Country Bread Pain De Campagne
Rustic, hearty, and brimming with old-world charm, Country Bread Pain de Campagne is a timeless artisan loaf that combines simplicity with sophistication. Made with a tangy sourdough starter, a blend of all-purpose and whole wheat flours, and a slow, cold fermentation process, this bread develops an unparalleled depth of flavor and a beautifully chewy texture with a crisp, golden crust. The recipe features traditional techniques like autolyse, stretch-and-folds, and proofing in a banneton, ensuring a perfectly airy crumb with every bite. Baked to perfection in a hot Dutch oven or on a baking stone, this French-inspired country bread is ideal for serving alongside soups, cheeses, or as the foundation for gourmet sandwiches. Perfect your artisanal bread-making skills with this Pain de Campagne recipe, brimming with rustic flavors and timeless appeal!
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Recipe Information
Ingredients
- 100 grams Sourdough starter
- 400 grams All-purpose flour
- 100 grams Whole wheat flour
- 375 milliliters Water
- 10 grams Salt
Instructions
1. In a large mixing bowl, combine the sourdough starter, water, all-purpose flour, and whole wheat flour. Mix until just combined to form a shaggy dough. Cover with a damp towel and let rest for 30 minutes (autolyse).
2. After resting, sprinkle the salt over the dough. Using your hands, pinch and fold the dough to incorporate the salt evenly. Perform a series of folds by pulling one side of the dough and folding it over the middle, rotating the bowl and repeating this 6-8 times.
3. Cover the bowl with a damp towel and let the dough proof at room temperature. Over the next 4-5 hours, perform stretch-and-folds every 30 minutes. This involves gently stretching the dough upwards and folding it over itself to build strength while maintaining lightness.
4. After the bulk fermentation, transfer the dough to a lightly floured surface. Shape it into a round or oval loaf by folding it into itself and creating surface tension. Place the shaped dough seam-side up in a flour-dusted banneton or bowl lined with a clean kitchen towel.
5. Cover the dough and refrigerate overnight, or for at least 8 hours. This cold fermentation develops flavor and makes the dough easier to handle.
6. Preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside for at least 30 minutes. If using a Dutch oven, remove the dough from the fridge and carefully invert it onto parchment paper. Score the top of the loaf with a razor blade or bread lame.
7. Transfer the dough with the parchment paper into the preheated Dutch oven or onto the baking stone. Cover with the lid and bake for 20 minutes. Then remove the lid and bake for an additional 25 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
8. Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your Pain De Campagne with butter, cheese, or as a base for sandwiches.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 388.4 g | 141% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 1.5 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
