The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Forkish EIB pain de Campagne

The Roadside Pie King's picture
The Roadside Pi...

Forkish EIB pain de Campagne

The second time around. Much better than the last time. 

Hands-on laboratory practice exercise 03/14 - 03/16

Area of improvement

No unsightly burnt crust

Oven spring

Area needs improvement

Scoring 80% hydration dough is a challenge even straight out of the refrigerator

Country Bread EIB Style (Forkish) AKA

Pain de Champagne 

KA Bread flour

Hayden Einkorn Whole grain Wheat 

Hayden Gazal Whole grain Rye

Hayden Purple Barley

Hydration 80%

Prefermented flour 20%

Salt 2.2%

 

Yield:

Total dough 1800g

Three at 600g

 

Comments

tpassin's picture
tpassin

Getting there, I'd say.  Especially for 80% hydration, and with the whole grains.  Could I persuade you to bake to a darker shade?  Maybe you'll turn out to like it...

TomP

JonJ's picture
JonJ

I like the golden light look, especially after the previous dark loaves it is nice to enjoy the variety of flavours! They look delicious.

-Jon

P.S. Campagne ("country") or Champagne ("bubbly")?

The Roadside Pie King's picture
The Roadside Pi...

That would be " country". Smile...