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Breads

Pain de Campagne

The Quirky Foodster Team

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30 minutes
Prep
45 minutes
Cook

Ingredients

  • 400 g (3 1/4 cups) Strong white bread flour
  • 100 g (3/4 cup + 2 tbsp) Whole rye flour
  • 350 ml (1 1/2 cups) Water
  • 100 g (1/2 cup) Active sourdough starter
  • 10 g (2 tsp) Fine sea salt

Method

  1. Mix white flour, rye flour and water; rest (autolyse) for 30-45 minutes.
  2. Add sourdough starter and salt; mix thoroughly until well combined.
  3. Bulk ferment 4-5 hours at room temperature, performing 3-4 sets of stretch-and-folds in the first 2 hours.
  4. Shape the dough into a tight round or oval boule and place seam-side up in a floured banneton.
  5. Cold proof in the refrigerator overnight (8-12 hours).
  6. Preheat oven with a Dutch oven inside to 240°C (465°F).
  7. Turn the loaf out onto parchment, score the top, and lower into the hot Dutch oven.
  8. Bake covered for 20 minutes, then uncovered for a further 20-25 minutes until deeply golden brown.

Introduction: Meaning ‘country bread’, this rustic sourdough loaf traditionally combines wheat and rye flours in a large round or oval shape, historically baked in communal village ovens once a week to feed rural French households.

Cultural Background: Meaning ‘country bread’, this rustic sourdough loaf traditionally combines wheat and rye flours in a large round or oval shape, historically baked in communal village ovens once a week to feed rural French households.

Tips: A well-fed, active sourdough starter is essential; if it doesn’t float when dropped in water, let it ferment longer before using.

Variations: Some bakers add a portion of whole wheat flour instead of rye for a milder, nuttier flavour. Already vegetarian. Already vegan.

Storage: Store cut-side down at room temperature, wrapped in a cloth, for up to 4 days.

Reheating: Refresh slices in a toaster, or the whole loaf in a 180°C (350°F) oven for 10 minutes.

FAQs:

Q: Can I use commercial yeast instead of sourdough starter?

A: Yes, though the flavour and texture will differ; use about 7 g (2 1/4 tsp) instant yeast and reduce bulk fermentation to about 2 hours.

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