描述
乡村面包，或称“乡间面包”，是法式乡村烘焙的核心。这种酸面包以其厚实耐嚼的外皮、开放且充满气孔的内部，以及源自天然发酵的奇妙复杂而浓郁的酸味而闻名。这个食谱使用酸面团酵种和长时间的冷发酵来发展出这些深层次的风味。虽然它需要时间和耐心，但这个过程却令人难以置信地满足。没有什么比从自己的烤箱中取出一个漂亮、手工风格的面包更棒的了。它非常适合搭配奶酪、制作三明治，或者仅仅是搭配优质黄油享用。酸面包烘焙的魅力在于你正在与活体培养物打交道。你的酸面团酵种是野生酵母和细菌的共生混合物，它们会使你的面包膨胀并赋予风味。冰箱中的长时间冷发酵（也称为“延迟发酵”）是一个关键步骤，它允许细菌产生乳酸和乙酸，这些酸赋予酸面包其特有的酸味，同时避免面团过度发酵。强烈建议使用铸铁锅（Dutch oven），因为它能锁住蒸汽，模仿专业面包师蒸汽注入烤箱的环境。这种蒸汽能让面包皮在烘烤初期保持柔软，使面包在面包皮定型并变得酥脆金黄之前充分膨胀（即“烤箱弹跳”）。
历史的味道
几个世纪以来，乡村面包一直是法国乡村的标准面包。在商业生产的白面粉和酵母广泛普及之前，面包师会使用他们手头上的任何面粉混合物——通常是全麦粉或黑麦粉以及白面粉——并用酸面团酵种来发酵他们的面包。它是一种大面包，通常每周只在公共烤箱中烘烤一次，旨在供整个星期食用。
准备时间
12 hours
烹饪时间
45 minutes
总时长
12 hours 45 minutes
食材与营养
160 kcal
卡路里
5 g
蛋白质
1 g
脂肪
32 g
碳水化合物
2.5 g
膳食纤维
0 g
糖
360 mg
钠
新功能：我们很高兴推出营养计算器！请将这些数值视为估算值，因为它们是自动计算的。对于特定的饮食需求，我们始终建议咨询专业人士。
设备
烹饪步骤
已完成 8 步中的 0 步
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Common questions
- What is pain de campagne?
- French country bread - a large sourdough-leavened loaf with an open crumb and a dark, blistered crust. This recipe makes one large boule.
- Do I need a sourdough starter?
- Yes. The loaf is leavened entirely by an active starter, meaning one that has been fed recently and is lively rather than sluggish. There is no commercial yeast in the recipe.
- How long does it take from start to finish?
- About 12 hours 45 minutes, most of it unattended. That includes the autolyse, 2 to 3 hours of stretch and folds, and a cold fermentation in the fridge of at least 8 hours and up to 24.
- What is the autolyse for?
- It is a 30 to 60 minute rest after mixing that lets the flour fully hydrate and gluten begin forming on its own, before any kneading. It makes the dough easier to work and improves the final crumb.
- Do I need a Dutch oven?
- It is what produces the crust. Preheat it with its lid at 500°F (260°C) for 45 minutes to an hour, then bake the loaf covered so the trapped steam can do its work, before finishing uncovered.
- Why the long cold fermentation?
- The 8 to 24 hours in the refrigerator is where the deep, tangy flavour develops. It also firms the dough, which makes scoring and transferring it much easier.
- Do I need a banneton?
- No - it is listed as optional. A bowl lined with a well-floured cloth shapes the loaf just as well.