Walnut & Raisin Pain de Campagne

• 100 grams Bread flour
• 100 grams Cake flour
• 50 grams Whole wheat flour (finely milled)
• 162 grams Lukewarm water (use cold water in the summer)
• 10 grams Sugar
• 3 grams Salt
• 3 grams Dry yeast
• 30 grams Roasted walnuts
• 50 grams Raisins
• 1 Joshinko or bread flour
• 1 Stainless steel bowl
• 1 Banneton (round bread rising bowl)

1. Take some roasted walnuts and finely chop them up (if they aren't roasted, the dry roast them and let them cool first).
2. Bring the three flours together and then sift twice.
3. Add all the ingredients into a bread machine and set it to make the dough.
4. After it has kneaded the dough for 6~7 minutes, stop it.
5. Add in the raisins 3 minutes after it starts kneading the dough.
6. Take the dough and place it in a bowl while gently shaping it.
7. Cover it with plastic wrap and use your oven's proofing setting to let the dough rise.
8. Let the dough rise at 35C for 35~40 minutes until the dough doubles in size.
9. Once it does, the first rising is done.
10. After the first rising, reform the dough into a ball.
11. Cover the dough with plastic wrap and let it rest for 20~30 minutes.
12. Using a tea strainer, sift in 1/2 tablespoon of joshinko or bread flower into the banneton.
13. After letting the dough rest, punch out the dough and reform it into a pretty ball.
14. Next, place the dough into the banneton with the seam facing up, and cover it with plastic wrap.
15. Let the dough proof at 35C for 25~30 minutes and once it's about 1.5 times larger, the second rising is done.
16. Preheat your oven to 250C with the pan and bowl inside.
17. Now, place parchment paper on top of the Banneton and then flip the dough over.
18. With a wet knife, slash the top of the dough (about 5 mm deep).
19. Take the bowl out of the oven and then line a baking tray with parchment paper.
20. Once done, place the dough on top and then the bowl over the dough.
21. Lower the heat to 210C and then bake for 20~25 minutes.
22. After it has baked for 7 minutes, take the bowl off of the dough.
23. If it seems like it's becoming too golden brown too quickly, cover it with some aluminum foil.
24. Once it's done, let it cool on a cooling rack.
25. Once cooled, put it in a plastic bag to prevent it from drying out.
26. I used a 24 cm diameter, 8 cm tall stainless steel bowl.
27. With this size, it will be okay even if the dough rises.
28. It looks like this when cut.
29. It's a simple and slightly sweet bread.

bread flour, flour, whole wheat flour, water, sugar, salt, yeast, walnuts, raisins, bread flour, steel bowl

Taken from cookpad.com/us/recipes/150034-walnut-raisin-pain-de-campagne (may not work)