France Pain de Campagne
Pain de campagne, or "country bread," is a rustic French loaf that was traditionally baked in communal ovens by rural families. This hearty bread, often made with a mix of white and whole wheat or rye flours, is characterized by its thick crust and chewy crumb. Its versatility makes it a staple of French cuisine, perfect for slicing and serving with butter, cheese, or as an accompaniment to soups and stews. Pain de campagne reflects the simplicity of French country life, embodying the tradition of using natural ingredients and sourdough starters. Naturally vegetarian, vegan, and dairy-free, it is a timeless bread suitable for many diets and occasions.
Recipe Servings: 1 loaf
Prep Time
30 minutes
+ 18 hours resting
+ 18 hours resting
Cook Time
45 minutes
Total Time
19 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2¾ cups (350 g) bread flour, plus extra for kneading
- 1 cup (120 g) whole wheat or rye flour
- 1½ tsp (9 g) salt
- ½ tsp (2 g) instant yeast
- 1½ cups (350 ml) water, lukewarm
- ¼ cup (60 g) sourdough starter (optional, for added flavor)
- 2 Tbsp (15 g) flour or cornmeal
Directions
- In a large mixing bowl, combine the bread flour, whole wheat or rye flour, salt, and yeast. Add lukewarm water; if using a sourdough starter, mix it with the lukewarm water before adding to the dry ingredients. Stir until a sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 1–2 hours, or until it doubles in size.
- Punch down the dough and shape it into a ball. Place it seam-side down on a baking sheet dusted with flour or cornmeal. Cover loosely with a cloth and let it proof for 30–45 minutes, or until slightly puffy.
- Preheat your oven to 475°F (245°C). If you have a Dutch oven, place it in the oven to heat up. Alternatively, prepare a baking stone or sheet.
- Using a sharp knife or razor blade, score the top of the loaf with 2–3 shallow slashes to allow for expansion. Place the loaf in the hot Dutch oven or directly on the baking stone or sheet. Cover with the lid or a foil tent for the first 20 minutes of baking to trap steam.
- Remove the lid or foil and bake for another 20–25 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
- Allow the bread to cool completely on a wire rack before slicing. Serve with butter or cheese or as a companion to soups and stews.
Notes
- For extra flavor, let the dough ferment in the refrigerator overnight after the first rise.
- To create steam in the oven without a Dutch oven, place a pan of water on the lower rack during the initial baking.
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