Easiest Way to Make Speedy Pain de Campagne With Black Sesame Seeds

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pain de campagne with black sesame seeds. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Pain de Campagne With Black Sesame Seeds is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Pain de Campagne With Black Sesame Seeds is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook pain de campagne with black sesame seeds using 10 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Pain de Campagne With Black Sesame Seeds:

1. Prepare 125 grams ◆Bread (strong) flour
2. Prepare 125 grams ◆Cake flour
3. Take 10 grams ◆Sugar
4. Get 3 grams ◆Salt
5. Get 3 grams ◆Dry yeast
6. Take 15 grams ◆Black sesame seeds (or white if you prefer)
7. Make ready 162 grams ◆Lukewarm water (cold water in the summer)
8. Make ready 1 Joshinko or bread flour
9. Make ready 1 Banneton (round bread pan with ridges)
10. Take 1 Stainless steel bowl

Instructions to make Pain de Campagne With Black Sesame Seeds:

1. Combine the bread and cake flours, and sift twice.
2. Put the ◆ ingredients in a bread machine, and start the 'dough-only' program. After 6 to 7 minutes, stop the program, take the dough out into a bowl, and form a rough ball.
3. Cover with plastic wrap and leave to rise using your oven's "bread-rising" setting for 30 to 40 minutes at 35°C, until it has approximately doubled in volume (1st rising).
4. Round off the risen dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes. The photo shows the dough after it's been rested.
5. Dust a banneton (round bread pan) with about 1/2 tablespoon of joshinko or bread flour using a tea strainer.
6. Deflate the rested dough and round it off neatly so that it has a smooth, taut surface. Place the dough seam side up in the floured banneton, and cover the banneton with plastic wrap.
7. Leave to rise (2nd rising) at 35°C for 25 to 30 minutes, until it has increased to about 1.5 times its original volume. Preheat the oven, as well as an oven tray and a stainless steel bowl, to 250°C.
8. Place a sheet of kitchen parchment paper on top of the banneton, and invert the dough.
9. Slash the top of the loaf with a moistened knife about 5 mm deep.
10. Take the bowl out, and put the baking sheet and dough in the oven on the oven tray. Invert the bowl over the dough.
11. Lower the temperature to 210°C and bake for 20 to 25 minutes. Take the bowl off after about 7 minutes. If it looks like it's browning too fast, cover with a sheet of aluminum foil.
12. When it has finished baking, cool it down on a rack, then store in a plastic bag to prevent it from drying out.
13. It looks like this when cut. It's packed with sesame seeds and is delicious.
14. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked even when the bread rose.

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