Pain de Campagne

Ingredients

Flour	95%	9500 g
Rye Flour	5%	500 g
Salt	1.8%	180 g
Yeast	1.5%	150 g
Proson Bruin Royal (brown) »	2%	200 g
Proson Krokant Malt (crusty malt) »	1%	100 g
Water Approx.	65%	6500 g

Working method
Baking	With steam, on the floor, with the lock upwards. Approx. 30-40 minutes at 220ºC
Kneading	Mix all ingredients into a well developed dough
Dough temperature	Approx. 27°C
Bulk proof	Approx. 1 hour (covered)
Moulding	Gently fold the dough piece into three pieces
Dough rest	Approx. 20 to 30 minutes
Scale	Crispy baguette approx. 350 grams Floor baked bread approx. 450 grams
Moulding	Mould not too tight (use flour to avoid stickiness)
Dough proof	Approx. 20 to 30 minutes, then format in a loosely manner (not too tight)
Final proof	Approx. 45 minutes
Decorating	Rye flour