Like every year, for the forth time now, Zorra is hosting the World Bread Day and kindly collecting bread recipes from all around the world. Last year I was publishing one of my very first try making bread, an Italian one, the Ciabata. Nowadays, after more than one year blogging, I have tried a lot more bread recipes, sometimes with success, sometimes without...
This year I tried a very simple recipe from a small book called "Pain" and published by the French Editor Hachette, "Pain de campagne" could literally be translated as "Country Bread". Until I put the bread in the oven, everything goes well (as the next pictures will show), even if I don't use any mechanical kneader. But the last step usually makes everything fail.
I would expect that the bread continue raising a little in the hot oven, at least until scratches appears on the surface, but it never works for me. Maybe my oven isn't as good as it should be to make good bread - it is one without circulating air but a simple thermal resistor on the top?. Therefore I'm wondering what kind of trick I could use to make nice bread in this old oven... can someone give me some hints?
Pain de campagne:
Prepare time: 30 minutes.
First raising: about 2 hours.
Second raising: about 45 minutes.
Backing: 40-45 minutes.
- 500g flour (T55)
- 25g fresh yeast
- 35cl lukewarm water
- 1 TBS olive oil
- 1 TS salt
Wait until the bread has cooled down before eating it...