SC - Pain de Campagne - Honfleur

[Decker, Terry D.]

This recipe for Honfleur Country Bread produced a lighter loaf than I
expected.  It has a medium density with excellent aeration.

I would recommend leaving the starter for about twelve hours.  Four
hours isn't enough to bring out the full flavor of the bread.

If the odor of fermentation causes you distress, you may wish to avoid
this recipe.  It gets very pungent during the second rise.

Bear

                       Pain de Campagne - Honfleur

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1      tablespoon    honey
   1      cup           warm water (105 - 110 F)
   1      teaspoon      dry yeast
   1      cup           all-purpose flour
   1      cup           whole wheat flour
					
                        all of the starter
   2      cups          warm water (105 - 110 F)
   1      tablespoon    salt
   2      cups          whole wheat flour
   3      cups          all purpose flour

Starter:
Dissolve the honey in the warm water and add the yeast.  Stir to
dissolve, then let rest for about 15 minutes while the yeast becomes
active and the mixture looks creamy.
Add 1/2 cup each, whole wheat and all purpose flour.  Stir to form a
thick batter.
Add the rest of the flours and mix until the dough can be worked by
hand.
Knead on a floured surface for about 3 minutes.  Add additional flour if
the dough is slack or sticky.
Place dough in a bowl and cover with plastic wrap.
Leave at room temperature for 4 to 24 hours.  

Dough:
Place the starter in a large bowl.
Pour two cups of warm water over the starter.
Stir with a wooden spoon or rubber scrapper to break the dough apart.
Add the salt.
Taking 2 cups each of the all purpose and whole wheat flours, add equal
parts of each, 1/2 cup at a time.
If the dough is sticky, add more all purpose flour.
On a floured surface, knead the dough for 8 to 10 minutes with a strong
push, turn, fold motion.  To be very French, every 2 or 3 minutes, slam
the dough onto the work surface 3 or 4 times and resume kneading.
Place dough in a clean, greased bowl.  Cover tightly with plastic wrap
and allow to rise until double in volume, about 3 hours.
Punch down dough.  Turn out of a floured surface.  Divide into four
equal parts.
Hand shape dough into tight balls.  Place on a greased baking sheet.
Press top lightly to flatten.
Cover the loaves with wax paper and allow to rise until triple the
original size, about 2 1/2 hours.
In a preheated oven, bake for 40 minutes at 425 degrees F.



                  


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