Back to the bread....I've been using Tartine Bread's baguette recipe, which I love. It mixes commercial yeast (in the form of a poolish) with a natural levain of wild yeast so you're pretty much guaranteed a good rise. I have not, however, before now, been successful using only wild yeast to get a good rise out of a round loaf (aka: boule). Although my levain is over a year old, I've come to the conclusion that it's just not strong enough. Enter the 250 year-old levain from King Arthur Flour. This stuff is amazing, to say the least. Fondly named Bradles (after its parent The Patriot. Get it? You know, King Arthur Flour...east coast...New England Patriots...Tom Brady...Mr. Bundchen....Bradles - you're following my logic, right?), it actually popped the lid off of my jar thanks to its sheer power. Lo and behold, I finally got my first pain de campagne success.
|Pain de Campagne|
Here's the recipe I used: Weekend Loafer's Pain de Campagne. I opted to use my kitchenaid mixer, rather than kneading by hand and it still turned out great.
If you love baking bread from scratch, I strongly urge you to get some of King Arthur Flour's Sourdough Starter. Or better yet, let a friend get it and then stand in line for a handout when it's time for them to divide it and share the goodness.
|Bradles the powerhouse|