How to make 'sourdough campagne'~!

Introducing Campagne, which I made to test the recently made Levain.
T55, rye flour, whole wheat flour, and Levain Liquid (T55: rye flour = 9:1) are added and the campanyu is aged at low temperature.
If you look at the recipe below, the moisture content (70%) is not very high, but the flour I used today has a low protein content (9%), so the moisture absorption rate is also low, so the dough is rather thin.
If you use a flour different from mine (wheat flour with high protein content and high water absorption), the dough will be a little thicker and it will be easier to handle.
Even with the same T55, the protein content is different, so check the protein content carefully and adjust the moisture content.
The Levain Liquid I used is a 1:1 ratio of flour and water.
It's a levan that hasn't been made yet, so it's weak and the scent is still lacking.
So, to check the condition of Levan, I made Campanue, which contains a lot of Levan.
If you look at the recipe below, Levant is 35% more than powdered ingredients.
The low-temperature fermentation makes it a little more sour and the inside of the bread is chewy ^^
Please refer to the video for more details~~^^
Naver Cafe: cafe.naver.com...
Instagram: / ive101671
♡ Ingredients
T55 320g
20 g whole wheat flour
30 g rye flour
8 g salt
Levain Liquid 130g
220 g of water
20g Basin Juice Water
#Campagne#SourdoughCampagne#LevainLiquidCampagne#Baking Studio Blanc #Paris Life #Baking in Paris #paris

[@koco9033]

바삭한 식감이 정말 맛나보여요^^

[@bakingstudioblanc]

네~아주 구수합니다

[@원두커피-u7w]

빵이 너무 맛있게 보이네요...
저는 베린이라써 언제 이렇게
맛있느 빵을 만들지 까마득하네요...
반죽 숙성시키는 캔버스천?이랑 덮개천은
어떻게 검색해야 구입할수있나요?

[@bakingstudioblanc]

ㅎㅎ 감사합니다 ~^^ 캔버스천은 네이버에 '베이킹용 캔버스천'이라고 검색하시면 나올 거에요~^^

[@원두커피-u7w]

@@bakingstudioblanc
좋은 정보 진심으로 감사드립니다...^^

[@bakingstudioblanc]

@@원두커피-u7w 봐주셔서 제가 더 감사하죠~^^

[@yulwonrim5619]

안녕하세요^^
저온발효 온도는 몇도로 하셨을까요?

[@bakingstudioblanc]

네~~3~5도 정도입니다

[@이영환-l1k]

바게트 모양으로 성형하셨던데 캄파뉴하고 바게트 차이점을 알수 있을까요?

[@bakingstudioblanc]

이 깜빠뉴는 바게트 모양의 깜빠뉴라고 해서 원래 이름이 바게트 드 깜빠뉴인데요. 깜빠뉴는 밀가루 외에 다른 가루(호밀 등)를 섞어서 만들고 모양도 자유로운 빵입니다. 바게트는 밀가루만 넣고 긴 막대 모양으로 성형해야 합니다.

[@이영환-l1k]

답변감사합니다