Easiest Way to Autumn Appetizing Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel

Easiest Way to Autumn Appetizing Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel Delicious, fresh and tasty.

Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel. Great recipe for Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel. I wanted to make a colorful and festive pain de campagne. I made my yuzu peel using cafe-cafe's recipe.

Adjust the amount of water added so that the dough is not sticky.

Cocoa powder absorbs moisture well, so I think this dough is easy to knead.

For this version, I changed the proportions of the flours used, and also adjusted some of the action steps in line with what has been working well for me.

You can cook Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel using 10 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel

1. Prepare 230 grams of All-purpose flour.

2. You need 20 grams of Sugarless cocoa powder.

3. It’s 1/8 tsp of or (to taste) Cinnamon powder.

4. You need 4 grams of Natural Salt.

5. Prepare 10 grams of Raw cane sugar.

6. Prepare 160 grams of Water.

7. It’s 2 of bar Dark chocolate.

8. You need 30 grams of Dried cranberries.

9. Prepare 10 of to 20 grams Yuzu peel (seeor other citrus peel of your choice.

10. You need 100 grams of Homemade natural bread starter or leaven.

When you think it has risen enough, use your finger to carefully make a very small dent in the dough.

If the dent remains, the bread is ready to bake, if the indentation.

The method is fabulous in this white, rye, and whole wheat sourdough bread, this sourdough pain de Campagne, or this multi-grain boule.

This bread makes the most amazing grilled cheese sandwiches, especially if you add more apple and baby greens to the sandwich (I've also made a grilled cheese sandwich with this bread with baby spinach and red.

Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel instructions

1. 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..

2. Sift the flours into a bowl, and mix with the salt, sugar, and starter..

3. Mix together roughly with a pastry scraper, then add the body-temperature water little by little while kneading..

4. When the dough comes together, take it out onto a kneading board and knead until smooth..

5. 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..

6. Form a ball with the dough so that none of the additions are on the surface, and leave for the 1st rising..

7. 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..

8. Round off the dough again, and leave to rest for 20 minutes..

9. Spread out the dough again to deflate it, and round it off again with a smooth, taut surface..

10. 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..

11. 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..

12. 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..

13. Lower the temperature to 210°C, and bake for another 10 minutes to finish. If it looks like its getting burned on top, cover with a piece of aluminum foil..

14. The loaf is baked. I put the additions on the top this time..

15. This is how it looks sliced. The red cranberries and the yellow peel contrast beautifully with the brown bread..

Sourdough Pain de Campagne - Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours.

The recipe is easy to follow and employs best practices from some of our bread experiments here at Breadtopia.

The green dengaku-miso is sweetened white miso with rubbed leaves bud of Japanese pepper which smell frech green.

The brown one is sweetened red miso with a little ground Japanese pepper.

The yellow one smells very aromatic with a pinch of Yuzu peel.