How to Make a Traditional French Pain de Campagne (Country Bread)
Pain de Campagne, or French country bread, is a rustic, flavorful sourdough-style bread that has been a staple in French homes for centuries. This bread is characterized by a thick, crusty exterior and a soft, airy interior with a slight tang, thanks to the fermentation process.
Below, we provide a detailed, step-by-step guide to making traditional Pain de Campagne at home.
Ingredients
Before beginning, gather the necessary ingredients:
For the Starter (Levain)
- 100g (3.5 oz) whole wheat flour
- 100g (3.5 oz) water
- 20g (0.7 oz) active sourdough starter
For the Dough
- 500g (4 cups) bread flour (or a mix of white and whole wheat flour)
- 350g (1.5 cups) water
- 100g (3.5 oz) levain (starter)
- 10g (2 tsp) sea salt
Step 1: Preparing the Levain
The levain (starter) needs to be active and bubbly before you start the bread-making process.
- In a bowl, mix 100g of whole wheat flour, 100g of water, and 20g of your sourdough starter.
- Stir well, cover with a cloth, and let it ferment at room temperature for 4–6 hours, or until doubled in size.
- It should have a bubbly texture and a pleasant, slightly sour aroma.
Step 2: Mixing the Dough
- In a large mixing bowl, combine 500g of bread flour and 350g of water.
- Mix until all the flour is hydrated, then let it rest for 30 minutes. This process, known as autolyse, helps develop the dough’s structure.
- After the rest, add 100g of levain and mix thoroughly.
- Finally, add 10g of salt and knead gently to incorporate it into the dough.
Step 3: Bulk Fermentation & Stretch-and-Folds
- Cover the dough and let it ferment at room temperature for 4–5 hours.
- Every 30 minutes, perform a stretch and fold:
- Wet your hands, gently stretch one side of the dough upward, then fold it over itself.
- Repeat this on all four sides of the dough.
- This process strengthens the gluten structure and enhances fermentation.
Step 4: Shaping the Dough
- Lightly flour your work surface and gently turn out the dough.
- Shape it into a round boule by folding the edges into the center.
- Place the dough seam-side up in a floured proofing basket or bowl lined with a towel.
Step 5: Final Proofing
- Cover the dough with a cloth and let it proof at room temperature for 1–2 hours.
- Alternatively, for better flavor, place it in the refrigerator overnight (8–12 hours) for a slow fermentation.
Step 6: Baking the Bread
- Preheat your oven to 475°F (245°C) with a Dutch oven inside.
- Once heated, carefully transfer the dough onto parchment paper and place it in the hot Dutch oven.
- Score the top with a sharp knife or razor blade to allow controlled expansion.
- Cover and bake for 20 minutes, then remove the lid and bake for another 20–25 minutes until golden brown.
- The bread is done when it has a deep brown crust and sounds hollow when tapped on the bottom.
Step 7: Cooling & Enjoying
- Let the bread cool completely on a wire rack for at least 1 hour before slicing.
- Serve with butter, cheese, or enjoy it on its own for a true taste of traditional French baking.
Final Tips
- Flour Variations: Mix different flours (whole wheat, rye, or spelt) for unique flavors.
- Hydration Adjustment: If using whole wheat or rye, you may need slightly more water.
- Storage: Keep the bread in a paper bag or wrapped in a clean towel at room temperature for up to 3 days.
With patience and practice, you can master the art of Pain de Campagne, bringing a slice of rustic French tradition into your home!