📝 About This Recipe
Pain de Campagne, or French Country Bread, is a timeless classic characterized by its thick, crackling crust and a tender, slightly tangy crumb. Traditionally made with a blend of white and whole wheat flours, this bread captures the essence of rustic village life with its deep, nutty aroma and complex fermentation profile. It is the ultimate artisan loaf, designed to be shared at the center of a table with good butter and even better company.
🥗 Ingredients
The Levain (Preferment)
- 25 grams Active Sourdough Starter (bubbly and fed within 8-12 hours)
- 50 grams Bread Flour (high protein content)
- 10 grams Whole Wheat Flour (stone-ground preferred)
- 50 grams Water (filtered, lukewarm (approx. 80°F))
Main Dough
- 400 grams Bread Flour (unbleached)
- 75 grams Whole Wheat Flour (adds rustic texture)
- 25 grams Rye Flour (for traditional earthy depth)
- 350 grams Water (filtered and slightly warm)
- 11 grams Fine Sea Salt (do not use iodized salt)
- 100 grams Levain (prepared from the section above)
- 2 tablespoons Rice Flour (for dusting the proofing basket)
👨🍳 Instructions
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1
Make the levain: In a small glass jar, mix the active starter, flours, and water. Cover loosely and let sit at room temperature for 6-8 hours until doubled in size 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 325g of the water (reserve 25g) and mix by hand until no dry flour remains. Cover and let rest for 1 hour to develop gluten.
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3
Mix the dough: Add 100g of your active levain to the autolyse mixture. Use your fingers to dimple the levain into the dough, then fold the dough over itself until incorporated.
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4
Add salt: Sprinkle the sea salt over the dough and add the remaining 25g of water. Squeeze the dough with your hands to incorporate the salt and water until the dough feels cohesive again.
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5
Bulk Fermentation: Cover the bowl and let the dough rest in a warm spot (75-78°F). Over the next 3 hours, perform 4 sets 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
Rest: After the final fold, let the dough sit undisturbed for another 1.5 to 2 hours until it has grown by about 50% and shows small bubbles on the surface.
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7
Pre-shape: Gently tip the dough onto a lightly floured surface. Fold the edges toward the center to form a loose round. Flip it over so the seam is down and let it rest uncovered for 20 minutes.
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8
Final Shape: Dust a proofing basket (banneton) with rice flour. Flip the dough over and fold the bottom up, the sides in, and the top down. Roll it toward you to create tension, forming a tight boule. Place it seam-side up in the basket.
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9
Cold Proof: Cover the basket with a plastic bag or reusable wrap and place it in the refrigerator for 12-16 hours. This slow cold ferment develops the characteristic 'country' flavor.
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10
Preheat: Place a Dutch oven (with lid) inside your oven and preheat to 500°F (260°C) for at least 45 minutes.
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11
Score: Carefully turn the cold dough out onto a piece of parchment paper. Use a sharp razor blade (lame) to score a deep 'X' or a square pattern on the top to control the expansion.
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12
Bake with steam: Carefully lower the dough (with the parchment) into the hot Dutch oven. Drop in two ice cubes between the parchment and the pot wall to create extra steam. Cover and bake for 20 minutes.
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13
Uncover and finish: Reduce the oven temperature to 450°F (230°C). Remove the lid and bake for another 20-25 minutes until the crust is a deep mahogany brown.
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14
Cool: Transfer the loaf to a wire rack. It must cool for at least 2 hours before slicing to allow the internal structure to set; otherwise, the crumb may be gummy.
💡 Chef's Tips
Always use a kitchen scale for measurements; volume is too imprecise for artisan baking. If your kitchen is cold, proof the dough inside an oven that is turned off with the light on. Rice flour is essential for dusting the basket as it doesn't contain gluten and prevents sticking better than wheat flour. Don't be afraid of a dark crust! A 'bien cuit' (well-cooked) loaf offers the most complex toasted flavors. To test for doneness, tap the bottom of the loaf; it should sound hollow.
🍽️ Serving Suggestions
Serve thick slices with salted French butter and a drizzle of wildflower honey. Pair with a robust beef bourguignon or a creamy potato leek soup. Use as the base for an open-faced Tartine with goat cheese, figs, and walnuts. Pairs beautifully with a crisp Sauvignon Blanc or a light-bodied Pinot Noir. Save day-old slices for the best French toast or garlic crostini you've ever had.