Pain De Campagne

Let's Cook

1. Step 1.

   Mix the pre-ferment ingredients (100g wheat or rye sourdough starter, 60g wholemeal bread flour, 65g white bread flour, and 75g water at 35°C) thoroughly in a bowl. Cover and leave in a warm place for 4 hours, or in a cool place for 12 hours (typically overnight), until the mixture is actively bubbling.

2. Step 2.

   Combine the pre-ferment with the dough ingredients (200g wholemeal bread flour, 200g white bread flour, 300g water at 35°C, and 8g salt). Knead the dough on a lightly floured surface for about 10 minutes until it is smooth, elastic, and stretchy.

3. Step 3.

   Dust a 1kg proving basket (or two 500g baskets) generously with rice flour or semolina. Shape the dough into a round or oval to fit the basket, then dip the top in rice flour. Place the dough seam-side up in the basket, cover, and leave to prove in a warm place for up to 5 hours until it has about doubled in size.

4. Step 4.

   While the dough is proving, place a baking stone or heavy baking sheet in the oven. Preheat the oven to 220°C (200°C fan)/425°F/gas 7.

5. Step 5.

   Once the dough has proved, turn it out onto a well-floured peel (or inverted baking sheet). Slash the top of the dough with a sharp knife or lame in your desired pattern. Slide the dough carefully onto the hot baking stone and bake for 10 minutes. Then reduce the oven temperature to 200°C (180°C fan)/400°F/gas 6 and continue baking for another 40–60 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.