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Rustic bread (Pain de campagne)

Rustic bread (Pain de campagne), Prescriptions, Any category, Any kitchen, Pastries and desserts, French cuisine, Bread

Ingredients portion 12

Wheat flour 700 g

Rye flour 150 g

Salt to taste

Water 575 ml

Fresh yeast 10 g

Cooking instructions 4 hours

1 Mix 200 g wheat flour, 50 g rye flour, 5 g fresh yeast, salt and 175 ml water for the starter. Stir and leave to rise for 4 to 6 hours.

2 Add 5 g yeast, 500 g wheat flour, 100 g rye flour, salt and 400 ml water to the starter. Knead the dough, form a ball and leave in a bowl dusted with flour, cover and leave for 1 hour.

3 Place the dough on the surface, knead, shape into a ball and cover and leave for another 1 hour.

4 Repeat this action and leave it for another 30 minutes.

5 On a floured surface, divide the dough into 2 portions, shape into balls and leave for another 1.3 hours under a cloth.

Baked cinnamon apples in white wine

6 Place the loaves, seam side down, on the lined baking tray with flour and make a circular cut in each one with a sharp knife.

7 Preheat the oven to 250 degrees.

8 Spray the walls of the oven with cooking spray, place the loaves and bake for 5 minutes.

9 Reduce the temperature to 220 degrees and bake for another 25 to 30 minutes.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .