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Get ready for a bread-making masterclass like no other! 🍞💦 In this video, I take you on a journey through the art of handling high-hydration dough while creating a mouthwatering pain de campagne. Discover the secrets to working with wet dough, achieving that sought-after airy crumb, and creating a crust that’s golden and crisp.
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🍞 Beginner-friendly sourdough bread – https://fdgk.net/artisan-sourdough-bread-recipe
🍞 The written recipe with more details – https://fdgk.net/pain-de-campagne-recipe
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#paindecampagne #sourdoughbread #masterclass
37 Comments
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Perhaps I misunderstood but you You left out the Whole wheat in the re4cipe at the the top of the page but included it in down the page. I will make it with both and bring the hydration up tp 90% as I make something very similar at about 80%
Sune has the Best bread porn 🙂
that cheese looks tasty with jam, new idea. ive never considered the pairing 'till now.
Campgne- simply hydration question. If you made this same recipe at 70%, how would you expect the results to differ?
It took many failed attempts at making sourdough bread to realize that the flour i was using was not good enough for even 80% hydration. I even thought something was wrong with my starter so i lowered its hydration to 50% to promote more yeast growth and less bacteria. For anyone that is starting you have to test your flours strength before trying any sourdough recipe!
Can you specify whats bulking at "cold" and "room" temp?
That poor oven rack. Can barely take the weight. T_T
Compagne, where do I get 14% flour in the USA?
Campagne! Thanks to your tips I became a fan of baking high hydration sourdough breads! The las one was 87.7 % whole wheat flour 25%, whole rye 25% and SBF 50%. 20% inoculation and 200gr of seeds + nuts. I’ve got 10cm oven spring and a beautiful ear! I ‘m looking forward for your next video! Congrats for all the experiments, those are always very helpful!
According to the subtitles you made a "Panda companion"
Campagne — will have to try this. I have been making sour dough as per your recipe since 2020, but have not yet tried a high hydration loaf. I think it is time i did!
Campagne. I haven't tried 90% but have done 80%. Will try this tomorrow. The printed recipe has large blank gaps in it. I had to copy and paste it into Word.
Campagne: if my sourdough starter is 100% rye, would you recommend i keep the flour mix as in this recipe? Or would you then go all white flour instead?
Thanks man, always appreciate your attention to detail. Helps me get good results too !
Campagne! 🙂
Hi Sune, and thank you so much for your videos – as many others, I have been following them (religiously) since 2020 to learn and improve my skills. Love your experimental approach to demystifying the parameters that go into sourdough!
I wonder if you could try experimenting with different methods of making gluten-free sourdough, for the sake of our friends and family (and possibly ourselves, in my case) that suffer from coeliac disease?
Campaign Is the rye whole with husks or sifted. Great vids
I learned whilst living in France and made a splendid sourdough starter which is still going 32 years later, with the youngest child of the family I worked for in the beautiful countryside around Chartres. Amandine, who lives in Paris, it's very proud of the starter we made when she was 4yrs old. I don't use enough bread to make it worth while making another.
I feel like I’ve done something wrong. This is by far the soupiest dough I’ve ever dealt with. You’d barely call what I did “shaping” since there was very little surface structure. We’ll see how it bakes tomorrow!
This is because I complained about ads via email 😉 (but seriously I've learned a lot and this is the least I can do)
It looks like my monatoba wheat 13% isn’t strong enough, after the 3 stretch and fold still very slack and lose, will add 4 and see
Campagne. I just want to thank you for all you do. I've just recently begun making sourdough bread after being gifted starter from a friend. I stumbled upon one of your videos and was hooked. I learned more in an hour's worth of your instruction and experiments than I have in years of reading and failing.
Thank you so much for sharing your knowledge and experience with all of us!
Campagne ,Hi i just made it and my flour wasn’t strong enough,did 6 stretch and folds and 4 coil fold but couldn’t get it strong enough.
Got your flour today so will try again.
Do you know what the ph is of the dough at the end of bulk ferment
Sune, would you believe that starting my breads off at 425°F and then lowering the temp to 350°F resulted in crazy oven spring? I couldn't believe it when I saw it.
Campagne! Trying this today… sticking strictly with your process – even bought the Cambro container. When you “bulk warm” using a proofer, do you use the proofer from the time you mix onward? I use a Brod & Taylor proofer at 85F.
Hello from México. I really enjoy your videos and I'd learn a lot from it. Thanks. Buuuut, I have a question ( or request?) Since I'm a person ho has reumatoide arthritis is almost impossible for me to use dutch oven to bake my bread, it is possible to have the same quality of bread baking in terracotta? ( And how) Do you have some other suggestion? Thanks in advance, you rock!!
Hey, I have a question. I didn’t know where else to ask you questions. I saw on Instagram a baker who would bake their loaf for eight minutes and then re-score it. I’m nervous to try this, but I have had trouble with my scoring and wonder if this would help.
Really like your experiment video on oven spring. This video is very informative also. Thank you! Say, have you ever made a guitar shaped sourdough bread 😂?
I have a problem with your website. the window for cookies can not be closed "Privacy & Transparency" i tried accepting recommended cookies and also changing the settings and the windows stays open so i cant access the page. can you please check it? the bread calculator is a great tool and i want to use it again.
Wow looks yummy! Going to try it tomorrow for sure. My daisy (cause she's made with flour (flower) and water lol is bubbling and brewing now. Thanks Sune!!! ❤❤❤
This is my go to sourdough bread and what I first learned to bake. Love it.
Please add subtitles in Ukrainian.
The Caputo Manitoba is very high protein. I don't think many of us are using similar so therefore 90% hydration is too high. I started @ 80% using Central Milling High Mountain flour which is 13.5 protein and did pretty well except the scoring wasn't great because the dough was still a bit loose and wet. Very tasty.
Hi Sune, I would love to see an Expirement where you add varying and increasing levels of Starter to hydrate your flour and less water(the water coming from the starter), I keep my starter very Liquidy, Think slighly thin pancake batter. I would love to see what 20%, 50%,70% and 100% starter to supply the liquid does to the finished bread. Just an Idea whole love to see a video on it. See Free Content Idea! lol
Campagne: 1) I have never attempted a high hydration dough. Too new to baking. lol. Do you use the Forneau at all? Been looking at getting one but you seem to prefer the Challenger?
Dear Master, masterclass like no other! is true. Amazing! Thank you very much.
I have a couple questions, I am hoping you can answer. I just started doing sourdough a couple weeks ago and Im curious on Bulk Fermentation, I normally do this over night in the oven(with it turned off of course) But I have also heard of people doing it in the fridge overnight. What exactly is the difference?
I come from a Brewing background,so I am fairly fimilar with fermentation and how its done, at least for beer, wine, and mead . In Brewing, you only ferment cold when you want an ultra clean ferment with little flavor added by the yeast, so logically I would think that sourdough bulk fermented in the fridge would be less flavorful than fermented at room temp?
Also, how do I adjust the cook time for a sourdough with A fair amount of Oil added to it? Thanks in Advance.
Campagne | Sune, tak for opskriften. Jeg har lavet brødet baseret på dine instruktioner, og det blev en succes.
Jeg tror ikke, jeg vil lave sådan et højt hydreret brød regelmæssigt, da det var ret stressende for mig.