Country-style bread (Pain de campagne)
12 servings
240 minutes
Country bread, or Pain de campagne, is a soulful classic of French cuisine born in village bakeries and infused with the spirit of tradition. Its rough crust crunches with every bite while the crumb is soft and aromatic with subtle notes of rye flour. Historically, this bread was baked in wood-fired ovens where it gained its unique character. It pairs perfectly with cheeses, pâtés, and even just butter. Unpretentious and honest, Pain de campagne is a symbol of coziness and simplicity—a reminder of leisurely mornings in the French countryside where fresh bread is not just food but part of the culture.
1
Mix 200 g of wheat flour, 50 g of rye flour, 5 g of fresh yeast, salt, and 175 ml of water. Stir and let it sit for 4 - 6 hours.
- Wheat flour: 700 g
- Rye flour: 150 g
- Fresh yeast: 10 g
- Salt: to taste
- Water: 575 ml
2
Add 5 g of yeast, 500 g of wheat flour, 100 g of rye flour, salt, and 400 ml of water to the dough. Knead the dough, form a ball, and leave it in a floured bowl, covered, for 1 hour.
- Fresh yeast: 10 g
- Wheat flour: 700 g
- Rye flour: 150 g
- Salt: to taste
- Water: 575 ml
3
Place the dough on the surface, knead it, form a ball, cover it, and let it rest for another hour.
4
Repeat this action and leave it for another 30 minutes.
5
On a floured surface, divide the dough into 2 parts, form balls, and let them rest under a towel for another 1.3 hours.
6
Place the loaves seam side down on a floured towel-lined baking sheet and make a circular cut on each with a sharp knife.
7
Preheat the oven to 250 degrees.
8
Spray the oven walls with a spray bottle, place the loaves, and bake for 5 minutes.
9
Reduce the temperature to 220 degrees and bake for another 25 - 30 minutes.
