Pain De Campagne
- 30m Prep Time
- 1h 0mCook Time
- 10h Ready In
A French-style country bread made with a sourdough starter and a mix of wholemeal and white bread flours. The dough is fermented overnight, then shaped and baked until the crust is deep golden brown.
Ingredients
- 100 g wheat or rye sourdough starter
- 60 g wholemeal bread flour
- 65 g white bread flour
- 75 g water
- 200 g wholemeal bread flour
- 200 g white bread flour
- 300 g water
- 8 g fine salt
- rice flour or semolina for dusting
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 146 mg
- Iron: 27.3 mg
- Magnesium: 295 mg
- Phosphorus: 936 mg
- Potassium: 1005 mg
- Zinc: 7.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 100 g wheat or rye sourdough starter
- 60 g wholemeal bread flour
- 65 g white bread flour
- 75 g water
- 200 g wholemeal bread flour
- 200 g white bread flour
- 300 g water
- 8 g fine salt
Prepare
- rice flour or semolina, for dusting
Let's Cook
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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.
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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.
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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.
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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.
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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.