Pain de Campagne

Preparation info

  • Makes

    1

    large loaves
    • Difficulty

      Easy

    • Ready in

      10 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Bread recipes probably evolve over time, which may be due to lard being replaced by vegetable fat, barm by baker’s yeast or locally grown wheat by imported flour. It may result from salt being reduced, or simply the baker tweaking things. Since Andrew Whitley wrote Bread Matters in 2006, he’s been modifying some recipes, and so this is the 2016 remix of his pain de campagne, or French-style country bread, which appeared in that book.

Ingredients

    Method