Sublime Pain de Champagne

Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Sublime Pain de Champagne. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Sublime Pain de Champagne is one of the most popular of current trending foods on earth. It is easy, it's quick, it tastes delicious. It's enjoyed by millions every day. Sublime Pain de Champagne is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Sublime Pain de Champagne, 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 Sublime Pain de Champagne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Sublime Pain de Champagne using 6 ingredients and 10 steps. Here is how you can achieve that.

When I changed the kind of bread flour I used from imported flour to one made from domestically grown wheat (Haru yo Koi brand), I could really taste the great flavor of the flour.
I wanted to make a simple pain de champagne without any additions.

In step 1, you may be worried that the kneading time is too short, but for a hefty bread like this it's better not to develop the gluten too much, so there's no need to be concerned.
If you dont have a banneton or other bread-rising mold, just make a round boule-type loaf. Recipe by MeguBroaden

Ingredients and spices that need to be Get to make Sublime Pain de Champagne:

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

Steps to make to make Sublime Pain de Champagne

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.

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So that's going to wrap it up for this exceptional food How to Prepare Award-winning Sublime Pain de Champagne. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!