Pain de campagne which means country bread is a large round rustic loaf. The American version of this bread is the sourdough bread. Traditionally, it is made with a starter wherein the dough ferments for several hours resulting to more developed yeasty taste. It has thick, crispy crust and with irregular holes, soft and chewy crumb.
- Oven – preheat to 446°F
- Baking stone – preheat to 446°F
- Stand mixer with dough hook
- Kitchen digital scale
- Large glass bowl – lightly greased
- Small glass bowl
- Bread lame
- Round banneton basket
- Wooden spoon
- Cast iron skillet
PAIN DE CAMPAGNE:
- Servings: 4
- Cooking Time: 30M
- Difficulty: Medium
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 2 oz whole-wheat flour
- 2 oz warm bottled water
- 3 oz whole-wheat flour
- 3 oz warm bottled water
- 1 oz whole-wheat flour
- 4 oz bread flour
- 4 oz warm bottled water
- 8 oz warm bottled water
- 12 oz bread flour
- 2 tsps salt
STARTER: Mix whole-wheat flour and warm water into a small glass bowl. Stir with wooden spoon until flour is fully incorporated. Cover with plastic wrap and let stand in a warm place for 2 days.
FIRST FEED: Remove 2 tablespoons from the starter, place in a large bowl. Discard the remaining amount. Add water and whole-wheat flour into the bowl, stir with wooden spoon until well combined. Cover with plastic wrap and let stand in a warm place for 1 day.
SECOND FEED: Remove the film on the surface, gradually add water and flour until a firm dough is formed. Cover with plastic wrap and let stand for at least 10 hours.
DOUGH: Place flour in the stand mixer bowl. Stir water into the starter with a wooden spoon until well combined. Slowly add starter mixture to flour, mix on low speed for about 2 minutes or until dough becomes cohesive. Cover with plastic wrap and let the dough relax for 20 minutes.
Add salt to dough, mix on low speed for about 5 minutes. Turn to medium low and knead for about 2 minutes or until the dough is smooth and elastic and does not stick on the side of the bowl.
Transfer to a lightly greased large glass bowl, cover with plastic wrap and let rise in a warm place for 2 to 2 ½ hours or until doubled its size. Deflate the dough to remove large air bubbles.
On a floured surface, knead the dough slightly by hand using stretch and fold method 10-15 times. Mold to fit the proofing basket while securing the seam.
Dust the proofing basket with handful of flour and sprinkle the dough as well. Place the dough into the proofing basket seam side up. Cover with plastic wrap and let rise for 2 to 3 hours or until nearly doubled its size.
Transfer the dough to a parchment paper covered tray upside down (seam on the bottom). Score the dough on the surface with a bread lame to your preferred signature design.
Place a cast iron skillet on the bottom rock with 1 cup hot water to create steam. Slide the dough onto the baking stone carefully. Bake at 446°F for 30 minutes or until golden brown in color. Remove from the oven and let cool in a cooling rack.