What is Pain de Campagne made of?

Pain de Campagne is a traditional French country bread made with wheat flour, water, salt, and yeast or sourdough starter. It may also include a small portion of rye flour for added flavor and texture. The bread is characterized by its thick, crispy crust and a slightly chewy, dense crumb with irregular holes.

What is the difference between sourdough and pain de campagne bread?

Sourdough bread is made using a sourdough starter, which is a mixture of flour and water that contains wild yeast and bacteria. Pain de Campagne can be made with either commercial yeast or a sourdough starter. The main difference lies in the flavor profile, with sourdough having a more pronounced tangy taste due to the longer fermentation process.

What is the difference between pain au levain and pain de campagne?

Pain au levain is a French bread made exclusively with a sourdough starter (levain), resulting in a more complex flavor and slightly acidic taste. Pain de Campagne can be made with either commercial yeast or a sourdough starter and often includes a small portion of rye flour, resulting in a milder flavor and denser texture compared to pain au levain.

What to eat with Pain de Campagne?

Pain de Campagne is a versatile bread that pairs well with various accompaniments. It is perfect for making sandwiches with cured meats, cheeses, and vegetables. The bread also complements hearty soups, stews, and salads. It can be enjoyed on its own with butter, olive oil, or your favorite spread. Pain de Campagne is also an excellent choice for making crostini or bruschetta.

How to Make Pain de Campagne (French Country Bread)

Ingredients

Scale

3 cups bread flour
1 cup whole wheat flour
1 cup sourdough starter, active and bubbly
1 1/4 cups water (filtered or bottled, at room temperature)
1 1/2 tsp salt

Tools

A reliable oven that maintains a stable temperature
Mixing bowls large enough for dough fermentation
Dough scraper (bench scraper)
Kitchen scale for precise measurements
Sharp knife or razor blade for scoring loaves
Spray bottle for oven steam
Cooling rack

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Instructions

In a large mixing bowl, combine the bread flour, whole wheat flour, and salt.
Create a well in the center of the dry ingredients and pour in the water and sourdough starter. Use a wooden spoon or your hands to mix until a shaggy, sticky dough forms.
Turn the dough onto a lightly floured surface. Knead for about 10-15 minutes until the dough is smooth, elastic, and slightly tacky. If using a stand mixer, knead with a dough hook on medium-low speed for 6-8 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
After the first rise, gently deflate the dough and shape it. For a rustic look, form a round loaf.
Place the shaped dough seam-side up in a floured proofing basket or a bowl lined with a floured towel. Cover and let it proof for 30-60 minutes, until puffy and about 50% larger.
Preheat your oven to 475°F (245°C) with a baking stone or heavy-duty baking sheet inside. Place a metal pan on the bottom rack for steam.
Just before baking, slash the top of the dough with a sharp knife or razor. Carefully transfer the dough to the preheated stone or baking sheet. Pour a cup of hot water into the metal pan to create steam and quickly close the oven door.
Bake for 35-45 minutes, or until the bread is a deep golden brown and sounds hollow when tapped. Reduce the oven temperature to 450°F (230°C) after 15-20 minutes to prevent over-browning.
Remove the bread from the oven and cool on a wire rack for at least an hour before slicing.

Notes

Avoid over-fermenting; it can make the dough sour and slack. The dough should not more than double in size.
Under-kneading can lead to dense bread. Ensure the dough is smooth and passes the windowpane test.
Allow the dough to develop flavor and structure without rushing the fermentation and proofing stages.
Don’t forget to create steam in your oven; it’s crucial for a crusty exterior.
Enjoy with butter, use it for sandwiches, pair it with soups, or top it with your favorite spreads. It’s also great for making crostini or bruschetta.

Author: Natasha Krajnc
Category: bread
Cuisine: French