How to make Pan de Campo

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Pan de campo is a larger country loaf, sometimes baked in a pot, meant to be torn at a long table. The crumb is open; the crust is thick.

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.