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Practical Way to Cooking Perfect Sublime Pain de Champagne

Hoping to dine Sublime Pain de Champagne a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with clear instructions on preparing a Sublime Pain de Champagne like a famous chef made.

Sublime Pain de Champagne

We hope you got insight from reading it, now let's go back to sublime pain de champagne recipe. To make sublime pain de champagne you only need 6 ingredients and 10 steps. Here is how you achieve that.

To prepare an extraordinary Sublime Pain de Champagne, here are the ingridients needed:

  1. Take 125 grams of Bread (strong) flour.
  2. You need 125 grams of Cake flour.
  3. Provide 63 grams of Whole wheat bread flour.
  4. Get 4 grams of Salt.
  5. Get 3 grams of Dry yeast.
  6. Prepare 203 grams of Water (use lukewarm water when the weather is cold).

After readying the components, now you are good to cook your appetizing Sublime Pain de Champagne by following the instructions below:

  1. Put all the ingredients including the dry yeast in a bread machine and start the "dough kneading" program. Take it out 6 minutes in..
  2. Round off the dough, place on a baking sheet lined with kitchen parchment paper, and leave for the first rising. Use your oven's "bread rising" setting set to 30°C for 60 minutes..
  3. The 1st rising is done if the dough has doubled in volume, and if a hole made with your finger does not fill back in..
  4. Punch the dough down to deflate it using your palms. Round off the dough again, and place it seam side down covered with plastic and a tightly wrung out moistened kitchen towel. Leave to rest for 20 minutes..
  5. As you wait for the dough to finish resting, dust your banneton (bread rising mold) with bread flour using a tea strainer..
  6. After the dough has rested, slap it down again lightly with your palms, round it off again and place in the banneton with the seam side up..
  7. The 2nd rising. Use your oven's "bread rising" setting at 30°C for 50 minutes. When the dough has finished rising, start preheating the oven to 250°C immediately..
  8. Gently, carefully, invert the dough from the banneton onto a baking sheet lined with kitchen parchment paper. Slash the top..
  9. When the oven has reached temperature, lower the heat to 220°C, bake the bread for 22 minute and it's done..
  10. The loaf on the left here was baked with the ingredients amounts listed. The one on the right has 1 tablespoon less water. The one of the left not only looks better, it also has a better, moister texture..

Recipe : Sublime Pain de Champagne

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step by step to make Sublime Pain de Champagne

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