Pain de Campagne

Preparation info
  • Makes


    • Difficulty


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.


For the Poolish

  • 200 ml/7 fl oz/ cup water
  • 175


  1. 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.

  2. Sprinkle over both types of flour, ensuring that the water is completely covered. Make a small indent in the centre of the flour; add