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You are here: Home > Recipes > Levain de Campagne

Levain de Campagne

Your recipe

J's recipe

This a lovely traditional country recipe.

Customer rating: CakeCakeCakeCakeCake 1 customer review

Servings

Unit of measurement

Ingredients

150 gSour Dough
300 gWater
300 gStrong White Flour
150 gStrong Wholemeal Flour
50 gWholemeal Rye Flour
7 gSalt

Method

  1. In a bowl dissolve the Sour Dough and Water.
  2. In a seperate bowl mix the flours and the salt.
  3. Mix the Flour mixture into the water and Sour Dough Mixture.
  4. Kneed the dough well and let it rest for 5-7 minutes.
  5. Repeat this twice more.
  6. Leave the dough to rise for an hour.
  7. Shape the dough into a ball and place it into the proving basket.
  8. Leave the bread to rise (2-6 hours depending on activity of the Sour Dough and temperature)
  9. Heat the oven to 250C with a deep tray in it.
  10. When the bread is ready turn it out onto tray and slash with a very sharp knife.
  11. Put the bread on the tray into the oven. Add some water into the deep tray to create steam and close the door.
  12. Lower the temperature to 210. Bake for 35mins.
  13. Turn out onto a wire rack to cool.

Temperature & cooking time:
35mins 210C

Disclaimer

Customers recipes are not tested by Doves Farm.

Customer reviews

1 Review
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4 stars: 0
3 stars: 0
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1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (5/5)

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By Miss Odelle Smith

17 Dec 2011 | 15:16 GMT

Rating: CakeCakeCakeCakeCake

Great tasting bread that has the true look of artisan bread.
I add wheatgerm, bran, olive oil and omit the rye, only as it's my own taste,both are delicious!
Odelle.