Home » white » Pain de campagne (Sat 23.01)

Pain de campagne (Sat 23.01)

Pain de campagne started with a poolish. Mainly white flour, some rye and wholemeal added to the starter.



  • 200 g white bread flour
  • 40 g dark rye flour
  • 40 g wholemeal flour
  • 250 g water
  • 5 g fresh yeast


  • the poolish
  • 500 g white bread flour
  • 10 g fresh yeast
  • about 300 g water
  • 12 g salt

1. Make the poolish by combining all flours, the water and the yeast.

Mix well to a thick batter. Leave to rise overnight in a cool place :+- 9 hours (if longer store in the fridge, shorter possible at  room temp. for 4 hours).

2. Poolish will be frothy.

Add the flour and yeast to the poolish; start adding the water and mix to a wet, sticky dough. Turn out on work surface, do not flour even if the dough is too sticky.

Knead or stretch/fold the dough for about 8 to 10 minutes. The dough will become less sticky and easier to handle.

Add the salt and continue to knead for another 5 minutes. Alternative is to mix the dough in an electric mixer with a dough hook (5 minutes without the salt, 5 after adding the salt).

Form the dough into a ball and return to a floured bowl.

Leave to rise for min. 1 1/2 hour.

3. Turn out the dough on floured work surface.

Form into a loaf, try not to degas too much.

Leave the loaf to rise. Here on a floured peel, alternative can be seam side up in a floured banneton.

Leave to rise for 1 hour. The dough will not double in size.


Slash the loaf across. Bake in a pre-heated oven at 240 C on a baking stone (used a 37 cm flower pot saucer) for about 35 minutes. Oven temp. can be lowered after inital 15 minutes. Tap underneath to check if bread is done.

Leave to cool on a wire rack.


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