Step-by-Step Guide to Prepare Any-night-of-the-week Pain de Campagne With Lots of Walnuts

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Before you jump to Pain de Campagne With Lots of Walnuts recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? That has fully changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. Continue reading for some methods to go green and save energy, largely in the kitchen.

Let us begin with something really easy, changing the actual light bulbs. Accomplish this for the entire house, not only the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you must use them in place of incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Making use of these kinds of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to obtain the routine of turning off the lights when there is nobody in a area. The family spends a lot of time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. Certainly this also happens in other rooms, not just the kitchen. Make a habit of having the lights on only when they are required, and you’ll be astonished at the amount of electricity you save.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not really that hard. A lot of it truly is merely using common sense.

We hope you got benefit from reading it, now let’s go back to pain de campagne with lots of walnuts recipe. To cook pain de campagne with lots of walnuts you need 7 ingredients and 16 steps. Here is how you do that.

The ingredients needed to prepare Pain de Campagne With Lots of Walnuts:

  1. Prepare 300 grams of ☆ French bread flour (Lys d'or brand).
  2. You need 150 grams of each …OR Bread flour and cake flour.
  3. You need 5 grams of ☆Salt.
  4. You need 3 grams of Dry yeast.
  5. Take 195 ml of Water.
  6. Take 90 grams of Walnuts.
  7. You need 1 of Bread rising packet (paneton).

Instructions to make Pain de Campagne With Lots of Walnuts:

  1. Roast the walnuts for about 5 minutes in a 160°C oven. Leave to cool, and crush lightly..
  2. Put the ☆ ingredients in a bread machine. When the flours have blended, add the dry yeast, and then add the water little by little while observing the dough..
  3. After about 2 minutes, add the crushed walnuts. Take the dough out after another 3 minutes or so..
  4. Round off the dough, put into a bowl, cover with plastic wrap, and commence the 1st rising! If your oven has a 'bread rising' setting, let the dough rise at 35 to 40°C.).
  5. If you don't have a bread machine: Put the ☆ ingredients in a bowl and mix quickly. Add the dry yeast, and add the water little by little while observing the dough..
  6. When the dough comes together, add the walnuts and knead into the dough. When they're evenly incorporated, round off the dough..
  7. Put the dough in a clean bowl, cover with plastic wrap and leave to rise until it has doubled in volume! The photo shows the dough after it has risen..
  8. Dust a banneton (bread rising pan) with Lys d'Or or bread flour (not listed) evenly using a tea strainer..
  9. Take the risen dough out, deflate by pressing on it with your palms, round it off again, and let it rest for 20 minutes covered with a bowl to prevent it from drying out..
  10. Press down on the dough with your palms to deflate, and round it off again so that it has a taut, smooth surface. Put the dough in the banneton with the seam side up, cover with plastic wrap and leave until it has risen to twice its original volume (2nd rising)!.
  11. When it has finished rising, put an oven tray and a bowl that's big enough to cover the dough in the oven, and start preheating to 250°C.
  12. When the dough has finished rising, take the plastic wrap off, invert a baking sheet on top of the banneton, turn it over carefully and transfer the dough..
  13. Wet a fruit knife and slash the top of the loaf. Place the dough on the preheated oven tray, cover with a bowl and bake at 210°C for 7 minutes..
  14. Take the bowl off and bake for another 11 to 13 minutes to finish. Cool the bread on a cooling rack and then store in a plastic bag..
  15. Variation: I added 1 to 2 tablespoons of maple syrup to the dough – delicious. Add the maple syrup at step 2, when you add the water!.
  16. I used an oval shaped banneton for this version, and slashed the dough in the middle once, and diagonally to the left and right several times. I had a leaf shape in mind..

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