pain de campagne recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pain de campagne recipe

Pain de campagne is a traditional French bread that I’ve fallen in love with over the years. It’s a simple yet delicious recipe that’s perfect for any occasion, whether it’s a quick breakfast on-the-go or a special gathering with family and friends. I’ve been experimenting with this recipe for quite some time now, and I must say it never fails to impress.

The combination of rustic texture, earthy flavors, and satisfying aroma is truly irresistible. My kids love helping me mix and knead the dough, and they always ask for seconds when it’s freshly baked. As a busy mom, I appreciate how easy this recipe is to make ahead of time and store in the freezer for later use.

It’s also incredibly versatile – you can serve it on its own, topped with cheese, meats, or spreads. I’ve even used it as a base for various sandwiches and toast creations. The best part?

Pain de campagne is incredibly healthy compared to many commercial bread options available today. With its low glycemic index and high fiber content, I feel good about serving it to my family without worrying about any negative health consequences. Over time, I’ve made some tweaks to the original recipe to suit our tastes and dietary needs.

Today, I’m excited to share my adapted pain de campagne recipe with all of you – so grab your mixing bowls and let’s get baking!

Pain de Campagne Recipe

4.9 from 1858 votes

Pain de Campagne is a traditional French bread known for its crispy crust and chewy interior. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Poolish

200g bread flour
200g water (room temperature)
1/4 tsp instant yeast

For the Dough

350g bread flour
1 tsp salt
1 tsp instant yeast
250g water (room temperature)

👨‍🍳Directions

1Combine bread flour and water in a bowl to make the poolish.
2Cover and let it rest at room temperature for 8 to 12 hours until bubbly and active.
3In a large mixing bowl, combine 350g of bread flour, salt, and yeast.
4Add the poolish and the water.
5Mix until a rough dough forms.
6Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
7If the dough is too sticky, add a bit more flour.
8Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 2 hours until doubled in size.
9Punch down the dough and shape it into a round loaf.
10Place it seam-side up in a well-floured banneton.
11Cover and let it rise again for 1 to 2 hours until almost doubled in size.
12Preheat your oven to 475°F (245°C) with a Dutch oven or baking sheet inside.
13Carefully turn the dough onto a piece of parchment paper and make a few slashes on the surface with a sharp knife or lame.
14Transfer the dough (along with the parchment) into the preheated Dutch oven or onto the baking sheet.
15Bake for 20 minutes with the lid on, then reduce the oven temperature to 450°F (230°C), remove the lid, and bake for an additional 20-25 minutes until the crust is golden brown and the internal temperature reaches 205°F (96°C).
16Remove the bread from the oven and let it cool completely on a wire rack before slicing.
17This helps to maintain the crust and allows the interior to set.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Banneton (proofing basket)

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 500mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 7g

📝Notes

Tips: Ensure the poolish is very active before mixing into the dough. A well-hydrated dough will result in a more open crumb structure.

I love serving pain de campagne at family gatherings because it’s easy to make ahead of time and can be reheated as needed. The best part?

It’s perfect for any occasion – whether you’re looking for a simple breakfast option or a hearty dinner solution. My family loves dipping into its rich flavors and textures, making this recipe a staple in our household.

❓ Frequently Asked Questions About Pain de Campagne

Q1: What is the difference between pain de campagne and other types of bread?

Pain de campagne is a type of French bread that is characterized by its rustic texture and earthy flavors. Unlike other types of bread that are often soft and fluffy, pain de campagne has a denser texture that makes it perfect for dipping into olive oil or serving as a base for various toppings.

Q2: Can I make pain de campagne using whole wheat flour?

While you can substitute whole wheat flour for all-purpose flour in the pain de campagne recipe, keep in mind that the resulting bread may have a slightly different flavor profile.

Q3: How do I store pain de campagne after baking?

Pain de campagne can be stored at room temperature for up to three days or frozen for up to two months. When storing at room temperature, make sure the bread is wrapped tightly in plastic wrap or aluminum foil to maintain its freshness.

Q4: Can I make pain de campagne ahead of time?

Yes, you can make pain de campagne ahead of time by mixing the dough and letting it rise before shaping it into loaves or rolls.

Q5: How do I reheat leftover pain de campagne?

You can reheat leftover pain de campagne by wrapping it in foil and baking it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warm 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.

Similar Posts