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1
Combine the dry ingredients.
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2
Mix the water and yeast, then pour it into the dry ingredients.
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3
Use a scraper to mix the dough, bring it together, wrap in plastic wrap and let it sit for 20-30 minutes.
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4
Knead for 5-6 minutes on a work surface, roll it into a ball and place it in a bowl.
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5
When it doubles in size, punch it down in the bowl.
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6
Using a bench scraper, pull the dough and fold it over, rotate 90 degrees, then repeat by pulling the dough and folding it over again, then shape into a smooth ball.
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7
Wrap in plastic wrap, then allow it to rise 2.5 - 3 times in height.
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8
(For about 10 hours at a temperature of 23 - 25C).
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9
The rising time will vary depending on the season.
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10
Dust the banneton with either rye or whole wheat flour.
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11
Dust your work surface and bench scraper with flour.
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12
Work the bench scraper around the dough to loosen it, then place the dough on your work surface.
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13
With the underside of the dough that was stuck to the bowl facing up, gently press the dough flat into a 20 cm x 15 cm oval with your hands.
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14
Fold the 1/3 of the flour up into the center, then seal the edge into the dough while gently pressing down on the seam with your hands.
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15
Rotate the dough 180F, repeat the above steps, then gently press down on the seams (do not press firmly).
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16
Fold it in half again.
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17
Pinch together the seams to seal.
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18
With the seam at the top, place the dough in a banneton, cover with a damp but tightly wrung out cloth, then let the dough rise again.
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19
(For about an hour at a temperature of 25C.)
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20
If the dough is too long, and won't fit in the banneton, fold over the end, then seal the seams closed again on the top.
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21
Preheat the oven when the dough rises.
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22
If you have 2 baking trays, preheat both of them together in the oven.
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23
(Use the steam function, if available.)
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24
After the dough finishes rising, place a sheet of parchment paper over the banneton, then flip it over while securing it with your hand.
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25
Carefully lift the banneton, and slash the center of the dough, then drizzle on oil over the cut to prevent it from drying out.
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26
From a distance, mist the dough 5-6 times with water.
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27
Bake for 5 minutes at 250C, then reduce the temperature to 230C and bake for another 5 minutes.
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28
Remove the top baking tray, then bake at 220C for 20 more minutes (for a total of about 30 minutes).
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29
Adjust the baking time to suit your preferred finish.
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30
Try making a round pain de campagne using Lys d'Or Campagne
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31
Here is a soft loaf made with Lys d'Or flour, quickly prepared in a bread machine with lots of yeast:.
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32
I bake my bread in between two baking sheets, but feel free to bake it in your own style.
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33
Adjust the temperature to your preference.
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34
Addendum: When using dry yeast, allow the dough to double in size on the first prove.
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35
Do not punch down the dough.
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36
Steps 6 and onward will be the same as when baking with natural leaven.
