📝 About This Recipe
Transport your kitchen to the rolling hills of Provence with this authentic Pain de Campagne, a classic French country loaf known for its thick, crackly crust and airy, slightly tangy crumb. By blending high-quality bread flour with a touch of whole wheat and rye, we achieve a complex, nutty flavor profile that pays homage to traditional Mediterranean baking methods. This bread isn't just a side dish; it is a centerpiece that celebrates the slow, soulful art of fermentation and the simple beauty of flour, water, and salt.
🥗 Ingredients
The Flour Blend
- 400 grams Bread Flour (High protein (12-13%) for structure)
- 75 grams Whole Wheat Flour (Stone-ground preferred for depth)
- 25 grams Dark Rye Flour (Adds traditional earthy notes)
Hydration and Leavening
- 375 grams Warm Water (Filtered, approximately 90°F (32°C))
- 2 grams Active Dry Yeast (Roughly 1/2 teaspoon)
- 50 grams Sourdough Starter (Mature/active, for flavor and acidity)
Seasoning and Finishing
- 11 grams Fine Sea Salt (Do not use iodized table salt)
- 2 tablespoons Rice Flour (For dusting the proofing basket)
- 1 cup Extra Water (For creating steam in the oven)
👨🍳 Instructions
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1
In a large ceramic bowl, whisk together the bread flour, whole wheat flour, and rye flour until thoroughly combined.
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2
In a separate small jar, dissolve the sourdough starter and active dry yeast into the warm water, stirring until the mixture is milky and slightly frothy.
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3
Pour the liquid mixture into the dry flours. Use a sturdy spatula or your hand to mix until no dry flour remains and a shaggy dough forms. Cover with a damp cloth and let rest (autolyse) for 30 minutes.
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4
Sprinkle the sea salt over the dough. Wet your hand and pinch the salt into the dough, then fold the dough over itself several times until the salt is fully incorporated and the dough feels slightly more elastic.
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5
Perform a series of 'stretch and folds.' Reach under one side of the dough, pull it upward, and fold it over the center. Rotate the bowl and repeat 4 times. Cover and rest for 30 minutes. Repeat this process 3 more times over the next 1.5 hours.
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6
After the final fold, cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 2 hours, then transfer to the refrigerator for a slow cold ferment of 12-15 hours. This develops the signature Mediterranean flavor.
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7
The next day, gently tip the cold dough onto a lightly floured surface. Shape it into a round boule by tensioning the surface—pulling the dough toward you to create a smooth skin on top.
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8
Dust a banneton (proofing basket) or a bowl lined with a linen towel with rice flour. Place the dough seam-side up into the basket. Cover and let rise at room temperature for 1.5 to 2 hours until it looks puffy.
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9
Place a Dutch oven (with lid) inside your oven and preheat to 475°F (245°C) for at least 45 minutes to ensure the pot is scorching hot.
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10
Carefully flip the dough onto a piece of parchment paper. Use a sharp razor blade or 'lame' to score a deep 'X' or a square pattern on the top to control the expansion.
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11
Carefully lower the dough (with the parchment) into the hot Dutch oven. Spritz the top of the dough with a little water, cover with the lid, and place in the oven.
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12
Bake for 20 minutes with the lid on. This traps steam, allowing the bread to rise fully and creating a thin, crispy crust.
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13
Remove the lid, reduce the oven temperature to 425°F (220°C), and bake for another 20-25 minutes until the crust is a deep mahogany brown and the internal temperature reaches 208°F (98°C).
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14
Transfer the loaf to a wire cooling rack. You should hear the crust 'singing' (crackling) as it hits the air. Resist the urge to cut it immediately!
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15
Let the bread cool completely for at least 2 hours. This allows the internal structure to set and prevents the crumb from becoming gummy.
💡 Chef's Tips
Always use a kitchen scale for measurements; volume (cups) is too imprecise for high-quality bread. If you don't have a sourdough starter, you can omit it and increase the yeast to 5 grams, though you will lose some flavor complexity. The 'cold ferment' in the fridge is the secret to the best crust color and a more digestible loaf. Use rice flour for your proofing basket because it doesn't contain gluten and won't stick to the dough like all-purpose flour does. Ensure your oven is fully preheated; a cold oven will result in a flat loaf with no 'oven spring.'
🍽️ Serving Suggestions
Serve thick slices with high-quality salted butter and a drizzle of Provencal honey. Pair with a robust Mediterranean stew like Bouillabaisse or Ratatouille. Top toasted slices with smashed avocado, lemon zest, and red pepper flakes for a modern brunch. Use day-old slices for the ultimate French Onion Soup topping or a rustic Panzanella salad. Pairs beautifully with a crisp glass of Rosé or a bold Côtes du Rhône red wine.