Look at this then:
Pain de Campagne you say. Seen it before. So what …
This weekend was my Mom’s 94th birthday so Sue and I went to celebrate with her. Saturday morning refreshed my starter and put it in the fridge – normally it lives on the countertop.
Had two days trying to keep up with my Mom’s stamina:
Got home Monday evening, short of bread. Took the starter out of the fridge, mixed the campagne dough, gave it three short kneads over ten minutes, brief rest, shaped the dough, put it in a basket, left it on the counter until 7.00 a.m.
Turned on the oven, put the dough straight in, 50 minutes later, voila:
Not bad volume.
Not recommending you break so many rules at once but it’s always worth a go.
P.S. This blog welcomes comments. I’m happy to argue with anyone.
The PArtisan Baker 