Apologies for my absence! I have been writing my reports for uni, so please forgive me for the delay in relaying my good news!
We have successfully produced pain de campagne! Photos will definitely follow shortly! We had to modify the process for it to work in the bakery school.
Our main problem was that when the dough came out of the fridge it was so cold that we were experiencing freezer burn on the loaves, so we tried to prove overnight at ambient temperature which resulted in the loaves being over proved but the crust was perfect! So we decide to use a retarder which for those that don't know is a machine which acts in a similar way to a fridge but has greater temperature control.
We left in the retarder overnight at 7 degrees Celsius and the results were great! It had fermented slowly overnight and almost doubled in size. We divide the loaves at this stage and then left it for a final prove at room temperature for approximately 3 hrs till the dough had warmed and doubled in size again before baking it off.
The results were very good, were doing variations this week! Olive and garlic and herb! Let you know how we get on!
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