Pain de Campagne

Name: Pain de Campagne
Prep time: 9 h
Cook time: 50 min
Total time: 9 h 50 min
Yield: Makes 1 large or 2 small loaves
Cuisine: France
Ingredients: 65g/2¼oz/½ cup white bread flour; 75g/2½oz/scant ⅓ cup water, at 35°C/95°F; 8g/1½ tsp fine/table salt; rice flour or semolina for dusting; 200g/7oz/1½ cups minus 1 tbsp wholemeal bread flour; 200g/7oz/1½ cups minus 1 tbsp white bread flour; 300g/10½oz/1¼ cups water, at 35°C/95°F; 100g/3½oz/generous ⅓ cup wheat or rye sourdough starter; 60g/2oz/½ cup wholemeal/wholewheat bread flour

Preparation info

Makes
1
large loaves

Difficulty
Easy
Ready in
10 hr

Appears in

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 recipe