May 25, 2020 - 11:57am
The great mystère du Campaillou
Hello all!
Like many, many others I'm sure, I've taken up bread-making in a big way since lockdown began here in the UK. I've mostly been making rustic-ish sourdoughs (my prettiest attempt being in my profile picture).
However, there is one particular bread I want to nail. My local bakery does a bread called a Campaillou - a chewy, crusty, slightly nutty loaf with an open, uneven crumb. It's absolutely incredible.
Through a good amount of googling I've found that it's made with Campaillou flour, which seems to be a wheat and rye mix, potentially with some malted barley in. I've found a couple of (vague) recipes, but all with very conflicting techniques and ingredients.
Has anyone made this bread before, or know of a good recipe for it?
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There is no way of knowing which recipe for Campaillou your local bakery is using.
It is doubtful that the bakery would just give you the recipe for asking. However, you could offer to buy the recipe. (a.k.a. a bribe.)
I would do this... I would study the various recipes that you find online. Learn the subtle differences. Then, casually ask questions of the baker that seem harmless, but are strategically crafted to obtain clues about which recipe it is.
If you don't want to buy, bribe, or use subterfuge, then I'd just experiment with the various recipes that you find, and adjust them until one is to your liking.
As you've likely learned with your new hobby, it takes quite a bit of trial and error to perfect a loaf. Everyone's local conditions, equipment, and ingredients are different.
Good luck, buena suerte, bon chance, and buona fortuna.
https://m.youtube.com/watch?v=M2pKjB-quvE
-Brad
Just tried a loaf from the new Heath Street Bakehouse in London. The most delicious bread I’ve eaten for ages (bought). How did you get on with finding a recipe? I’d love to try if you have any tips.
I don’t bake to sell - I just run classes. So to bake this bread in a class I’d need to break the ingredients down into the basics because I can’t ask people to buy expensive specialty flours. Rachael