خبز ريفي (عجينة حامضة فرنسية)

ميزة جديدة: يسعدنا أن نقدم لكم حاسبة التغذية لدينا! يرجى التعامل مع هذه القيم على أنها تقديرية، حيث يتم حسابها تلقائيًا. للاحتياجات الغذائية المحددة، يوصى دائمًا باستشارة أخصائي.

• 0.5 cup/ 113 g خميرة عجين حامض نشطة
• 3 cups/ 360 g دقيق الخبز
• 1 cup/ 120 g دقيق القمح الكامل
• 1.8 cups/ 420 ml, lukewarm ماء
• 2 tsp/ 12 g ملح

What is pain de campagne?

French country bread - a large sourdough-leavened loaf with an open crumb and a dark, blistered crust. This recipe makes one large boule.

Do I need a sourdough starter?

Yes. The loaf is leavened entirely by an active starter, meaning one that has been fed recently and is lively rather than sluggish. There is no commercial yeast in the recipe.

How long does it take from start to finish?

About 12 hours 45 minutes, most of it unattended. That includes the autolyse, 2 to 3 hours of stretch and folds, and a cold fermentation in the fridge of at least 8 hours and up to 24.

What is the autolyse for?

It is a 30 to 60 minute rest after mixing that lets the flour fully hydrate and gluten begin forming on its own, before any kneading. It makes the dough easier to work and improves the final crumb.

Do I need a Dutch oven?

It is what produces the crust. Preheat it with its lid at 500°F (260°C) for 45 minutes to an hour, then bake the loaf covered so the trapped steam can do its work, before finishing uncovered.

Why the long cold fermentation?

The 8 to 24 hours in the refrigerator is where the deep, tangy flavour develops. It also firms the dough, which makes scoring and transferring it much easier.

Do I need a banneton?

No - it is listed as optional. A bowl lined with a well-floured cloth shapes the loaf just as well.