Recipe of Ultimate Pain de Campagne With Lots of Walnuts

Pain de Campagne With Lots of Walnuts.

Hi, I am Shirley. Today, I will show you a way to make pain de campagne with lots of walnuts recipe. Never miss today's recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I'm gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.

Pain de Campagne With Lots of Walnuts Recipe

Pain de Campagne With Lots of Walnuts is one of the most popular of recent trending meals in the world. It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. They're nice and they look wonderful. Pain de Campagne With Lots of Walnuts is something that I've loved my entire life.

Pain de Campagne With Lots of Walnuts is one of the most popular of current trending foods in the world. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. They are fine and they look fantastic. Pain de Campagne With Lots of Walnuts is something that I've loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have pain de campagne with lots of walnuts using 7 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Pain de Campagne With Lots of Walnuts:

1. Take 300 grams of ☆ French bread flour (Lys d'or brand).
2. Get 150 grams of each ...OR Bread flour and cake flour.
3. Get 5 grams of ☆Salt.
4. Get 3 grams of Dry yeast.
5. Make ready 195 ml of Water.
6. Prepare 90 grams of Walnuts.
7. Get 1 of Bread rising packet (paneton).

Instructions to make Pain de Campagne With Lots of Walnuts:

1. Roast the walnuts for about 5 minutes in a 160°C oven. Leave to cool, and crush lightly..
2. Put the ☆ ingredients in a bread machine. When the flours have blended, add the dry yeast, and then add the water little by little while observing the dough..
3. After about 2 minutes, add the crushed walnuts. Take the dough out after another 3 minutes or so..
4. Round off the dough, put into a bowl, cover with plastic wrap, and commence the 1st rising! If your oven has a 'bread rising' setting, let the dough rise at 35 to 40°C.).
5. If you don't have a bread machine: Put the ☆ ingredients in a bowl and mix quickly. Add the dry yeast, and add the water little by little while observing the dough..
6. When the dough comes together, add the walnuts and knead into the dough. When they're evenly incorporated, round off the dough..
7. Put the dough in a clean bowl, cover with plastic wrap and leave to rise until it has doubled in volume! The photo shows the dough after it has risen..
8. Dust a banneton (bread rising pan) with Lys d'Or or bread flour (not listed) evenly using a tea strainer..
9. Take the risen dough out, deflate by pressing on it with your palms, round it off again, and let it rest for 20 minutes covered with a bowl to prevent it from drying out..
10. Press down on the dough with your palms to deflate, and round it off again so that it has a taut, smooth surface. Put the dough in the banneton with the seam side up, cover with plastic wrap and leave until it has risen to twice its original volume (2nd rising)!.
11. When it has finished rising, put an oven tray and a bowl that's big enough to cover the dough in the oven, and start preheating to 250°C.
12. When the dough has finished rising, take the plastic wrap off, invert a baking sheet on top of the banneton, turn it over carefully and transfer the dough..
13. Wet a fruit knife and slash the top of the loaf. Place the dough on the preheated oven tray, cover with a bowl and bake at 210°C for 7 minutes..
14. Take the bowl off and bake for another 11 to 13 minutes to finish. Cool the bread on a cooling rack and then store in a plastic bag..
15. Variation: I added 1 to 2 tablespoons of maple syrup to the dough - delicious. Add the maple syrup at step 2, when you add the water!.
16. I used an oval shaped banneton for this version, and slashed the dough in the middle once, and diagonally to the left and right several times. I had a leaf shape in mind..

So that's going to wrap it up for this special dish pain de campagne with lots of walnuts recipe. Thanks so much for your time. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

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