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1
Combine the dry ingredients.
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2
Mix the water with the leaven starter or yeast, add it to the flour, then mix it with a scraper.
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3
Bring the dough together, then wrap it in plastic wrap and let it sit for 20-30 minutes.
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4
Put the dough on a working surface, knead (5-6 minutes), place it in a bowl, then let it rise to double in height (about 1-2 hours in a 23-25C location).
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5
Punch down the dough in the bowl, then fold the dough over with a scraper as shown.
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6
Like this.
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7
Rotate the dough 90 degrees, then repeat by folding the dough while releasing the air.
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8
Shape the dough into a ball, then wrap in plastic wrap, and let it rise until it rises to 2.5-3 times in height (the rising time will vary depending on the temperature, so adjust as necessary).
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9
After it rises, it should look like this.
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10
Dust the banneton (bread-rising mold) evenly with flour.
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11
Dust the working surface and scraper with flour, then lift the dough with the scraper and onto the working surface.
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12
(With the side that was touching the bowl on top), flatten the dough to an equal height round ball about 20 cm in diameter.
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13
Fold the dough in half by bringing the dough up over the top from the side furthest from you.
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14
Brush off any excess flour.
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15
Next, bring the dough up from your right side, fold it down, then brush off any excess flour.
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16
Shape the dough into a ball, then seal the seams (I gently fold it over, then seal it, but feel free to do it as you like).
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17
With the sealed seam on top, place the dough into your banneton, and allow it to rise at room temperature (about 60 minutes at 25-26C).
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18
Preheat the oven to 250C, insert baking trays (if available) in the top and bottom racks and heat (if you don't have a baking tray at the top, pay attention to the oven temperature in Step 18).
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19
Once the dough has risen, place a sheet of parchment paper over the top of the banneton, then turn it over while gently holding the sheet.
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20
Use a knife or razor to slash the top.
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21
Brush the slits with vegetable oil to prevent drying and make the dough expand more easily.
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22
I use olive oil.
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23
Use the steam-bake function, if available.
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24
Otherwise, from a distance, mist the dough 5-6 times with water, then place the dough on the lower baking tray once the oven is ready.
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25
Bake for 5 minutes at 250C, then reduce to 230C and bake for another 5 minutes.
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26
Remove the top baking tray, and bake for 20 minutes at 200-220C for a total baking time of about 30 minutes.
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27
The oven temperature settings are approximate, so adjust to suit your oven.
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28
After baking, place the bread on a rack to cool.
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29
Placing the dough in the oven: I use a large cake server with a handle to slide the dough onto the tray with the parchment paper.
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30
Before, I used a thin cutting board, but when I learned that a friend was using sturdy cardboard, I thought I should simply use what I had on hand.
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31
Be careful not to burn yourself.
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32
I'm using the banneton to illustrate how I slide the bread into the oven using a thin cutting board.
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33
Slide the bread into the oven together with the sheet of parchment paper.
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34
The green board is the cutting board.
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35
(Use a material with a smooth surface to allow the paper to slide off easily.)
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36
I use two baking trays to bake, but you could also place a stainless steel bowl over the bread or whatever method you like (also adjust the oven temperature as required).
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37
This recipe is arranged to make the amount of water easy to remember.
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38
For the water, add 60% or more of the weight of the flour to make the dough easy to knead.
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39
I used 68% water for the pain de campagne shown in the top photo.
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40
Here is a soft loaf made with Lys d'Or flour, quickly prepared in a bread machine.
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41
https://cookpad.com/en/recipes/169390-lys-d-or-soft-french-bread
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42
Here's a recipe for an oval-shaped pain de campagne, which also uses the same Hoshino natural leaven, and is made with bread flour, whole wheat flour, and rye flour.
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43
https://cookpad.com/en/recipes/150705-oval-campagne-loaf-with-hoshino-natural-leaven
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44
Addendum: If using dry yeast, the dough should rise to 2 times the height.
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45
There's no need to punch it down.
