Pain de Campagne

Preparation info

  • Makes


    round loaves
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This “country bread” is a variation of the basic French Bread. I like to add a little whole wheat flour to the dough to approximate the “old-fashioned” taste this bread has in France. The shape of this bread is different, too, though there isn’t any reason why you couldn’t make a baguette or epi from it. I like to bake it as a large round loaf—the recipe makes two perfectly sized ones. This type of loaf is frequently risen in a cloth-lined basket ca