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Before you jump to Super Simple Pain de Campagne recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.
We are very mindful that having healthy foods can help us truly feel better within our bodies. Whenever we eat more healthy snacks and less of the bad ones we usually feel much better. Eating more vegetables helps you feel better than eating a slice of pizza. This is often a problem, however, when it comes to eating between meals. Shopping for goodies can be a struggle because you have a great number of options. Why not try one of many following healthy snacks the next time you need some extra energy?
One of the most popular treats is yogurt. Eating natural yogurt in place of a nutritious larger lunch is not a good idea. You can’t beat yogurt when it comes to a healthy snack though. It is a protein-rich supply of healthy vitamins and minerals. Yogurt is simple for the physical body to digest and, dependent on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Yogurt mixes beautifully with nuts along with seeds. It’s an excellent method to delight in a flavorful snack without too much sugar.
You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to super simple pain de campagne recipe. You can have super simple pain de campagne using 5 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Super Simple Pain de Campagne:
- Provide 200 grams Semi-strong or all-purpose bread flour (Lys d'Or brand recommended)
- Take 3 grams Dry yeast
- Take 6 grams Sugar
- Take 4 grams Salt
- Get 130 grams Water
Instructions to make Super Simple Pain de Campagne:
- Knead in your bread maker for 7 to 8 minutes.
- Allow the dough to rise to twice its size at 30 ℃ (1st rising).
- Deflate the dough lightly, round it off again, and let it rest for 30 minutes.
- Round off the dough into a ball with a smooth surface again, and place it in a floured banetton (ridged bread-rising mold) with the seam side up. Allow to rise again (2nd rising) for 15 - 20 minutes at 36℃.
- Transfer the dough to a sheet of kitchen parchment paper, and slash the top in a crisscross pattern. Preheat the oven along with a stainless steel bowl and the baking sheet to 250°C.
- Place the kitchen parchment paper with the dough on the heated baking sheet, and invert the heated bowl over the dough. Lower the heat to 210℃ and bake for 25 minutes. Remove the bowl 10 minutes after the start of baking.
- And it's complete.
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