\ For weekend breakfast / Homemade Campagne
The outside is crispy and the inside is chewy, and the scent is good, and it is irresistible to taste freshly baked 🤤
I don't think it's like a bakery, but I think it's really nice to be able to enjoy this taste with this convenience. This is my favorite recipe that I finally made after making many prototypes!
By the way, it's soft the next day, so if you toast it lightly, you can eat it quickly ◎
There is no doubt that you can enjoy breakfast, lunch, toast and various scenes!
Save and try it
Material
Strong flour 180g
Rice flour 40g
・ 30g whole wheat flour
3 g salt
10 g of sugar
· Dry yeast 3
· Lukewarm water 260 ~ 280ml
How to make
The day before
① Put salt, sugar, yeast and lukewarm water (about 50ml) in a tapper and dissolve
② Mix bread flour, rice flour, whole wheat flour and the remaining lukewarm water in ①, cover and leave for 10 minutes
③ Mix again, cover and ferment in the refrigerator
today
④ Take it out of the refrigerator and put the dough on a table with plenty of dusting (strong flour / amount not included)
⑤ Use a scraper, etc., fold it up, down, left, and right, and divide it in half
⑥ Fold both sides of ⑤ while removing gas (air) lightly, roll it from the front, close the open part with your fingers, and put it on the oven board lined with cooking sheet
⑦ Cover and leave for about 20 minutes to prevent ⑥ from drying out
Dust the surface and make cuts with a kitchen knife.
Put 8 in an oven preheated to 240 degrees Celsius, push 3 to 4 water (outside the amount) with a spray bottle, and bake at 230 degrees Celsius for 24 to 28 minutes to complete
point
· Lukewarm water is about human skin (35 to 37 degrees) is just right
・ When mixing in ②, mix 4-5 times to cut
· I think that it is good to feel "a little too much?" Since it is very soft, use a scraper or dust your hands generously before forming the dough
・ In the video, the oven plate is turned upside down in the ⑦ process so that it does not dry. In consideration of swelling, it is also recommended to turn upside down a tapper or bowl with a little width and height instead of a lid
・ When making a cut with a kitchen knife, if the kitchen knife is wet, the dough will stick and it will not cut well. I think that it is better to use a dry kitchen knife, dust the kitchen knife, and cut it smoothly without putting too much force. There is no problem even if it becomes a little distorted or can not be cut well ◎
・ The room temperature was about 25 to 29 degrees on the day. If the room temperature is low, please extend the fermentation time a little more
When I'm making it, I feel really good saying, "I'm making Campagne right now." lol It's self-fulfilling and makes me feel better ~ 😆
It may not work once, or it may be a little different from the image? It may be finished.
But it was also fun unexpectedly. I would be happy if you could enjoy making your own self-filled campagne with this recipe 🫶
「カンパーニュって朝ごはんに重そう？」と思ってたんですが、焼き立ての香りと“外カリ中もち”の食感が最高で、週末の朝食が一気にごちそうになります。私は前日の夜（家族が寝た後）に仕込みだけ済ませて、翌朝はオーブンを温めるところからスタートする流れが一番ラクでした。 朝食・モーニングで食べるなら、私のお気に入りは“軽くトースト→具をのせる”食べ方。翌日でも柔らかいけど、表面だけサクッとさせると一気にカフェっぽくなります。例えば、ツナマヨ＋チーズをのせて追い焼きすると、パンの香ばしさと相性抜群。サラダやスープを添えるだけで、カンパーニュモーニングが完成します。 失敗しやすいポイントも、何回か作ってわかったことがあります。まず生地がかなり柔らかいので、打ち粉はケチらないのが正解。「ちょっと多すぎ？」くらいを台と手にしっかり使うと、成形が一気にやりやすくなりました。スケッパーがあると、折り込みや移動がスムーズでストレスが減ります。 もう一つは切り込み（クープ）。私は最初、包丁が湿っていて生地がくっついてガタガタに…。包丁はよく乾かして、刃にも打ち粉をつけて、力を入れすぎずスーッと入れるのがコツでした。多少いびつでも焼けばちゃんと雰囲気が出るので、気にしすぎないのも大事。 焼く直前に霧吹きで水を3〜4プッシュすると、表面がパリッとしやすくて“外カリ”が出やすい印象です。あと、室温が低い日は発酵がゆっくりになるので、朝に取り出してからの休ませ時間を少し長めにすると安定しました。 カンパーニュ朝食は、難しそうに見えて「前日に混ぜて冷蔵庫で一晩」ができれば、意外と続きます。まずは気軽に焼いて、トースト→好きな具で“自分の定番モーニング”を作るのが楽しいです。