Saturday, September 12, 2009
pain de campagne
Made Reinhart's pain de campagne yesterday utilizing the new Nutrimill on the finest setting, grinding Wheat Montana Bronze Chief for the whole grain flour component of the recipe. Soooooooo good, I can't tell you! The crust was crackly thin but a bit chewy. The crumb was soft, slightly chewy with mild tang.
It could've used another 5 to 7 minutes in the oven, but I had to pull it a bit early. It was definitely done, but not perfect. I was running out the door as it was...I had to meet my husband and deliver two of the loaves to some friends.