{"id":66,"date":"2018-08-23T20:29:32","date_gmt":"2018-08-23T20:29:32","guid":{"rendered":"http:\/\/blog.pajh.org\/recipes\/?p=66"},"modified":"2018-08-23T20:29:32","modified_gmt":"2018-08-23T20:29:32","slug":"pain-in-the-campagne","status":"publish","type":"post","link":"https:\/\/blog.pajh.org\/recipes\/2018\/08\/23\/pain-in-the-campagne\/","title":{"rendered":"Pain in the Campagne"},"content":{"rendered":"<p>A great tasting and versatile, classic bread that will leave you wondering what they used to remove bread dough from stoneware before Fairy liquid was invented.<\/p>\n<p>Ingredients:<\/p>\n<p>The Poolish: <strong>(prepare 24hrs in advance of baking)<\/strong><\/p>\n<ul>\n<li>1\/2 tsp yeast (any dried works)<\/li>\n<li>225ml (ish) lukewarm water<\/li>\n<li>200g strong, white bread flour.<\/li>\n<\/ul>\n<p>The remaining dough:<\/p>\n<ul>\n<li>500g strong white bread flour<\/li>\n<li>1tsp yeast<\/li>\n<li>400ml lukewarm water<\/li>\n<li>plain flour for kneading<\/li>\n<\/ul>\n<p>Method:<\/p>\n<ol>\n<li><strong>Prepare the poolish the day before you intend to make the bread<\/strong>. Combine the ingredients in a bowl, allowing for the mixture to double in size. Leave covered overnight.<\/li>\n<li>Weigh out the dry ingredients into a bowl. Add the poolish and mix well.<\/li>\n<li>Scant the water into the mixture to form a very,very wet dough.<\/li>\n<li>Leave the bowl you prepared the poolish in soak forever.<\/li>\n<li>Gently knead the mixture for a minute or two, folding the dough over itself and pressing down firmly.<\/li>\n<li>Leave to prove for at least 2hrs, at most 20hrs.<\/li>\n<li>Split into two equal sized balls of dough, you will need to either have a bowl of water or oil at hand and learn to deal with squelchy dough, or have a bag of flour handy to shape the dough into a roughly round shape. It is very, very sticky! Do as much of the work as possible with a silicon spatula. Transfer to a very well floured baking tray. Leave to prove for 20-30 minutes.<\/li>\n<li>Leave the bowl to soak with the poolish bowl. Or attempt to loosen the glue-like dough mixture with a blow-torch. Or, to save lots of energy, time, and cleaning products just &#8220;accidentally&#8221; drop the bowls and replace them later.<\/li>\n<li>Once the loaves have proved, and doubled in size once more, very gently pick them up and tuck the sides under the main dough to forma ball again. Again, use a barrier between your hands and the dough. It is still deceptively very, very sticky!<\/li>\n<li>Score the tops of the loaves with a sharp knife, then put in a preheated oven at 210*c for 30-40minutes, until golden brown on top. It is a bread that is traditionally served well baked-unlike modern pale offerings from the local supermarket bakery. To achieve this, think two shades darker on the Dulux colour chart than you expect, and you&#8217;re at the right level of well-baked.<\/li>\n<li>Transfer to a wire rack to cool.<\/li>\n<li>Keeps well for several days, preferably stored in a wax wrapper.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A great tasting and versatile, classic bread that will leave you wondering what they used to remove bread dough from stoneware before Fairy liquid was invented. Ingredients: The Poolish: (prepare 24hrs in advance of baking) 1\/2 tsp yeast (any dried works) 225ml (ish) lukewarm water&nbsp;<a class=\"read-more\" href=\"https:\/\/blog.pajh.org\/recipes\/2018\/08\/23\/pain-in-the-campagne\/\">&hellip;<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[5],"tags":[35,34],"class_list":["post-66","post","type-post","status-publish","format-standard","hentry","category-bread","tag-long-prove","tag-poolish"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pain in the Campagne | Recipes<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain in the Campagne | Recipes\" \/>\n<meta property=\"og:description\" content=\"A great tasting and versatile, classic bread that will leave you wondering what they used to remove bread dough from stoneware before Fairy liquid was invented. Ingredients: The Poolish: (prepare 24hrs in advance of baking) 1\/2 tsp yeast (any dried works) 225ml (ish) lukewarm water&nbsp;&hellip;\" \/>\n<meta property=\"og:url\" content=\"http:\/\/blog.pajh.org\/recipes\/2018\/08\/23\/pain-in-the-campagne\/\" \/>\n<meta property=\"og:site_name\" content=\"Recipes\" \/>\n<meta property=\"article:published_time\" content=\"2018-08-23T20:29:32+00:00\" \/>\n<meta name=\"author\" content=\"Carrie-anne\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Carrie-anne\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" 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