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Pan de Campo

Serves 10 Bread vegan, vegetarian, Breads & Pastry

Pan de Campo

Pan de Campo, a staple of the Argentine countryside, is a robust loaf that accompanies the hearty meals of ranchers and farmers. This bread has its roots in the vast pampas, where it's traditionally enjoyed during long, communal lunches after a morning of labor. Its generous size and nourishing qualities make it ideal for sharing, embodying the communal spirit of rural gatherings.

With its open crumb and thick, satisfying crust, Pan de Campo offers a rustic yet comforting texture. Its simple ingredients—flour, yeast, salt, and water—combine to create a flavorful bread that's both chewy and crusty. Tear into this loaf with your hands and savor its earthy taste, a perfect match for the robust flavors of Argentine meats and stews.

Ingredients

  • 600 g (5 cups)flour
  • 7 g (2 tsp)yeast
  • 1 1/2 tspsalt
  • 400 ml (1 2/3 cups)water

Method

  1. In a large mixing bowl, combine 600 g (5 cups) of flour, 7 g (2 tsp) of yeast, and 1 1/2 tsp of salt. Gradually add 400 ml (1 2/3 cups) of water, mixing with a wooden spoon or your hand until the mixture forms a shaggy dough. The dough should be rough and slightly sticky, with no dry flour visible.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by folding it over itself and pushing it away with the heel of your hand. Continue this process for about 10 minutes, until the dough becomes smooth and elastic. It should spring back slightly when pressed with a finger.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free area for 1 hour and 30 minutes, or until it has doubled in size. The dough should feel airy and light when gently pressed.
  4. Once risen, gently deflate the dough and transfer it back to the floured surface. Shape it into a round loaf by tucking the edges underneath to create a smooth top. Place the shaped dough on a parchment-lined baking sheet or in a lightly floured Dutch oven. Cover and let it proof for 40 minutes, during which it should puff up slightly.
  5. Preheat your oven to its highest setting, around 230°C (450°F), and place a shallow pan of water on the bottom rack to create steam. This steam will help develop a thick, crisp crust. Once the dough has finished proofing, score the top with a sharp knife to allow it to expand evenly during baking.
  6. Place the loaf in the oven and bake for about 40 minutes. The bread is done when it has a very dark, almost charred crust and sounds hollow when tapped on the bottom. The aroma should be deeply nutty and toasty.
  7. Remove the loaf from the oven and let it cool on a wire rack for at least 30 minutes before tearing into it. This resting time allows the crumb to set and the crust to crisp up further. Serve the bread at the table, tearing pieces directly from the loaf to enjoy its rustic charm.