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We hope you got insight from reading it, now let’s go back to sublime pain de champagne recipe. You can cook sublime pain de champagne using 6 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Sublime Pain de Champagne:
- Prepare 125 grams Bread (strong) flour
- Take 125 grams Cake flour
- Get 63 grams Whole wheat bread flour
- Prepare 4 grams Salt
- Provide 3 grams Dry yeast
- Use 203 grams Water (use lukewarm water when the weather is cold)
Instructions to make Sublime Pain de Champagne:
- Put all the ingredients including the dry yeast in a bread machine and start the "dough kneading" program. Take it out 6 minutes in.
- Round off the dough, place on a baking sheet lined with kitchen parchment paper, and leave for the first rising. Use your oven's "bread rising" setting set to 30°C for 60 minutes.
- The 1st rising is done if the dough has doubled in volume, and if a hole made with your finger does not fill back in.
- Punch the dough down to deflate it using your palms. Round off the dough again, and place it seam side down covered with plastic and a tightly wrung out moistened kitchen towel. Leave to rest for 20 minutes.
- As you wait for the dough to finish resting, dust your banneton (bread rising mold) with bread flour using a tea strainer.
- After the dough has rested, slap it down again lightly with your palms, round it off again and place in the banneton with the seam side up.
- The 2nd rising. Use your oven's "bread rising" setting at 30°C for 50 minutes. When the dough has finished rising, start preheating the oven to 250°C immediately.
- Gently, carefully, invert the dough from the banneton onto a baking sheet lined with kitchen parchment paper. Slash the top.
- When the oven has reached temperature, lower the heat to 220°C, bake the bread for 22 minute and it's done.
- The loaf on the left here was baked with the ingredients amounts listed. The one on the right has 1 tablespoon less water. The one of the left not only looks better, it also has a better, moister texture.
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