How to make
Work with a mixer; Oven - 390°F (200°C); Flat tray with baking paper.
The sourdough products are mixed, until a ball of dough is obtained. The dough is more dry. Leave it for half an hour at room temperature, then refrigerate it for 6 to 12 hours.
Knead the sourdough and all of the products for the main dough in the bowl of the mixer. Mix, until it separates from the walls of the mixer bowl. Take it out, transfer it into a lightly greased bowl and leave it to rise for about 1 hour.
Knead again, as it is inside the bowl and leave it to rise for another 20 minutes. After these minutes, knead again and leave to rise for another 20 minutes, this is done a total of three times. This introduces more air into the dough.
The finished dough is divided into two parts and the bread is shaped by hand, into the desired shape. Leave in the baking tray with parchment paper and leave it to rise for another 20 minutes.
The finished dough is sprinkled with flour through a sieve, cut into pieces with a sharp knife and placed in the oven at 430°F (220°C). After the first 10 minutes, reduce the heat to390°F (200°C) and bake for about 30-40 minutes or until the bread becomes light when lifted from the tray.
The French Bread (Pain de Campagne) is ready.
Note: This type of bread is made entirely in a mixer. The good thing about it is that it is made of two types of flour, which contribute to a better texture, softness and crispiness or the dough. Why its name is Pain de Campagne - Champagne Bread, I do not know, probably because its color is exactly like the color of champagne.
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