Yes, I know. I’ve posted about 2 Kilo loaves dozens of times. But this is the first one I’ve baked in ages. Can’t remember the last time I baked one in the Pico and I’ve had the oven for four years now.
2K’s used to be available to order every week and it was unusual not to have at least one per bake. In fact one guy had a standing order (until his partner did a course with me …).
It feels a bit life-enhancing because, for me, 2K is where bread starts to get serious.
Anyway, Pain de Campagne, 2150g dough weight, hand mixed, 4 hours fermentation with folds each hour, 3.5 hours proof.. Total of 65 minutes bake in the Pico, 250C top, 220C bottom, 15 minutes steam. Temperatures reduced a little towards the end. So long since I baked one I went as far as checking the internal temperature – removed the thermometer when it drifted past 97C.
Recipe in “Formulas”.
The PArtisan Baker 