Pain de Campagne
Prep time: 20 minutes
Cook time: 40 minutes
Total time: ~12 hours
Servings: 1 large loaf
Country of Origin
France
Description
A thick-crusted, rustic loaf that traditionally bridges the gap between white and whole-grain breads. Made with a blend of white flour and rye or whole wheat flour, it is often naturally leavened with wild yeast (sourdough) to give it a mild, pleasant tang.
Presentation & How It's Eaten
A staple of the French table, often sliced thick and served with hearty stews, cheeses, or pâté.
Ingredients
400g bread flour
100g rye flour
350ml water
100g active sourdough starter
10g salt
Step-by-Step Directions
Mix: Combine all ingredients into a shaggy dough. Let rest for 30 minutes.
Fold: Perform 4 sets of "stretches and folds" every 30 minutes.
Proof: Let rise for 6 hours at room temperature.
Shape and Rest: Shape into a tight round, place in a floured proofing basket, and refrigerate overnight.
Bake: Bake in a preheated Dutch oven at 230°C (450°F) for 40 minutes (20 minutes covered, 20 minutes lid off).
Optional
Walnuts: Fold in a handful of chopped walnuts for extra crunch.
Cooking Tips
Dutch Oven: Using a heavy lidded pot creates the perfect environment to trap steam, ensuring a superior crust.
Nutrition Facts
(Estimated per serving)
Calories: ~240 kcal
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: ~450mg
Total Carbohydrates: 48g
Dietary Fiber: 3g
Sugars: 0g
Protein: 7g
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