Sublime Pain de Champagne
Sublime Pain de Champagne

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, sublime pain de champagne. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Sublime Pain de Champagne is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Sublime Pain de Champagne is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have sublime pain de champagne using 6 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sublime Pain de Champagne:
  1. Get Bread (strong) flour
  2. Take Cake flour
  3. Take Whole wheat bread flour
  4. Prepare Salt
  5. Prepare Dry yeast
  6. Make ready Water (use lukewarm water when the weather is cold)
Instructions 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.

So that’s going to wrap this up for this exceptional food sublime pain de champagne recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!