The ancient concept of leavened dough dates back at least to the Egyptians, writes consultant baker Wayne Caddy.

Throughout the centuries, the craft of fermentation has developed into a science and ultimately into a convenience to reflect our busy lifestyles.

Today, the majority of commercially produced breads are derived from straight dough, which requires considerably less fermentation. The result is less flavour.

This campagne recipe is based on a long fermentation. I use the recipe for students through my training workshops. The great thing about the recipe is the simplicity and depth of flavour gained through the long fermentation.

A student that had never made bread before made the Campagne baguettes in the picture.

Campagne Recipe (Makes 20)
French T65 flour2,400g
Doves Farm rye flour300g
Marriages manitoba flour300g
Fresh yeast12g
Light malt flour30gWater1,800g

Weigh ingredients accurately and place into mixer. Develop dough on a spiral mixer on slow speed only for at least eight minutes. Dough temperature around 22ºC
Place into a lightly oiled lidded container and refrigerate for at least 24 hours
Remove the dough container and allow to recover at ambient for at least two hours
Tip the dough onto a workbench and hand divide to 240g. Allow to rest for at least 10 minutes
The dough is then rolled into a cylindrical shape with intensely tapered edges (350mm length)
Make sure to give the proving tray a good dusting of cornmeal or rice cones before setting baguette on the tray. This will allow for easy transfer from the peel to the oven when proved
Place in the prover at 22ºC, relative humidity 65% for at least 40 minutes or until fully proved
Using a knife or razor cut three to four diagonal scores
Transfer to a baker’s peel and place directly on the stone sole of the oven. Add a little steam. Bake temperature 230ºC for 18-20 minutes. Open the damper after 12 minutes.

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For further information or bespoke training, contact Wayne Caddy, The Essential Baker.