[ How to make pain de campagne ] How to make the hand made Campagne Mix the water 1 and semi dry yeast red in the bowl with the spatula. Measure the bread flour in the bowl. Measure the rye flour in the bowl. (Bob’s redmill rye flour) Measure the organic whole wheat flour in the bowl. And mix it until we can’t see the flour left with a spatula. Mix the dough left on the spatula in the bowl and knead it for 2~3 minutes. When we knead it, adjust the amount of extra water to make it not dry. I added more extra water because the dough was thick. It looks hard to knead the dough with extra water, but if we keep doing so, it absorbs the water. If we can make it round, cover the bowl with the lid or wrap. Leave it in the warm room temperature for around 30 minutes to ferment. [30 minutes later] If it’s done, add the salt and water 2 in the dough. Knead it until it is mixed well for around 2~3 minutes. You might feel the salt at first, but the dough gets softer. After making it round, cover the lid or wrap. And leave it in the warm room temperature for around 30 minutes. [30 minutes later] Sprinkle the dusting powder (bread flour) on the working table. Let’s take the dough out of the bowl using a scrapper. Put the soft side of the dough facing the working table and tap slightly. Fold 1/3 of the dough and push softly. Do the same thing on the opposite as well. Keep folding it several times. We should fold it until the dough becomes firm and elastic. (The number of folding it depends on the condition of the dough) Leave it for around 30 minutes covering with the bowl. [30 minutes later] Then, sprinkle the dusting powder (bread flour) on the working table and sheet it by tapping the dough slightly. Extend the dough and divide it into 3 parts, 296g each. Fold it again and make it round. Cover it with the bakery box or vinyl for around 15 minutes to ferment it. [ Shaping a Round Loaf ] Fold it again and make it round. At last, fold the dough and poke it with the fingers. Let’s do the last fermentation for 60 minutes covering it with the bakery box or a big container. [Final Shape proofing basket] Sprinkle the bread flour a lot in the proofing Basket. Fold it and make it round. To make it oval shape, we can just extend it first. We keep folding it and extending it long. At last, fold it a little bit and poke it with fingers. Put the dough in the basket and make the dough seams facing up. And then, push it slightly. Ferment it again for 60 minutes and cover it with the plastic dough boxes or plastic dough containers to keep it moist. Sprinkle the dusting flour(bread flour) on the dough and separate it from the basket. Make a cut score on the dough. (Through the cut score, the vapor can be out, so while baking, the dough expands evenly. Spray the water on the dough. We sprinkle the dusting flour(bread flour) to the round dough after fermentation. Make a cut score on the dough. Spray the water on the dough. Pre heat the oven in 250°c for 40 minutes. Turn the steam on, turn off the oven and bake the dough for 10 minutes. Lower the temperature to 200~220°c and bake more for 15~20 minutes. I put the rock on the teflon sheet to fix it. I knocked the bottom side of bread, and it sounds like knocking the door. I sprayed the water to the rock that I heated while pre heating the oven, so it also works as a steamer. Don’t forget to keep the oven temperature stable! It is just a rock we can find everywhere. You can pick some rocks near the river. If we erect the hard bread when we cut it, it is much easier. We can cut it easier on the next day! It tastes good when we just eat it or make it sandwiches. The skin is crispy and the inside is soft. Let’s finish this video with the sound of breaking the campagne!! thank you!