Pain Campagne a la truffe

Pain Campagne a la truffe

Chef André Chiang took advantage of the kakugama’s high heat retention properties, similar to that of a professional bread oven.

 Ingredients for 4 servings

T55 flour 350g
Whole wheat flour 150g
Dried yeast 10g
Salt 5g
Black truffle chopped 20g



1. Mix all ingredients together simply till well incorporated
2. Rest in a bowl for 45mins
3. “Stretch and Fold” the dough
4. Repeat 2 & 3 for 3 times
5. Cut into 2 portions and shape it in a floured basket
6. Refrigerated for 2 hours
7. Preheat the oven to 280’C with Anaori kagugama (without the inner wooden lid)
8. Place the dough from refrigerated to Anaori kagugama directly, external lid only
9. Bake for 20mins
10. Open the lid and low down temperature to 230’C. Once the temperature of kakugama is 230’C, put the external lid on and leave it for another 10-15mins. (based on color and oven efficiency)
11. Remove the bread from the kakugama. It is ready to serve!

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