Pain de Campagne - French Country Bread
Pain de Campagne, also known as French Country Bread, is a classic bread that originated in the rural areas of France. It is a rustic, hearty bread with earthy, nutty, and slightly sour flavors, perfect for adding depth to a variety of dishes. The dense and chewy texture is both satisfying and wholesome, perfect when spread with salted butter, or used for sandwiches.
Pain de Campagne is known for its complex flavor profile. The bread is typically made with a combination of bread flour and whole wheat flour, which gives it a hearty, nutty flavor. The crust of Pain de Campagne is thick and crispy, while the crumb is dense and chewy.
The flavor of Pain de Campagne is earthy and slightly sour, with a subtle sweetness that comes from the natural fermentation process. The bread has a distinct tangy flavor that comes from the addition of sourdough starter, which gives it a unique depth of flavor. The combination of whole wheat flour and bread flour gives the bread a nutty, wheaty flavor that is both satisfying and wholesome.
Pain de Campagne has a hearty and satisfying texture, with a dense and chewy crumb that is perfect for soaking up sauces and soups. The crust is thick and crispy, providing a satisfying crunch with each bite. The bread is versatile and can be served with a variety of dishes, from soups and stews to sandwiches and salads.
RECIPE BY VANIECE
YIELD: 2 LOAVES
ACTIVE TIME: 20 MINUTES
PROOFING TIME: 3H - 3H 30 MINUTES
BAKING TIME: 25-30 MINUTES
TOTAL TIME: 4H 20 MINUTES
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155g T65 flour or very strong white bread flour
- 60g dark rye flour
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7g salt
- 75g levain
- 9g light muscavado sugar
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150g water at 20-25C
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10g fresh yeast
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All wet ingredients, plus the yeast in a stand mixer and mix until dissolved, add all dry ingredients and mix for 3 minutes on medium speed.
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Continue mixing for a further 7-10 minutes. Check that the dough springs back when you press on it. When it does, the dough is ready for resting.
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Allow the dough to rest (covered) for one hour. Divide the dough into two equal pieces. Shape the dough into a ball and allow to rest for 30 minutes (covered).
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To shape the dough, gently press the dough into a rectangular shape, try not to deflate the dough too much. Fold one end of the longer side to the other. Pinch to seal. Leave to rest for 1 hour.
- Repeat the folding, until the feel that the dough is taut and sealed properly.
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Place the dough on a greased baking tray and allow to rest for 1 hour (covered).
- Lightly dust the dough with some flour, score the bread at a 45 degree angle.
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Preheat the oven to 260C. Create a steam oven by placing a bowl of water inside the oven as it is preheating.
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Bake for 25-30 minutes until golden brown!
