Pain de Compagne

by Rebecca Bishop

INGREDIENTS:

Pre-ferment

• 20g strong white bread flour

• 40g dark rye flour

• Pinch of active dried yeast

• Pinch of fine salt

• 45g cold water

METHOD:

Bake day

• 320g strong white bread flour

• 40g dark rye flour

• ½ tsp active dried yeast

• 230g warm water

• 5g fine salt

A pre-ferment is a mini version of your main dough, quickly mixed the night before. This added fermentation time boosts the flavour of your dough, giving a delicious tangy taste to your loaf. Freshly milled Rye flour from Maple farm in Kelsale is perfect for this bread. The night before, mix together the pre-ferment ingredients, cover and leave ambient.

The next day weigh the flours into a bowl. In a separate bowl stir the water into the pre-ferment and add the yeast, stir to dissolve then combine with the flour until completely mixed. Cover the dough and leave for 30 minutes.

Signed copies of my book

Two Magpies Bakery are available to buy from www.thenextloaf.co.uk

(2 folds total) then leave it to rise for the remaining hour. Keep your dough in a warm place, around 25°C.

LOAF WEIGHT: 700g

PREP TIME:

5 minutes for pre-ferment.

45 minutes active time.

After resting the dough add the salt then knead for 5 minutes to obtain moderate gluten development – you can check the strength of the dough by performing a ‘window pane’ test where you gently tease the dough apart to create a thin membrane. Place the dough in a covered bowl for 2 hours, stretching and folding it after 30 minutes and again on the hour

4-5 hours proving time.

Bake 35 minutes

When your dough is slightly expanded in size it’s ready for shaping. Pre-shape the dough into a round (boule) and let it rest, covered, for 20 minutes then complete the final shaping as desired. Place the dough into a floured dough basket and prove for 1-2 hours more until it’s jiggly when you gently shake the basket. Pre-heat your oven to 240°C/220°C fan, placing a heavy casserole pan with a lid inside. This is known as a Dutch oven and will make sure your loaf expands fully and forms a good crust. When your oven is ready turn your dough out of the basket (so the bottom is now the top) onto some baking parchment and score the surface of your loaf with a sharp knife or lame. Carefully lift into the Dutch oven, placing the lid on, and bake for 25 minutes before removing the lid for the last 10-15 minutes of the bake. Your loaf is ready when the internal temperature of your loaf is 97°C.