Busby's Bakery School

Pain de Campagne Recipe 

pain de campagne recipe main photo

medium

15 -20 hours

france

Pain de campagne is often re-created outside of France but usually, if not always, they come off pretty badly if bought from the shops! This recipe should hope to end any negative thoughts about this bread, it is truly fantastic. The depth of flavour that comes from the rye flour with a combination of lightness and warmth from the white and wholemeal flours make this a culinary delight!.


Ingredients 


    132g  Rye sourdough 


    225g  White Bread Flour


     38g  Wholemeal Bread Flour


     38g  Dark rye flour


   189g  Water


       6g  Salt


1

In a mixing bowl, weigh the water and tare the scale. Next, weigh the sourdough in the same bowl. Weigh the flour and the salt separately and add to the water & sourdough bowl.

2

Set a 7 minute timer and using a dough scraper, gently combine the ingredients. When working in the bowl starts to hinder the technique, take the dough out and continue on a workbench. Slow knead using a slow, stretching technique until the timer sounds. Place back into the mixing bowl and cover. Put the dough in the fridge for 15 minutes.

3

Remove from the fridge, setting a timer for 8 minutes. Fast knead using the stretch and slap technique on the workbench. When the timer sounds, place the dough back in the bowl, cover and bulk ferment in the fridge for 1 hour. 

4

Now it’s time to shape. Take the dough out of the bowl and place onto a lightly floured table. Pull the dough over itself whilst rotating to shape into a round and leave to rest for 10 minutes. 

5

Prepare a banneton by dusting it in wholemeal and dark rye flour. Repeat the shaping process again and place into the floured baneton with the seam side facing upwards. Cover the bowl loosely with a bag and place in the fridge to proof overnight for 10-14 hours. 

6

The next morning get the oven preheated at 250C (480F) with a baking stone near the bottom. The dough should have risen to the top of the baneton, if not leave it out on the kitchen table for a couple of hours. 

7

Once the oven and the bread are ready, turn the dough out on a dusted peel and cut the bread with a lame. Choose any design you wish to cut just not too many as wholemeal and rye flours struggle to oven spring with too many cuts. You can lightly dust with flour before cutting if you choose.

8

Place the bread in the oven using a peel and add plenty of steam. Bake at 230C (440F) for 40-50 minutes, opening the door quickly and then dropping the temperature to 220C (420F) after 20 minutes.

9

For the most authentic pain de campagne, bake until there is a nice amount of caramelisation on the crust, remove using a peel and allow to cool.

Method using a dough mixer


1

In a mixing bowl, weigh the water and tare the scale. Next, weigh the sourdough in the same bowl. Weigh the flours and the salt in another bowl.

2

Add all the ingredients to a dough mixer fitted with a dough hook attachment. Mix at a slow speed for 5 minutes before increasing the speed to fast for another 4 minutes. 

3

Using a dough scraper remove the dough from the bowl and place it in a mixing bowl. Cover and leave to bulk ferment in the fridge for 1 hour.

4

Now it’s time to shape. Take the dough out of the bowl and place onto a lightly floured table. Pull the dough over itself whilst rotating to shape into a round and leave to rest for 10 minutes. 

5

Prepare a banneton by dusting it in wholemeal and dark rye flour. Repeat the shaping process again and place into the floured baneton with the seam side facing upwards. Cover the bowl loosely with a bag and place in the fridge to proof overnight for 10-14 hours. 

6

The next morning get the oven preheated at 250C (480F) with a baking stone near the bottom. The dough should have risen to the top of the baneton, if not leave it out on the kitchen table for a couple of hours. 

7

Once the oven and the bread are ready, turn the dough out on a dusted peel and cut the bread with a lame. Choose any design you wish to cut just not too many as wholemeal and rye flours struggle to oven spring with too many cuts. You can lightly dust with flour before cutting if you choose.

8

Place the bread in the oven using a peel and add plenty of steam. Bake at 230C (440F) for 40-50 minutes, opening the door quickly and then dropping the temperature to 220C (420F) after 20 minutes.

9

For the most authentic pain de campagne, bake until there is a nice amount of caramelisation on the crust, remove using a peel and allow to cool.

How to make pain de campagne with a video tutorial


Top tips for the best pain de campagne


The bottled water that I used in the video made no difference to the taste at all. I had been going through a phase of watching Italian bakers use it and despite knowing there is no scientific evidence that bottled water tastes better in bread than ordinary, I tried it anyway.... It doesn't, providing your tap water is drinkable, just use that.

You can use a white flour sourdough in this recipe if you don't have a rye one, it makes a slightly lighter bread. If you don't have a rye sourdough you can refresh 48g white sourdough with 48g rye flour and 38g water, 6-8 hours previous to starting the recipe.

You can experiment with this recipe as you wish by changing the ratio of the flours to change the flavour. You may also wish to try an autolyse at the start of making this bread too.

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