Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pain de campagne with chocolate, cranberries,and yuzu peel. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel. I wanted to make a colorful and festive pain de campagne. I made my yuzu peel using cafe-cafe's recipe.
Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have pain de campagne with chocolate, cranberries,and yuzu peel using 10 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel:
- Take All-purpose flour
- Make ready Sugarless cocoa powder
- Get or (to taste) Cinnamon powder
- Make ready Natural Salt
- Make ready Raw cane sugar
- Make ready Water
- Get bar Dark chocolate
- Take Dried cranberries
- Get to 20 grams Yuzu peel (seeor other citrus peel of your choice
- Get Homemade natural bread starter or leaven
When you think it has risen enough, use your finger to carefully make a very small dent in the dough. If the dent remains, the bread is ready to bake, if the indentation. The method is fabulous in this white, rye, and whole wheat sourdough bread, this sourdough pain de Campagne, or this multi-grain boule. This bread makes the most amazing grilled cheese sandwiches, especially if you add more apple and baby greens to the sandwich (I've also made a grilled cheese sandwich with this bread with baby spinach and red.
Instructions to make Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel:
- Take the starter out of the refrigerator, and bring it to room temperature. Chop up the chocolate and yuzu peel finely, and combine with the cranberries.
- Sift the flours into a bowl, and mix with the salt, sugar, and starter.
- Mix together roughly with a pastry scraper, then add the body-temperature water little by little while kneading.
- When the dough comes together, take it out onto a kneading board and knead until smooth.
- Put on the additions, and knead them in. Alternatively you can put the additions on top of the formed loaf later; whichever works best for you.
- Form a ball with the dough so that none of the additions are on the surface, and leave for the 1st rising.
- Cover the bowl tightly with plastic wrap, and leave in a warm room until it had doubled or tripled in size. Take the dough out of the bowl and punch it down to deflate.
- Round off the dough again, and leave to rest for 20 minutes.
- Spread out the dough again to deflate it, and round it off again with a smooth, taut surface.
- Place the ball of dough gently in a well floured banneton (bread rising bowl) with the seam side facing up, and start the 2nd rise.
- When the dough has increased to 1.5 to 2 times its original volume, take it out of the banneton and slash the top of the loaf.
- Preheat the oven with the baking sheet inside to 250°C. Lower the heat to 220°C, and bake the loaf for about 18 minutes. I used a steam oven.
- Lower the temperature to 210°C, and bake for another 10 minutes to finish. If it looks like it's getting burned on top, cover with a piece of aluminum foil.
- The loaf is baked. I put the additions on the top this time.
- This is how it looks sliced. The red cranberries and the yellow peel contrast beautifully with the brown bread.
Sourdough Pain de Campagne - Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours. The recipe is easy to follow and employs best practices from some of our bread experiments here at Breadtopia. The green dengaku-miso is sweetened white miso with rubbed leaves bud of Japanese pepper which smell frech green. The brown one is sweetened red miso with a little ground Japanese pepper. The yellow one smells very aromatic with a pinch of Yuzu peel.
So that is going to wrap this up for this exceptional food pain de campagne with chocolate, cranberries,and yuzu peel recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
