Pain de Campagne
Week two of making French bread. I've now made the French bread from a starter 5 times,and each time the result has been different but delicious. The guys highly approve of every loaf so far despite that fact that some loaves seem heavier than others. All have a crackly crust and chewy inside - great with a soup or peanut butter.
Today I decided to use the French poolish I made last week in the French farm bread. This recipe also called for yogurt, so after making a batch yesterday and eating some with Kashi for breakfast, I used one cup in the dough. The photo above is the result. I think I will serve it with a cheesy garden chowder for dinner.
