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France · Pain français
Sourdough pain de campagne
A large round loaf with a soft crumb and a thick crust, made with wheat flour, a little rye and natural leaven.
translation Translated from French. Translation by Mathieu Garnier. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 10
- Preparation
- 30 min
- Cooking
- 45 min
- Resting
- 840 min
- Total
- 915 min
- Difficulty
- Medium
Cuisine / tradition: Pain français (FR) — declared by the author
- Bread
- Baked
- Everyday
Ingredients
For 10 servings
- 400 g T80 wheat flour
- 100 g T130 rye flour
- 350 ml water
- 100 g active sourdough starter, fed 4–6 hours earlier
- 10 g salt
Method
- Step 1. Mix the flours and water and rest for twenty minutes (autolyse).⏱ 20 min
- Step 2. Add the starter and salt; knead or fold the dough until smooth.⏱ 10 min
- Step 3. Let it rise at room temperature with folds every thirty minutes for two hours, then until it has grown by about half.⏱ 240 min
- Step 4. Shape into a tight round, place in a floured basket, cover and rest in the fridge overnight.⏱ 600 min
- Step 5. Preheat a covered pot to 250 °C. Turn out the dough, score it and bake with the lid on.⏱ 25 min
- Step 6. Remove the lid, lower to 220 °C and continue to a deeply golden crust. Cool on a rack before slicing.⏱ 20 min
Story and cultural note
Pain de campagne generally means a rustic loaf of high-extraction flour, with a little rye, baked as a round or large boule. The leaven and a slow rise give it flavour and keeping quality.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVeganVegetarianDairy-freeEgg-freeNut-free
ContainsGluten (cereals)
