📝 About This Recipe
Pain de Campagne is the quintessential French sourdough, a hearty loaf that historically sustained entire villages with its thick, caramelized crust and tender, cream-colored crumb. This recipe blends high-quality wheat with a touch of rye and whole wheat to recreate that complex, nutty flavor profile found in traditional Parisian boulangeries. It is a slow-fermented masterpiece that rewards patience with a deep aroma and a satisfyingly chewy texture.
🥗 Ingredients
The Levain (Starter Build)
- 50 grams Active Sourdough Starter (100% hydration, bubbly and active)
- 100 grams Bread Flour (high protein)
- 100 grams Filtered Water (lukewarm, approx 75°F)
Final Dough Flour Blend
- 800 grams Strong Bread Flour (T65 French style preferred)
- 150 grams Whole Wheat Flour (stone-ground for better flavor)
- 50 grams Dark Rye Flour (adds the characteristic earthy note)
Liquids and Seasoning
- 720 grams Filtered Water (divided into 700g and 20g)
- 20 grams Fine Sea Salt (do not use iodized table salt)
- 1/4 cup Rice Flour (for dusting the proofing baskets)
👨🍳 Instructions
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1
Prepare the Levain: 8-10 hours before you plan to mix the dough, combine the active starter, 100g bread flour, and 100g lukewarm water. Cover and let sit at room temperature until tripled in volume and bubbly.
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2
Autolyse: In a large mixing bowl, whisk together the bread flour, whole wheat flour, and rye flour. Add 700g of the water and mix by hand until no dry flour remains. Cover and let rest for 1 hour to allow the flour to fully hydrate.
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3
Add Levain: Spread 200g of your active levain over the top of the autolysed dough. Use your fingers to dimple the levain into the dough, then fold the dough over itself until the levain is fully incorporated.
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4
Add Salt: Sprinkle the sea salt and the remaining 20g of water over the dough. Squeeze the dough through your fingers (the 'pincer method') to integrate the salt without tearing the gluten structure.
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5
Bulk Fermentation: Let the dough rest for 4 hours at room temperature (approx 75°F). During the first 2 hours, perform a set of 'stretch and folds' every 30 minutes. To do this, grab one side of the dough, pull it upward, and fold it over the center; rotate the bowl and repeat 4 times.
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6
Final Rest: Let the dough sit undisturbed for the final 2 hours of bulk fermentation until it has grown by about 50% and shows small bubbles on the surface.
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7
Preshape: Gently tip the dough onto a lightly floured surface. Divide into two equal pieces using a bench scraper. Gently fold the edges toward the center to form a loose round. Let rest uncovered for 30 minutes (the 'bench rest').
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8
Final Shape: Dust two bannetons (proofing baskets) with rice flour. Shape each dough piece into a tight 'boule' (round) or 'batard' (oval) by creating tension on the surface. Place seam-side up into the baskets.
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9
Cold Proof: Cover the baskets with a plastic bag or reusable wrap and place in the refrigerator for 12 to 15 hours. This 'cold retard' develops the signature sour flavor and makes the dough easier to score.
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10
Preheat: One hour before baking, place a Dutch oven (with lid) inside your oven and preheat to 500°F (260°C).
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11
Score: Carefully turn one loaf out onto a piece of parchment paper. Use a sharp razor blade (lame) to score a deep cross or a single long slash across the top to control the oven spring.
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12
Bake: Lower the dough into the hot Dutch oven. Cover with the lid and return to the oven. Immediately reduce the temperature to 450°F (230°C). Bake for 20 minutes covered (this traps steam for a crispy crust).
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13
Finish: Remove the lid and continue baking for 20-25 minutes until the crust is a deep, dark mahogany brown. The internal temperature should reach 208°F (98°C).
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14
Cool: Transfer the loaf to a wire rack. Repeat the baking process for the second loaf. Resist the urge to cut into the bread for at least 2 hours; the crumb is still 'cooking' and setting during this time.
💡 Chef's Tips
Use a digital scale for all measurements; baking by weight is the only way to ensure consistency. If you don't have a Dutch oven, place a tray of lava stones or a cast iron skillet on the bottom rack and pour boiling water into it when you load the bread to create steam. Rice flour is superior for dusting baskets because it contains no gluten and won't stick to the dough. Don't be afraid of a dark crust; the 'bold bake' is where the deep, caramelized flavors of a true Pain de Campagne reside. If your kitchen is cold, use slightly warmer water (80-85°F) to keep the fermentation on schedule.
🍽️ Serving Suggestions
Serve thick slices with salted Bordier butter and a sprinkle of fleur de sel. Pairs beautifully with a robust Beef Bourguignon or a creamy Coq au Vin. Top with soft goat cheese, honey, and crushed walnuts for a classic French snack. Accompany with a glass of dry red wine like a Bordeaux or a Côtes du Rhône. Use day-old slices for the ultimate French Onion Soup croutons.