Modern Baker Nick Malgieri's Pain de Campange

I received my copy of Nick Malgieri's Modern Baker in the mail about thee days ago. While flipping through it a few of the breads caught my eye( although I would have liked to see a few pics of the finished product) and since I was planning on baking on my days of this week, decided to try the Pain de Campange. Particulairly, because I have always wished to tour the back roads of France, visiting the small homey Inns and Cafe's and eat soup and bread( okay you could throw in a bottle of wine I would not complain.)

Easy enough to follow( but please leave yourself the whole day at home, this one takes lots of proof time) I chose to make a whole wheat loaf as the formula suggests, substituting a cup of whole wheat for one cup of the flour.

I also found in measuring, that my packet of yeast came out to 2 teaspoons so I used two full packets of the yeast instead of 1 and a half as the formula asks.

And I also used my homemade herb sea salt for fun and extra flavor!

Lastly, word to the wise, purchase razor blades. Though trecherously sharp, my best knife was almost to heavy...and I say that after years of marking proofed breads.

The ingredients are basic french bread fare, I am going to do a brief overview, but I would suggest having the book for the details of timming, and read it a few times to get his feel for it.

I really loved the feel of the dough, and for me that speaks volumes, it is my favorite part of bread making( next to eating it!)

First Dough:

1 cup room-temp water

2 cups AP flour

Combine and stir. then using paddle on low beat and scrape 3 to 4 minutes till dough clings to paddle. Remove paddle cover and allow to rest 1 hour.

Second Dough:

4 cups AP flour

2 teaspoons salt

4 teaspoons active dry yeast

1 1/2 cups warm water

Wisk yeast into water

Combine flour and salt

Stir yeast into flour( it will not be smooth)

Scrap the second dought into the first and mix the two together.

Place on mixer and with hook and combine for about 2 minutes. Stop the mixer and allow to rest 15 minutes.

Start mixer and go again till smooth and elastic, about two minutes.

Turn into an oiled bowl, turning once to coat the top, cover and allow to rise for two hours.

Turn it onto a workarea fold it over itself a few times and return to the oiled bowl for another 1 hour rest.

At this point you turn to the following page for the Pain de Campange.

Turn the dough onto your work surface, and cut into two equal portions and form into two equally perfect boules an place them on your baking sheet dusted with cornmeal.

Cover and allow to rest 10 minutes.

Cover and allow to rise for another 2 hours!

Carefully...very carefully mark your loaves and bake in a 400 oven for ABOUT 30 minutes( my oven only took 25) turning after 15 minutes.....

NOW for my review...

If I could only have you hear this crust crackling as it cools, I would be in baker heaven!

My oven would only hold one loaf at a time....and presently I am in the process of baking the second loaf.

I cut the first one( too soon I am sure) to get a pic of the inside and the crust...OH THE CRUST (Nick I really could kiss you..but I bet you ge that all the time!)

It really is a very lovely bread.  OKAY OKAY, better than lovely it kicks butt. I cannot wait to try another.

NOW Nick, how about you, me and a bowl of soup and glass of wine to go with?????