Cozy life and spring morning. Toasting bread, coffee, and breakfast.

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Spring has come and is already passing by in the blink of an eye.

I couldn't forget the taste of the campagne I had at a certain cafe, so lately I've been inspired to make it myself.
I'd love to try using natural yeast someday...
I wish I had a bread teacher.

It's still a work in progress, but here is my current campagne recipe.

For 17cm Oval Staub---
[Ingredients]
Bread flour (or semi-strong flour): 145g
Whole wheat flour: 15g
Salt: 3g
Dry yeast: 0.4g
Water (room temperature): 120ml

[Instructions]
The night before
Put all ingredients in a bowl and mix with a spatula until no dry flour remains.
Autolyse: Let it sit for about 20 minutes to allow the flour to absorb the water.
Lightly shape: Wet your hands with water, hold the edge of the dough, and fold it toward the center several times until smooth.
First fermentation: Leave at room temperature for 30 minutes to 1 hour, then keep in the vegetable drawer of the refrigerator overnight.

The day of
Take it out of the refrigerator and let it sit at room temperature for 30 minutes to 1 hour to take the chill off.
Gently fold it in three twice and shape it into an oval.
Second fermentation: Place on parchment paper, cover with a bowl, and let it sit at room temperature for 45-60 minutes.
Baking: Make one score (coupe) on the top of the dough.
Take out the hot Staub that has been preheated in the oven, and bake the dough together with the parchment paper.
Bake at 250°C for 15 minutes with the lid on.
Bake at 230°C for 10-15 minutes with the lid off.

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