Pain de Campagne

Name: Pain de Campagne
Yield: Makes 1 Loaf
Cuisine: French
Ingredients: 25 g/1 oz/¼ cup rye flour; 50 g/2 oz/½ cup wholemeal bread flour; 225 g/8 oz/2 cups unbleached white bread flour, plus extra for dusting; 120 ml/4 fl oz/½ cup water; 1.5 ml/¼ tsp easy bake (rapid-rise) dried yeast; 7.5 ml/1½ tsp salt; 50 g/2 oz/½ cup wholemeal (whole-wheat) bread flour; 2.5 ml/½ tsp easy bake dried yeast; 200 ml/7 fl oz/⅞ cup water; 175 g/6 oz/1½ cups unbleached white bread flour; 2.5 ml/½ tsp granulated sugar

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This rustic-style French bread is made using a poolish or sponge. The fermentation period is fairly short, which makes for a loaf which is not as sour as some breads of this type. It is also lighter and slightly less chewy.

Ingredients

For the Poolish

200 ml/7 fl oz/⅞ cup water
175

Europe
France
Mediterranean
Bread
Vegan

Method

Pour the water for the poolish into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over both types of flour, ensuring that the water is completely covered. Make a small indent in the centre of the flour; add