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Black Pain de Campagne

Black Pain de Campagne

Banana chips, rum-soaked raisins, and walnuts are kneaded into a pitch black dough to make this rather grown-up flavored pain de campagne (French country bread).

Ingredients: 1 banneton (round bread mold) worth

For the dry yeast version:
☆ Bread (strong) flour
285 g
☆Black cocoa powder
15 g
☆Sugar
24 g
☆Salt
4 g
☆Dry yeast
3 g
Milk
220 to 230 g
★Banana chips
50 g
★Walnuts (lightly roasted)
20 g
★Rum soaked raisins (homemade recommended)
35 g
For the homemade leaven (starter) version:
☆ Bread (strong) flour
235 g
☆Black cocoa powder
15 g
☆Sugar
24 g
☆Salt
4 g
Bread starter (leaven)
100 g
Milk
165 to 175 g
★Banana chips
50 g
★Walnuts (lightly roasted)
20 g
★Rum soaked raisins (homemade recommended)
35 g
Use a starter that has a 1:1 ratio of liquid to flour and has been fed 3 times.

Steps

1. Crush the walnuts roughly. Snap the banana chips in half and soak in hot water for about a minute. Drain off the rum soaked raisins.
2. If you are making the natural leaven version, you don't need to soak the banana chips in hot water! Split the chips into quarters.
3. I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts.
4. Please refer to steps 1 to 5 and 9 of Recipe ID: 1914864 for the natural leaven procedure.
5. Put the ☆ ingredients in a bowl, and mix together with a whisk.
6. Add the milk, and fold it together using a pastry scraper until the dough is no longer floury.
7. Please adjust the amount of milk so that the dough is easy to knead. I used 230 g of milk this time.
8. Add the ★ ingredients and knead some more. Round off into a ball, and leave for the 1st rising.
9. When the dough has doubled in volume, the 1st rising is done! Punch it down, round it off smoothly again, and let it rest for 15 minutes.
10. Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising).
11. There's a lot of additions, so it might be hard to form a proper loaf.
12. Take it carefully out of the banneton, and slash the top in any pattern you like.
13. It looks like this when you slice through it after baking.
14. Bake in a preheated 250°C oven, lowered to 230°C, for 25 to 28 minutes.

Story Behind this Recipe

I adapted "Rum chocolate bread using raisin leaven and a bread machine" (Recipe ID: 1451382) using a book I read some time ago to make a pain de campagne version.