Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, pain de campagne with chocolate, cranberries,and yuzu peel. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have pain de campagne with chocolate, cranberries,and yuzu peel using 10 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel:
- Get 230 grams All-purpose flour
- Make ready 20 grams Sugarless cocoa powder
- Make ready 1/8 tsp or (to taste) Cinnamon powder
- Prepare 4 grams Natural Salt
- Take 10 grams Raw cane sugar
- Prepare 160 grams Water
- Make ready 2 bar Dark chocolate
- Make ready 30 grams Dried cranberries
- Make ready 10 to 20 grams Yuzu peel (seeor other citrus peel of your choice
- Get 100 grams Homemade natural bread starter or leaven
Instructions to make Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel:
- Take the starter out of the refrigerator, and bring it to room temperature. Chop up the chocolate and yuzu peel finely, and combine with the cranberries.
- Sift the flours into a bowl, and mix with the salt, sugar, and starter.
- Mix together roughly with a pastry scraper, then add the body-temperature water little by little while kneading.
- When the dough comes together, take it out onto a kneading board and knead until smooth.
- Put on the additions, and knead them in. Alternatively you can put the additions on top of the formed loaf later; whichever works best for you.
- Form a ball with the dough so that none of the additions are on the surface, and leave for the 1st rising.
- Cover the bowl tightly with plastic wrap, and leave in a warm room until it had doubled or tripled in size. Take the dough out of the bowl and punch it down to deflate.
- Round off the dough again, and leave to rest for 20 minutes.
- Spread out the dough again to deflate it, and round it off again with a smooth, taut surface.
- Place the ball of dough gently in a well floured banneton (bread rising bowl) with the seam side facing up, and start the 2nd rise.
- When the dough has increased to 1.5 to 2 times its original volume, take it out of the banneton and slash the top of the loaf.
- Preheat the oven with the baking sheet inside to 250°C. Lower the heat to 220°C, and bake the loaf for about 18 minutes. I used a steam oven.
- Lower the temperature to 210°C, and bake for another 10 minutes to finish. If it looks like it's getting burned on top, cover with a piece of aluminum foil.
- The loaf is baked. I put the additions on the top this time.
- This is how it looks sliced. The red cranberries and the yellow peel contrast beautifully with the brown bread.
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