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Recipe
Pain de Campagne rolls
（
Flour: 2kg
）
Kneading (20min. in total)
Speed
①
6min.
Speed
③
6min.
Speed
⑤
8min.
Kneading temperature: 28
℃
First fermenting (35
℃
): 40min.
Dividing, bench time
：
10min.
Second fermenting (38
℃
): 30 - 40min.
Baking (200
℃
): 30 - 35min.
Point
Strong bread flour: 1300g (65%)
Whole wheat flour: 600g (30%)
Rye flour: 100g (5%)
Sugar: 60g (3%)
Dry yeast: 36g (1.8%)
Salt: 36g (1.8%)
Water: 1360g (68%)
Ingredients
Method
Sandwich bread
（
Flour: 2kg
）
Kneading (25 min. in total)
Speed
①
3min.
Speed
③
3min.
Speed
⑤
3min.
〈
Add butter
〉
Speed
③
4 min.
Speed
⑤
12 min.
Kneading temperature: 28
℃
First fermenting (35
℃
): 40min.
Dividing, bench time
：
10min.
Second fermenting (38
℃
): 30 - 40min.
Baking (190
℃
): 30 - 35min.
Point
Strong bread flour: 2000g (100%)
Sugar: 100g (5%)
Dry yeast: 34g (1.7%)
Salt: 30g (1.5%)
Water: 1360g (68%)
Unsalted butter: 120g (6%)
Ingredients
Method
Divide into 6 pieces, roll up and place each piece
in fermenting basket to shape.
Put in gradually, smearing onto the sides of the
pot.
Dough should be divided into portions of about
50 grams each.
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