That’s from “Speed Ball”, by Ray Stevens, which is a goofy song about a guy who
“rode his motorcycle very fast” that I used listen to when I was a kid. That part popped into my head when I made the pain de campagne this time because I have learned my lesson. I mentioned before that kneading the sticky, high hydration dough made me cranky.
So now I leave the kneading to my Bosch Compact mixer. Woo hoo, the freedom!
I don’t know why I didn’t think of it before. Just got stuck in a mental rut, I guess. Anyway, the bread turned out about like last time, except for the weird volcanic bubbles on the sides. I think that was the result of me being in a hurry during the shaping process.
Flavor is really good, as usual.
I chose to make pain de campagne this time not because I wanted to try perfecting it one more time, but because I had to go to town in the morning that day (I made it Friday) but we were also out of bread and I knew this recipe called for a four to five-hour first rise.
So I mixed it up and
kneaded it had my kitchen minion knead it for me before I left, and the first rise was a full four and a half hours at room temperature, with no ill effects. And, as I mentioned, the flavor is really good, which is a result of the long rise. It “unlocks the flavor of the wheat”, as Peter Reinhart says.