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Pain de Campagne

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pain de Campagne

Pain de Campagne, a staple of rural French boulangeries, brings the essence of the countryside to the table with every loaf. Its roots are deeply planted in the everyday life of villages, where the bread's aroma signals time to gather and share a meal. This home-baked version captures the spirit of those warm, communal gatherings with its simple yet fulfilling ingredients.

The taste of Pain de Campagne is robust and earthy, with a chewy crumb and a crisp, golden crust that speaks of its humble origins. The bread should feel substantial yet inviting, its flavors straightforward and comforting. It's a versatile loaf, equally at home with a swipe of butter or accompanying a hearty stew, making it a beloved centerpiece on any table.

Ingredients

  • 500 gflour
  • 350 mlwater
  • 10 gsalt
  • 7 gdry yeast

Method

  1. In a large mixing bowl, combine 500 g of flour and 7 g of dry yeast. Gradually add 350 ml of water while stirring with a wooden spoon until the mixture forms a shaggy dough. Sprinkle 10 g of salt over the dough, then use your hands to knead it in the bowl for about 10 minutes. The dough should become smooth and elastic, indicating that the gluten has developed sufficiently.
  2. Once kneaded, shape the dough into a ball and place it back in the bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area. Allow the dough to rise until it has visibly doubled in size, which can be checked by gently pressing a finger into the dough; it should leave an indentation that slowly springs back.
  3. After the dough has risen, gently deflate it by pressing down with your hands. Transfer the dough to a lightly floured surface and shape it into a round loaf. Use a sharp knife or a bread lame to make a few slashes on the top of the loaf, which will allow it to expand evenly while baking.
  4. Preheat your oven to 230°C (450°F) and place a baking stone or an inverted baking tray inside to heat up. Once preheated, carefully transfer the shaped loaf onto the hot stone or tray. Bake the bread for 25-30 minutes, or until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
  5. Remove the bread from the oven and place it on a wire rack to cool. This cooling period allows the interior crumb to set properly. Once cooled to your preference, slice the bread and serve it warm with butter, cheese, or alongside a hearty soup, as is traditional in French homes.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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