Pain de Campagne for World Bread Day 2013

Every month I like to bake with Bread Baking Day and every year I like to bake along with World Bread Day. Like Zorra says: ‘The idea of World Bread is to honor our daily bread and be grateful that we have sufficient food. Not all of us are this lucky’.

I looked on the Internet for 'Hungry people in the world in 2013' and I found World Food Programme:

'There are 842 million undernourished people in the world today. That means one in eight people do not get enough food to be healthy and lead an active life. Hunger and malnutrition are in fact the number one risk to health worldwide — greater than AIDS, malaria and tuberculosis combined. The good news is that hunger is entirely solvable. There is enough food in the world to feed everyone and no scientific breakthroughs are needed. Today’s knowledge, tools and policies, combined with political will, can solve the problem.'

When I read this I felt sad. On their website I tested my ‘hunger-IQ’ and a child was given a meal. I was shocked by the results of the test.

We just came back from a trip to the Netherlands. Peter’s brother is very ill and we stayed for a month. I came back with a throat infection and wasn’t feeling well. But, when I saw World Bread Day on my calendar I wanted to join. This gave me one day to pick and bake bread and post about it the next day. I wanted regular bread; just flour, water, salt and yeast.

I love to bake with sourdough. Because I left my sourdough in the refrigerator for a month it looked dead. I decided to make another. I started a new Lievito Madre (sourdough) which I found on Stefanie’s blog Hefe und Mehr. It’s delicious smelling sourdough with raw honey. But, that wasn’t ready so I used dried yeast. The recipe I found is Pain de Campagne from Richard Bertinet.

Specifics
Name                                      Pain de Campagne

Adapted from                          Richard Bertinet
Yields                                      2 loaves
Dough temp.                            24°C
Autolyse                                  0 minutes
Mixing                                     3 slow and 3 medium speed
Fermentation                           90 minutes
Stretch and Fold                      1 time after 60 minutes

Shape                                      batard
Proof at roomtemp.                60 minutes
Bake 230°C                            35 minutes; 10 with steam and 25 without

This is what I used:
Bakers formula                        %        grams
Flour                                       100      850

Water                                      67        575
Salt                                          2          17       

Ferment
unbleached all purpose flour                200

Rye flour                                             50

Yeast, dried active                                5

Salt                                                      5
water                                                 175

Final Dough
Ferment                                              435

Unbleached all purpose flour                500      
Rye flour                                             100

Water                                                  400

Yeast, dried active                                 3

Salt                                                      12                                                       

This is what I did:
The night before I prepared the ferment by mixing all ingredients in a plastic bowl, covering with plastic and leave to ferment in the refrigerator for the night (8 – 12 hours).

The next morning I took the ferment out the refrigerator and gave it time to get back to room temperature.

I added the ingredients to the mixing bowl. I mixed until well combined, about 3 minutes on slow and 3 minutes on second speed.  

Bulk Fermentation: transfer the dough to a slightly oiled containers, cover and leave for 1  hour. 

before fermentation

a full bucket, after one hour

Shaping: I loosely shaped the dough into a boulle, covered with a towel and left for 30 minutes to rest. Then I divided the dough into 2 pieces and shaped them into batards. One I placed upside down in a floured banneton, the other one I placed on a backingmat. I placed both in plastic bags and placed them in the refrigerator. 

one big boulle

two pre-shaped batards

Proofing: I proofed the loaf for 60 minutes. 

Pre heating: I pre heated the oven to 230°C with steam pan.

Preparing and Baking: When the oven is hot enough I boil water and pour it in a glass bottle with a long neck. I pour some boiling water on the hot stones and quickly close the oven door to keep the steam in the oven.
I place the loaves on parchment on a peel and scored with one slash lengthwise. Transfer to the oven and quickly slide the loaves on the baking stone. After some minutes I add some more water to get more steam.

I baked the loaves 10 minutes with steam and quickly removed the parchment paper and the steam pan. I baked the loaf for another 25 minutes. Bake the loaves until dark brown colored.

Cooling: Let the loaves cool completely on a wire rack.

I send this to Zorra’s World Bread Baking Day 2013. Thanks Zorra for organizing yet another great web-event! I can’t wait to see all those submissions from all over the world.