Super Simple Pain de Campagne

1. 1

   Knead in your bread maker for 7 to 8 minutes.

2. 2

   Allow the dough to rise to twice its size at 30 C (1st rising).

3. 3

   Deflate the dough lightly, round it off again, and let it rest for 30 minutes.

4. 4

   Round off the dough into a ball with a smooth surface again, and place it in a floured banetton (ridged bread-rising mold) with the seam side up.

5. 5

   Allow to rise again (2nd rising) for 15 - 20 minutes at 36C.

6. 6

   Transfer the dough to a sheet of kitchen parchment paper, and slash the top in a crisscross pattern.

7. 7

   Preheat the oven along with a stainless steel bowl and the baking sheet to 250C.

8. 8

   Place the kitchen parchment paper with the dough on the heated baking sheet, and invert the heated bowl over the dough.

9. 9

   Lower the heat to 210C and bake for 25 minutes.

10. 10

    Remove the bowl 10 minutes after the start of baking.

11. 11

    And it's complete.

* Per serving · 4 servings · Values may vary.

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