Steps to Make Homemade Apple & Sweet Potato Pain de Campagne
Hey everyone, it's John, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Homemade Apple & Sweet Potato Pain de Campagne. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Apple & Sweet Potato Pain de Campagne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Apple & Sweet Potato Pain de Campagne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few components. You can cook Apple & Sweet Potato Pain de Campagne using 12 ingredients and 7 steps. Here is how you can achieve that.
Autumn has arrived. While I was boiling some apples, I received some organic sweet potatoes, so, I decided to make this for my daughter who loves sweet tasting breads and sweet potatoes.
While filling the dough, seal it tightly to prevent air pockets. Adjust the amount of water depending on your bread starter and dry ingredients.
Also adjust the cooking time and temperature to suit to your oven. Recipe by Tsuka mama
Ingredients and spices that need to be Get to make Apple & Sweet Potato Pain de Campagne:
- 180 grams All-purpose flour
- 20 grams Whole wheat flour
- 5 grams Sugar
- 3 grams Salt
- 1 Cinnamon
- 120 ml or more Water
- 80 grams Bread starter (natural leavening)
- (Filling)
- 1 as much (to taste) Apples (sweetly simmered and chopped to desired sizes)
- 1/2 of a medium sized potato Sweet potatoes
- 20 grams Raisins
- 15 grams Walnuts
Instructions to make Apple & Sweet Potato Pain de Campagne
- Cook the potato and apples however you like by microwaving, simmering, or steaming, then cube them into pieces of your desired size for the filling. Roast and chop the walnuts.
- Sift together all of the dry ingredients, then add the water and bread starter and mix until well incorporated.
- Once the dough comes together, put it in a bowl for the first rising.
- After the first rise, reshape it into a ball, and let it rest for 30 minutes.
- Roll out the dough and place half of the filling on top. Fold the dough in half, then place the other half of the filling on top. Fold it in half again. Then, form it into a ball with the seams facing up. Place it into a banneton (bread proofing bowl) for the second rising.
- Preheat your oven to 250℃ and slash the dough as you like. Bake for 15 minutes, and then reduce the heat to 210℃, and continue baking for another 10 minutes.
- This is blissfully sweet. To enjoy a different taste, slice it up and toast it.
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