Campaillou Recipe for a lovely Chewy bread
Medium
15 - 18 hours
france
Campaillou is seriously one of my favourite breads, my girlfriend got weirded out by my love for this bread! I think she thinks I love it more than her... Maybe. It's a tough choice.
The "Chewy brown" is extremely popular in Brighton. Produced by Real Patisserie was the first bread I fell in love with. It's through researching this bread that I discovered the original chewy bread, the campaillou.
What makes it even more popular in the Busby household is how quick and easy it is to make - if you use a dough mixer!
Ingredients
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For the poolish:
150g White bread flour
150g Water
0.5g Fresh yeast (0.25 dried)
For the dough:
300g White bread flour
201g 1st water
4.5g Fresh yeast (2g dried)
7.2g Salt
15g 2nd water
Prepare the poolish
Make the poolish 12-14 hours before starting the dough by whisking the yeast and the water together. Once dissolved, add the flour and gently mix for a minute or two until the mixture has a fairly even consistency. Cover and leave on the kitchen table for 12-14 hours. When the poolish is developed it will have bubbles raising above the surface.
Weigh the ingredients and combine
The next day, weigh the ingredients and add the poolish to the water and then combine all ingredients excluding the 2nd water to a large mixing bowl.
Incorporate the ingredients
Use a plastic dough scraper around the edges of the bowl to combine the ingredients at first. After a minute or so, take the dough onto the table.
Slow knead the dough
Knead gently with long stretching motions. Continue this for 8 minutes, by now the dough should have an even consistency
Allow the dough to rest
Place the dough back in the mixing bowl, cover with plastic wrap or a bag and leave it to rest for 15 minutes. If the dough is warm (above 23C), put in the fridge.
Fast knead the dough
Take the dough out of the bowl and knead fast for 5 minutes. Cover again, and place in the fridge.
Add the 2nd water
Remove the dough from the fridge and add the 2nd water to the bowl. Push the dough into the water until it incorporates. Remove the dough from the bowl and fast knead for 2 minutes on the table.
Bulk fermentation
Place the dough back in the bowl, cover and leave to rest. If the dough is warm and sticky (use a temperature probe (+25C or 77F) to be precise) use the fridge, otherwise it can be left on the kitchen counter. Leave for 1 hour. Preheat the oven with a baking stone to 250C (480F).
Stretch and fold
Remove the dough from the bowl and complete a stretch and fold. Just gently knead it for 30 seconds if you find this difficult.
Bulk fermentation continued
Return the dough to the mixing bowl, cover and leave to rest for one hour or until the dough is gassy and double it's original size.
Use a stretch and fold to shape the bread
Complete another stretch and fold, but this time place the dough on a lightly floured area of the worktop after folding.
Final proof
Leave the dough to proof on the table for a short 20 minute rise.
Baking
Gently pick up the dough and turn it upside down on a peel. Drop the bread into the oven, adding a small amount of steam. Bake on the stone for around 40 minutes, opening the oven door halfway through to release the steam.
Remove from the oven
Once the bread has a nice, light golden colour, remove form the oven using a peel and allow to cool.
Cooling
Once you are happy that your bread is baked and it is out the oven, leave it to cool on a cooling rack for 3-4 hours before tucking in.
Method using a dough mixer
Prepare the poolish
Make the poolish 12-14 hours before starting the dough by whisking the yeast and the water together. Once dissolved, add the flour and gently mix for a minute or two until the mixture has a fairly even consistency. Cover and leave on the kitchen table for 12-14 hours. When the poolish is developed it will have bubbles raising above the surface.
Weigh the ingredients and add to the mixer
The next day, weigh the ingredients and add the poolish, flour, 1st water, yeast and salt to a dough mixer, fitted with a dough hook attachment.
Knead the dough
Knead at a slow speed for 5 minutes. Increase the speed and mix for 8 minutes at a fast speed. Next, slow down the mixer and add the 2nd water and continue kneading slowly. Once the dough has pulled together, knead on fast for 2 minutes to fully incorporate.
Bulk fermentation
Place the dough in a mixing bowl, cover and leave to rest. If the dough is warm and sticky (use a temperature probe (+25C or 77F) to be precise) use the fridge, otherwise it can be left on the kitchen counter. Leave for 1 hour. Preheat the oven with a baking stone to 250C (480F).
Stretch and fold
Remove the dough from the bowl and complete a stretch and fold. Just gently knead it for 30 seconds if you find this difficult.
Bulk fermentation continued
Return the dough to the mixing bowl, cover and leave to rest for one hour or until the dough is gassy and double it's original size.
Use a stretch and fold to shape the bread
Complete another stretch and fold, but this time place the dough on a lightly floured area of the worktop after folding.
Final proof
Leave the dough to proof on the table for a short 20 minute rise.
Baking
Gently pick up the dough and turn it upside down on a peel. Drop the bread into the oven, adding a small amount of steam. Bake on the stone for around 40 minutes, opening the oven door halfway through to release the steam.
Remove from the oven
Once the bread has a nice, light golden colour, remove form the oven using a peel and allow to cool.
Cooling
Once you are happy that your bread is baked and it is out the oven, leave it to cool on a cooling rack for 3-4 hours before tucking in.
How to make campaillou with a video tutorial
Top tips for the best campaillou
If you increase the size of the recipe to make more campaillou breads, divide the dough pieces before the final bench rest. What's great about this bread is that it doesn't need shaping! This dough could also be used to make baguettes.
Keep an eye in temperature during the process, keep taking readings if you have a thermometer. Try to cool the environment to keep the dough temperature just below 28C (82F).
Authentic campaillou should use the real campaillou flour made in the region in France it originates from. It is possible to get hold of in other countries but can come in quite costly. These recipe works well with T55 or T65 French flour, though any decent bread flour will make a great campaillou style bread.
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