When the dough has increased to 2 to 2 1/2 times its original volume, the 1st rise is done!
- Take the dough out onto a generously floured mat, and spread it out into a rectangle. Put half the cream cheese on one side of the dough…
- …fold the dough in half, and add a bit more than half of the remaining cream cheese on one half…
- …fold in half again, put the rest of the cream cheese in the middle, and wrap the dough around it.
- Place the dough with the seam side facing up in a flour-dusted banetton, cover with plastic wrap and leave for the 2nd rising until the dough has increased to 1.5 to 2 times its original size.
- Take the banetton carefully off the dough, and slash the top. Preheat the oven to 250°C, lower the heat to 230°C and bake for 25 to 28 minutes.
- This one was made with an apple juice and black tea starter.
- This version was made with a wild berry starter, and formed into 2 oval shaped slashed loaves. I use 200 g of domestic bread flour and 50 g of whole wheat flour.
- This version was made with a frozen mango starter, formed into one oval shaped slashed loaf. I need to work on my loaf-forming skills.
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