pain de campagne bread recipe

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pain de campagne bread recipe
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The Best pain de campagne bread recipe

I’ve been experimenting with various bread recipes for years, and I’m always on the lookout for something new and exciting to share with my family and friends. Pain de campagne, a rustic French bread, has become a staple in our household.

Its rich flavor and satisfying texture make it perfect for any occasion. Whether we’re having a quick breakfast or a leisurely dinner, this bread always hits the spot.

My kids love it when I serve it warm with a pat of butter, and my husband appreciates its hearty goodness paired with a bowl of soup. As for me, I adore the way the slightly sweet dough comes together with the subtle tang of yeast.

It’s truly a delight to work with and always turns out beautifully. The best part?

It’s surprisingly easy to make at home, requiring minimal ingredients and effort. I’ve tried numerous variations over the years, but this recipe remains my go-to for its simplicity and delicious results.

My family can’t get enough of it, and I’m sure yours will love it just as much as we do.

Pain de Campagne Bread Recipe

Pain de Campagne Bread Recipe

4.7 from 1518 votes

Pain de Campagne is a traditional French bread known for its rustic, hearty texture and rich flavor. This recipe uses a combination of flours and a long fermentation process to achieve an authentic taste.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time6 hours 55 mins
Servings: 1 loafCuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Poolish

300 grams bread flour
300 grams water, room temperature
1/4 tsp instant yeast

For the Dough

400 grams bread flour
100 grams whole wheat flour
1 1/2 tsp salt
1/4 tsp instant yeast
300 grams water, room temperature

For the Baking

Cornmeal, for dusting

👨‍🍳Directions

1In a medium bowl, combine the poolish ingredients (300 grams bread flour, 300 grams water, 1/4 tsp instant yeast) and mix until there are no dry bits of flour left.
2Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 16 hours.
3The mixture should be bubbly and have a slight sour smell indicating fermentation.
4In a separate large bowl, combine the dough ingredients (400 grams bread flour, 100 grams whole wheat flour, 1 1/2 tsp salt, 1/4 tsp instant yeast, 300 grams water).
5Add the fermented poolish to this bowl.
6Mix the ingredients together using a spoon or your hands until a shaggy dough forms.
7Cover the bowl with plastic wrap and let it rest for 20 minutes.
8This process is called autolyse and it helps to develop the gluten in the dough.
9After resting, perform a series of stretch and folds.
10With wet hands, gently pull and stretch the dough from one side and fold it into the middle.
11Do this on all four sides, working your way around the bowl.
12Let the dough rest for 30 minutes, then perform another set of stretch and folds.
13Repeat this process every 30 minutes for 2 hours.
14The dough should become smoother and more elastic with each fold.
15After the final set of stretch and folds, shape the dough into a boule.
16To do this, turn the dough out onto a lightly floured surface and gently deflate it.
17Fold the edges of the dough into the middle, creating a tight ball.
18Place the dough seam-side up in a well-floured banneton or bowl lined with a floured kitchen towel.
19Cover it with plastic wrap and let it rise at room temperature for 1 to 2 hours, or until it has almost doubled in size.
20Preheat your oven and baking surface to 500°F (260°C) for at least 30 minutes.
21This could be a baking stone or a Dutch oven.
22If using a Dutch oven, place it in the oven as it preheats.
23Gently turn the dough out onto a piece of parchment paper and make a few slashes on the surface using a lame or sharp knife.
24This will allow the bread to expand in the oven.
25If using a Dutch oven, carefully transfer the dough (along with the parchment) into the preheated pot.
26If using a baking stone, transfer the dough onto the stone and pour 1 cup of hot water into a preheated pan on the bottom rack of the oven to create steam.
27Be careful not to burn yourself.
28Bake the bread for 20 minutes with the lid on (if using a Dutch oven) or with a sheet pan over the loaf (if using a baking stone).
29After 20 minutes, reduce the oven temperature to 450°F (230°C), remove the lid or sheet pan, and bake for an additional 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 205°F (96°C).
30The bread should sound hollow when tapped on the bottom.
31Remove the bread from the oven and let it cool completely on a wire rack before slicing.
32This is important as it allows the internal structure of the bread to set.
33Enjoy your homemade Pain de Campagne with your favorite meal.

🔧Equipment

Mixing bowl
Plastic wrap
Banneton
Baking stone or Dutch oven
Lame or sharp knife
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 1g🥩Protein: 12g

📝Notes

Tips: For a more pronounced sour flavor, you can increase the fermentation time of the poolish. You can also experiment with different types of flour to achieve your desired texture and flavor.

Watch Video Of How Pain de Campagne Bread Recipe Works

One of the reasons I love this recipe is that it’s incredibly versatile – perfect for everyday meals or special occasions alike. Not only does it pair well with soups or stews, but it also makes an excellent base for sandwiches or toasties.

My family often requests it when we have guests over because of its welcoming aroma and delicious taste. As an added bonus, this recipe is relatively healthy considering its simplicity and lack of processed additives.

❓ Frequently Asked Questions About Pain de Campagne Bread

What is pain de campagne?

Pain de campagne is a traditional French bread that originated in rural areas where bakers would create simple yet flavorful loaves using readily available ingredients. This bread is characterized by its rustic texture, slightly sweet flavor, and crispy crust.

How long does pain de campagne take to rise?

Depending on the temperature and ambient conditions, pain de campagne typically takes around 1-2 hours to rise before baking. However, it’s essential to keep an eye on your dough as it may take longer or shorter periods depending on your environment.

Can I use this recipe to make other types of bread?

While this recipe yields an authentic pain de campagne, you can experiment with different flavors and ingredients to create unique variations. For instance, you could add herbs or spices for added depth or try using whole wheat flour for a nuttier taste.

Is pain de campagne suitable for people with gluten intolerance?

Unfortunately, traditional pain de campagne contains gluten from wheat flour, making it unsuitable for those with gluten intolerance or sensitivity. However, you can adapt this recipe by substituting gluten-free flours to create a delicious alternative.

How do I store leftover pain de campagne?

You can store leftover pain de campagne at room temperature for up to 3 days or freeze it for up to 2 months. When reheating, simply place the bread in a toaster oven or conventional oven at 350°F (175°C) until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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