Pain de Campagne Recipe | High Hydration Masterclass

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Get ready for a bread-making masterclass like no other! 🍞💦 In this video, I take you on a journey through the art of handling high-hydration dough while creating a mouthwatering pain de campagne. Discover the secrets to working with wet dough, achieving that sought-after airy crumb, and creating a crust that's golden and crisp.
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#paindecampagne #sourdoughbread #masterclass

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Опубликовано:

9 июн 2023

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Комментарии : 100

@Foodgeek Год назад

The Ridge Wallet sponsored this video. Check out their cool gear at ridge.com/foodgeek

@davidpearson8043 Год назад

Thank you for your response. I enjoyed the video and I’m going to give it a try!

@danielleinman8669 Год назад

Campagne. I just want to thank you for all you do. I've just recently begun making sourdough bread after being gifted starter from a friend. I stumbled upon one of your videos and was hooked. I learned more in an hour's worth of your instruction and experiments than I have in years of reading and failing. Thank you so much for sharing your knowledge and experience with all of us!

@eleanorzapanta5139 10 месяцев назад

Me too!

@the_0ther_0ne_59 Год назад

During the pandemic, I have learned from you to bake the sourdough bread. I used whole grain wheat mixed with ray flower. Absolutely delicious! Now I am busy with my job again. Thank you so much!

@jegsthewegs Год назад

I learned whilst living in France and made a splendid sourdough starter which is still going 32 years later, with the youngest child of the family I worked for in the beautiful countryside around Chartres. Amandine, who lives in Paris, it's very proud of the starter we made when she was 4yrs old. I don't use enough bread to make it worth while making another.

@gotransit07 Год назад

Thanks man, always appreciate your attention to detail. Helps me get good results too !

@636436324 Год назад

It took many failed attempts at making sourdough bread to realize that the flour i was using was not good enough for even 80% hydration. I even thought something was wrong with my starter so i lowered its hydration to 50% to promote more yeast growth and less bacteria. For anyone that is starting you have to test your flours strength before trying any sourdough recipe!

@charlesbruggmann7909 Год назад

“Even 80%”? Why? I typically hydrate to 70-75% using local flours without extra gluten. 12% protein? I have no interest in huge alveoli as I don’t post on instagram and all I care about is taste.

@636436324 Год назад

@@charlesbruggmann7909 most recipes and guides that i read said 80%. that is why im saying that the flours stregth was my biggest problem

@charlesbruggmann7909 Год назад

@@636436324 make life easy for yourself, try 75% (or even 70%) 😎😎😎

@636436324 Год назад

@@charlesbruggmann7909 of course, as i mentioned above its just a big tip for beginners. Test your flours strength. I wish someone told me that when i was starting.

@audax333 Год назад

Just as a suggestion: I use rye starter with 30% inoculation and french T80 flour at 80% hydration for my pain de campagne. Its a pretty slack dough, a bit challenging to handle and I dont shape the loaves very tightly. The result is a rustic, fluffy bread with a very distinct rye flavor.

@brianskudney8448 Год назад

This is my go to sourdough bread and what I first learned to bake. Love it.

@lizoro4413 Год назад

Yum, that bread looks delicious

@rahaminprettomalca379 11 месяцев назад

Dear Master, masterclass like no other! is true. Amazing! Thank you very much.

@katherinemaas6712 Год назад

Campagne -- will have to try this. I have been making sour dough as per your recipe since 2020, but have not yet tried a high hydration loaf. I think it is time i did!

@Foodgeek Год назад

I hope you get great results ˂3

@pricilalee Год назад

Campagne! Thanks to your tips I became a fan of baking high hydration sourdough breads! The las one was 87.7 % whole wheat flour 25%, whole rye 25% and SBF 50%. 20% inoculation and 200gr of seeds + nuts. I’ve got 10cm oven spring and a beautiful ear! I ‘m looking forward for your next video! Congrats for all the experiments, those are always very helpful!

@Foodgeek Год назад

Thank you ˂3

@carolecantaldi5963 Год назад

Wow looks yummy! Going to try it tomorrow for sure. My daisy (cause she's made with flour (flower) and water lol is bubbling and brewing now. Thanks Sune!!! ❤❤❤

@ferluiz69 9 месяцев назад

Pain de Campagne - it looks like a portuguese bread called Pão Alentejano. Have you heard about it ? In my country it is very difficult to find good flour. But next week, I will get some caputo oro and try it. Thanks for all your tips. It took my bread making to a really higher level.

@terekicsaba 11 месяцев назад

Campagne | Sune, tak for opskriften. Jeg har lavet brødet baseret på dine instruktioner, og det blev en succes. Jeg tror ikke, jeg vil lave sådan et højt hydreret brød regelmæssigt, da det var ret stressende for mig.

@Foodgeek 11 месяцев назад

Alt er svært i starten og så bliver det nemmere når man får erfaring :)

@charlesbruggmann7909 Год назад

Pain de campagne (also pain paysan or Bauernbrot) was made popular after WW2 by the baking industry. Originally, the presence of rye in bread was seen as a (very) bad thing, especially when using imported wheat from NE Europe.

@mattmallecoccio8378 Год назад

Sune, would you believe that starting my breads off at 425°F and then lowering the temp to 350°F resulted in crazy oven spring? I couldn't believe it when I saw it.

@odedrim Год назад

Campagne! :) Hi Sune, and thank you so much for your videos - as many others, I have been following them (religiously) since 2020 to learn and improve my skills. Love your experimental approach to demystifying the parameters that go into sourdough! I wonder if you could try experimenting with different methods of making gluten-free sourdough, for the sake of our friends and family (and possibly ourselves, in my case) that suffer from coeliac disease?

@Foodgeek Год назад

I'd love to, but honestly it's a whole other ballgame than regular bread. And since I live in Denmark I am not even able to try out the different commercial gluten free mixes that's available.

@odedrim Год назад

@@Foodgeek Fair enough :)

@tamlee4030 Год назад

@@FoodgeekI'm in Australia and had similar trouble but managed to source some different flours from Amazon and other online shops. The best gf breads are when you make your own mix of flours , starches and binders rather than ready made ones. It's been a huge learning curve and can actually be quite nice tasting.

@vance7354 Год назад

Hi Sune, I would love to see an Expirement where you add varying and increasing levels of Starter to hydrate your flour and less water(the water coming from the starter), I keep my starter very Liquidy, Think slighly thin pancake batter. I would love to see what 20%, 50%,70% and 100% starter to supply the liquid does to the finished bread. Just an Idea whole love to see a video on it. See Free Content Idea! lol

@dirtyunclehubert Год назад

i recently found out about PAN DE CRISTAL and i was thinking: hey, did sune ever do somehting on high / superhydration?

@dwergmaster Год назад

According to the subtitles you made a "Panda companion"

@Foodgeek Год назад

🤣🤣

@user-pp9fp7bx4k Год назад

The Caputo Manitoba is very high protein. I don't think many of us are using similar so therefore 90% hydration is too high. I started @ 80% using Central Milling High Mountain flour which is 13.5 protein and did pretty well except the scoring wasn't great because the dough was still a bit loose and wet. Very tasty.

@kdross6328 Год назад

Campagne! Trying this today… sticking strictly with your process - even bought the Cambro container. When you “bulk warm” using a proofer, do you use the proofer from the time you mix onward? I use a Brod & Taylor proofer at 85F.

@FaTaLxNoodlesx Год назад

Can you specify whats bulking at "cold" and "room" temp?

@Foodgeek Год назад

Room is about 21C/70F. Cold is below that. It's not an exact science :)

@hearthstoneplayerzeiti3191 Год назад

Campagne ,Hi i just made it and my flour wasn’t strong enough,did 6 stretch and folds and 4 coil fold but couldn’t get it strong enough. Got your flour today so will try again. Do you know what the ph is of the dough at the end of bulk ferment

@konshak78 10 месяцев назад

All the music in your videos is great - can you share the artist(s) of the gypsy jazz tunes in this video?

@TJ-tb3xm Год назад

Campagne: 1) I have never attempted a high hydration dough. Too new to baking. lol. Do you use the Forneau at all? Been looking at getting one but you seem to prefer the Challenger?

@vance7354 11 месяцев назад

I have a couple questions, I am hoping you can answer. I just started doing sourdough a couple weeks ago and Im curious on Bulk Fermentation, I normally do this over night in the oven(with it turned off of course) But I have also heard of people doing it in the fridge overnight. What exactly is the difference? I come from a Brewing background,so I am fairly fimilar with fermentation and how its done, at least for beer, wine, and mead . In Brewing, you only ferment cold when you want an ultra clean ferment with little flavor added by the yeast, so logically I would think that sourdough bulk fermented in the fridge would be less flavorful than fermented at room temp? Also, how do I adjust the cook time for a sourdough with A fair amount of Oil added to it? Thanks in Advance.

@AlexHamilton 9 месяцев назад

Hey Sune. What's the blue tele with the bigsby in your bread videos?

@Foodgeek 9 месяцев назад

It's a Fender Custom Shop ❤️

@adamdavis40208 Год назад

This is because I complained about ads via email ;) (but seriously I've learned a lot and this is the least I can do)

@ChristyTheBaker Год назад

Hey, I have a question. I didn’t know where else to ask you questions. I saw on Instagram a baker who would bake their loaf for eight minutes and then re-score it. I’m nervous to try this, but I have had trouble with my scoring and wonder if this would help.

@hearthstoneplayerzeiti3191 Год назад

Campaign Is the rye whole with husks or sifted. Great vids

@Foodgeek Год назад

Not sifted :)

@zeitiz1832 Год назад

@@Foodgeek thank you. Then i mill it and use it straight from the mill

@melaniechristoupilates Год назад

Campagne: if my sourdough starter is 100% rye, would you recommend i keep the flour mix as in this recipe? Or would you then go all white flour instead?

@Foodgeek Год назад

Nah, just keep it them same. It may get a bit more sour, but that's just good, right? :)

@marinac2021 10 месяцев назад

Campagne - hi Sune!!! Absolutely adore your recipes!! ❤ And have experience with high hydration dough. My sourdough is almost perfect! Why almost? The crust goes soft after about an hour or so. If you buy from a bakery, the crust is crunchy for days! What am I doing wrong, pls? I use the Challenger bread pan, 20mins lid on, 10 mins lid off. On hottest temp my oven goes to. Pls help ❤

@Foodgeek 10 месяцев назад

30 minutes is not a lot of time. I'd add more time outside of the Challenger. I will usually make 25 in the pot, 25 outside. I like my bread pretty dark, though :)

@marinac2021 10 месяцев назад

@@Foodgeek THANK YOU Sune!! Will give it a try this week! Thank you so much. Wow! What a super quick reply! Thank you. ❤️

@636436324 Год назад

I have a problem with your website. the window for cookies can not be closed "Privacy & Transparency" i tried accepting recommended cookies and also changing the settings and the windows stays open so i cant access the page. can you please check it? the bread calculator is a great tool and i want to use it again.

@imeldaoutten4942 Год назад

Hello from México. I really enjoy your videos and I'd learn a lot from it. Thanks. Buuuut, I have a question ( or request?) Since I'm a person ho has reumatoide arthritis is almost impossible for me to use dutch oven to bake my bread, it is possible to have the same quality of bread baking in terracotta? ( And how) Do you have some other suggestion? Thanks in advance, you rock!!

@TooBuffed Год назад

Since the purpose of the Dutch oven to retain moisture, allowing a slower formation of the crust, thus, letting the dough to rise further, any similar enclosed vesel, like terracotta, should achieve similar purpose.

@Foodgeek Год назад

I'd put the bread on a baking sheet with baking paper on it and cover it with a pyrex dish lid or roaster lid :)

@PhilKoenigBrooklyn Год назад

Perhaps I misunderstood but you You left out the Whole wheat in the re4cipe at the the top of the page but included it in down the page. I will make it with both and bring the hydration up tp 90% as I make something very similar at about 80%

@Foodgeek Год назад

It is a mistake. I fixed it. I go through iterations when I make a recipe, and I had forgotten to update that table 😊

@PhilKoenigBrooklyn Год назад

I thought I was reading one of my mistakes 😆

@hu_b Год назад

@@Foodgeek Sune, Curious why the starter isn't included in the hydration calculation. Seems like it should be so the hydration percentage would be comparable to other recipes with different proportions of starter/levain.

@Foodgeek Год назад

The flour and water in the starter is included in the the hydration 😊

@hu_b Год назад

@@Foodgeek Now that you mention it, yes it is! Should have double-checked my math hehe.

@suebattersby5452 Год назад

Campagne. I haven't tried 90% but have done 80%. Will try this tomorrow. The printed recipe has large blank gaps in it. I had to copy and paste it into Word.

@Foodgeek Год назад

Good luck ˂3

@jvallas Год назад

Well, I (once) made pain de crystal, so bring on the 90%!

@Foodgeek Год назад

How did that turn out?

@jvallas Год назад

@@FoodgeekIt was really nice. Not easy, but a fun challenge. This one of yours has a terrific crumb!

@jamesepace Год назад

I feel like I’ve done something wrong. This is by far the soupiest dough I’ve ever dealt with. You’d barely call what I did “shaping” since there was very little surface structure. We’ll see how it bakes tomorrow!

@adamdavis40208 Год назад

it sounds like you've got too low protein in your flour. This takes some special stuff

@jamesepace Год назад

Not my prettiest loaf, but it still tastes good!

@jarilyden Год назад

Campagne! Let the room temperature dough rise 25% but cooler ones up to 100%. Why? Is it due to the warmer dough rising still in the fridge? We - The Darling Wife and myself - do not enjoy the large alveoli bread but today she said that it looks very fluffy and soft; meaning that I should try this. So today's video will be on my Watch later- list until Monday at least.

@SandiHooper Год назад

Yes, that’s exactly why.

@luke9822 Год назад

That is why, but I believe he said high temp proofing box to rise at 25%, room temp at 50%, and bulking cold up to 100%. This is also specific to his large inoculation. If you were going with a smaller inoculation (say, 4%) you might let things rise more in room temp (up to 100%).

@jarilyden Год назад

🤔How on earth does the amount of starter affect the need to increase volume of the rise of the dough? The less starter the longer the time needed to rise. 😸

@Foodgeek Год назад

It's 25% if warm, 50% if room temperature and 100% if colder. The warmer the dough is during bulk, the longer it will take to lower the temperature to the point where fermentation stops, so this is why it's done this way :)

@jarilyden Год назад

I just learned that using a 40° C greenhouse as a proofer is a very bad idea. But the bread still tastes excellent.

@hearthstoneplayerzeiti3191 Год назад

It looks like my monatoba wheat 13% isn’t strong enough, after the 3 stretch and fold still very slack and lose, will add 4 and see

@mattmallecoccio8378 Год назад

Campagne - Do you have a commercial yeast version of this recipe? I don't use sourdough anymore because I kill starters like kids kill goldfish. Accidentally. I would love to try this with commercial yeast

@SandiHooper Год назад

4 grams

@Foodgeek Год назад

Convert the starter to half flour and half yeast. I'd probably do an autolyse before adding the yeast. A sachet of instant yeast should do it 😊

@mattmallecoccio8378 Год назад

@@SandiHooper thank you! That helps tremendously

@davidmurphy7847 Год назад

Compagne, where do I get 14% flour in the USA?

@charlesbruggmann7909 Год назад

‘Manitoba’ flours usually come from N America.

@Foodgeek Год назад

My point was not to specifically get 14% protein, but get a strong flour with lots of gluten. The problem is that you don't know the composition of proteins :)

@charlesbruggmann7909 Год назад

@@Foodgeek or if you buy your flour directly from a bio/organic farmer, you don’t even know how much protein - I don’t think he really knows either - but the bread tastes yummy yummy yummy 😋😋😋😋😋

@Cygnus_2112 Год назад

King Arthur Flour Sir Lancelot is 14% & available in US

@davidpearson8043 Год назад

Campgne- simply hydration question. If you made this same recipe at 70%, how would you expect the results to differ?

@timtyndall4025 Год назад

Generally, I’ve found that lower hydration results in a tighter crumb. Less large pockets of air. The loaf is usually firmer and chewier, too.

@Foodgeek Год назад

While it is possible to get open crumb with lower hydration, it's much harder. Otherwise it would be fine :)

@nnkk7742 Год назад

That poor oven rack. Can barely take the weight. T_T

@Foodgeek Год назад

😂 Things you can say to about your dutch oven, but not your wife

@novardis31 Год назад

Please add subtitles in Ukrainian.

@chuckymcdeel9869 9 месяцев назад

Sune I typically like to make one huge loaf of SD bread. A Boule. Is there anything different I need to do in that respect, other than the obvious? Thanks.