📝 About This Recipe
A staple of the traditional French boulangerie, Pain Complet is a celebration of the rustic, nutty depth found in whole-grain flour. Unlike commercial whole wheat breads, this artisan version utilizes a long fermentation process to unlock complex aromas and a chewy, honeycombed crumb. Encased in a thick, mahogany crust that crackles when sliced, this bread is the ultimate expression of wholesome French craftsmanship.
🥗 Ingredients
The Flour Base
- 400 grams Whole Wheat Flour (T150 style) (stone-ground preferred for better texture)
- 100 grams Bread Flour (T65 style) (high protein to provide structural support)
Hydration and Leavening
- 375 ml Water (filtered and warmed to exactly 90°F/32°C)
- 7 grams Active Dry Yeast (one standard sachet)
- 1 teaspoon Honey or Malt Extract (to assist yeast activity and browning)
Seasoning and Texture
- 10 grams Fine Sea Salt (high quality gray salt is excellent here)
- 1 tablespoon Extra Virgin Olive Oil (for a softer crumb and easier handling)
- 2 tablespoons Rolled Oats or Bran (for dusting the top of the loaf)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until a foamy 'bloom' appears on the surface, indicating the yeast is active.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the whole wheat flour and bread flour until thoroughly combined.
-
3
Make a well in the center of the flour. Pour in the yeast mixture and the olive oil. Using a wooden spoon or your hands, mix until a shaggy, hydrated dough forms and no dry flour remains.
-
4
Cover the bowl with a damp cloth and let the dough rest for 20 minutes. This process, known as 'autolyse,' allows the flour to fully hydrate and makes kneading much easier.
-
5
Sprinkle the sea salt over the dough. If using a mixer, use the dough hook on low speed for 6-8 minutes. If by hand, turn the dough onto a lightly floured surface and knead for 10 minutes until the dough is supple and slightly tacky, but not sticky.
-
6
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap and leave in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
-
7
Gently deflate the dough by folding the edges toward the center. Turn it out onto a work surface and shape it into a tight round boule by tensioning the surface against the table.
-
8
Place the dough into a floured proofing basket (banneton) or a bowl lined with a floured linen towel, seam-side up. Cover and let rise for a final 45-60 minutes.
-
9
While the bread proofs, place a Dutch oven or a heavy baking stone in the oven and preheat to 450°F (230°C). Place an empty broiler pan on the bottom rack.
-
10
Carefully invert the proofed loaf onto a piece of parchment paper. Lightly mist the top with water and sprinkle with rolled oats or bran.
-
11
Using a very sharp blade (lamé) or razor, score a deep 'X' or a square pattern into the top of the loaf to allow for expansion.
-
12
Carefully transfer the loaf (with the parchment) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes. The steam trapped inside is key to a crispy crust.
-
13
Remove the lid and reduce the oven temperature to 400°F (200°C). Bake for another 20-25 minutes until the crust is a deep golden brown and the internal temperature reaches 200°F (93°C).
-
14
Transfer the loaf to a wire cooling rack. Resist the urge to cut it immediately! The bread needs at least 1 hour to finish setting its interior structure.
💡 Chef's Tips
Use a digital scale for measurements; volume cups are often inaccurate for dense whole wheat flour. If your dough feels too dry, add water one tablespoon at a time; whole wheat absorbs more liquid than white flour. For a deeper flavor, let the shaped loaf proof in the refrigerator overnight (cold fermentation) before baking. Ensure your oven is fully preheated for at least 45 minutes to ensure the heat is stable and the Dutch oven is scorching hot. To check for doneness without a thermometer, tap the bottom of the loaf; it should sound hollow.
🍽️ Serving Suggestions
Serve warm with salted Bordier butter and a drizzle of buckwheat honey. Pair with a robust French onion soup or a hearty beef bourguignon. Slice thinly and top with smashed avocado, lemon juice, and red pepper flakes for a modern tartine. Excellent when toasted and served alongside a platter of aged Comté and Camembert cheeses. Accompany with a glass of medium-bodied red wine like a Côtes du Rhône.