French Country Bread (Pain de Campagne)
Pain de campagne Say it: pan duh kahn-PAHN-yuh
Pain de campagne is the rustic country loaf of France: a round or oval bread with a thick, deeply browned crust and a moist, slightly sour crumb. It is made from wheat flour with a portion of rye, which gives it a gentle tang and a faint gray-brown tint. Traditionally baked in village ovens and eaten daily with cheese, soup, or charcuterie, it is sturdy enough for breakfast toast and everyday sandwiches. The long, slow rise builds flavor without fuss.
French Country Bread (Pain de Campagne)
Pain de campagne
Pronounced pan duh kahn-PAHN-yuh
- Serves
- 6
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Poolish
Dough
For dusting
Method
For the poolish, stir the 3/4 cup (180 ml) lukewarm water, 1 cup (120 g) bread flour, and 1/4 teaspoon (1 g) yeast in a medium bowl until a thick, lump-free batter forms. Cover loosely and leave at room temperature for 12 to 16 hours, until bubbly, domed, and pleasantly yeasty.
In a large bowl, combine the poolish, 1 cup (240 ml) lukewarm water, 3 cups (360 g) bread flour, and 3/4 cup (90 g) rye flour. Mix with a wooden spoon until no dry flour remains, then cover and rest for 20 minutes.
Sprinkle the 2 teaspoons (12 g) salt and 1/2 teaspoon (2 g) yeast over the dough. Knead in the bowl or on a lightly floured counter for 8 to 10 minutes, until the dough is smooth, elastic, and only slightly sticky; it should spring back when pressed.
Cover and let rise at room temperature for 2 to 3 hours, until nearly doubled. During the first 2 hours, fold the dough over itself in the bowl every 45 minutes, turning the bowl a quarter turn each time.
Turn the dough onto a lightly floured surface and shape into a tight round boule by folding the edges toward the center and pinching the seam. Place seam-side up in a bowl lined with a flour-dusted towel or a floured proofing basket.
Cover and proof for 45 to 60 minutes, until the dough looks puffy and a floured finger pressed 1/2 inch (1 cm) deep leaves a dent that springs back slowly. Meanwhile, heat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Carefully invert the loaf onto a sheet of parchment, dust with flour, and score a shallow cross or single slash with a sharp knife. Lower it into the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for 15 to 20 minutes more, until the crust is deep mahogany and blistered and the loaf sounds hollow when tapped on the base. Cool on a rack for at least 1 hour before slicing.
Regional variants
For a milder, softer loaf, replace the rye flour with whole-wheat flour. A handful of toasted walnuts or sunflower seeds can be folded in after the first rise for a nutty country bread.
Cook's notes
- Let the baked loaf cool completely before slicing; hot bread can taste gummy and compresses easily.
- If your kitchen is cool, proof the dough in an off oven with the light on.
- For a darker crust, bake the uncovered loaf 2 to 3 minutes longer, watching closely.
Serve with
Serve with salted butter, aged cheese, pâté, or a bowl of soup; it is also excellent toasted for breakfast.
Make ahead and storage
Store cut side down at room temperature for up to 2 days, or freeze sliced for up to 1 month and refresh in a hot oven.
