Apple & Walnut Pain de Campagne
- 180 grams Semi-strong or all-purpose bread flour (Lys d'Or brand recommended)
- 20 grams Whole wheat flour
- 15 grams Light brown sugar
- 3 grams Salt
- 4 grams Dry yeast
- 1 apple worth Apple compote
- 30 grams Walnuts
- 130 ml Water
- Add the semi-strong or all purpose flour and the whole wheat flour to a bowl.
- Mix together and set aside.
- Then add the brown sugar, salt, and dry yeast.
- Add all the lukewarm water (about 37 C) at once.
- Use a spatula to mix .
- Once the dough has come together in one mass, add the walnuts.
- Knead with the spatula for 3 minutes.
- Cover with plastic wrap, and leave the dough for its 1st rising.
- Once the dough has doubled in size, take it out onto a work surface, deflate, and rest for 20 minutes.
- In the meantime, flour the banneton (bread rising mold) evenly using a tea strainer.
- When the dough has rested, flatten it out into a circle, and top with 2/3rds of the apple compote.
- Fold in half.
- Place the remaining apple compote on top, then fold in half again to form a round ball.
- Gently place the dough in the banneton with the seam side facing up.
- Cover with plastic wrap and allow to rise again (2nd rising) for about 50 minutes.
- Preheat the oven to 250C.
- Invert the dough gently onto a kitchen parchment paper lined baking tray, and slash the top in any pattern you like.
- Lower the oven temperature to 210C and bake for 24 - 25 minutes.
- This apple compote by Saladburnetis really simple.
- I recommend it.
- This is how the bread looks when it's sliced.
- It's packed with apples.