Red Wine Pain de Campagne

1. 1

   Warm up the liquids to about body temperature.

2. 2

   Put all the ingredients including the dry yeast in a bread machine and start the kneading program.

3. 3

   Take the dough out after 6 minutes.

4. 4

   Round off the dough, put it in a bowl, and leave it for the 1st rising Let it rise in a 30C oven for 60 minutes.

5. 5

   When the dough has doubled in volume, and a finger poked into it leaves a hole that doesn't fill in, the dough has risen enough.

6. 6

   Bash the dough lightly with your palms to deflate it, round it off again and place it seam side down.

7. 7

   Cover with plastic wrap and a tightly wrung out moistened kitchen towel, and let it rest for 20 minutes.

8. 8

   While the dough rests, dust the banneton with bread flour using a tea strainer.

9. 9

   After the dough has rested, slap it lightly again to deflate, round it off again and put it in the banneton seam side up.

10. 10

    Time for the 2nd rising Use your oven's bread-rising setting at 30C for 50 minutes When the dough is done proofing, preheat the oven to 240C.

11. 11

    Very gently invert the risen dough in the banneton onto a parchment paper lined baking tray.

12. 12

    Slash the top.

13. 13

    Turn the down the oven temperature from 240C to 220C, and bake the bread for 22 minutes.

14. 14

    Done!

* Per serving · 4 servings · Values may vary.