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loaf of pain de campagne bread on cutting board with knife and tea towel

Pain de Campagne

French Country Sourdough Bread
Prep Time 35 minutes
Cook Time 50 minutes
Rise Time 1 day
Total Time 1 day 1 hour 25 minutes
Course Bread
Cuisine French
Servings 20
Calories 170 kcal

Ingredients
  

  • 623 Grams Warm Water (2 3/4 Cup)
  • 737 Grams All-Purpose Flour (5 3/4 Cup)
  • 56 Grams Whole Wheat Flour (1/2 Cup)
  • 340 Grams Sourdough Starter (1 1/3 Cup)
  • 18 Grams Salt (1 Tablespoon)

Instructions
 

Autolyse and Mix

  • Feed your starter before you start baking, ideally 4 to 6 hours beforehand so your starter is at its peak.
  • Combine the flours and set aside.
  • Warm your water to about 90° to 95° Fahrenheit (32° to 35° Celsius).
  • Combine the flour and warm water and let it sit for 15 to 30 minutes.
  • Add the sourdough starter and the salt to your flour and water and mix thoroughly. Let your dough sit for 30 minutes to an hour.

Stretch and Fold and Proof

  • Stretch and fold the dough. Let rest 30 minutes. Repeat for a total of 4 times with 30 minutes between each stretch and fold.
  • Cover and let your dough rise until it has doubled in bulk, approximately 6 to 8 hours after your initial mixing.
  • Turn your dough out onto a clean surface, and use a dough chopper or sharp knife to divide the dough into two sections. 
  • Pre-shape each dough section into a round. Let rest for 15 to 20 minutes.
  • Shape your dough and transfer to a floured banneton. Cover and place in the refrigerator overnight.

Bake

  • Put your two Dutch ovens into your oven and preheat to 450° Fahrenheit (232° Celsius) for 45 minutes to an hour.
  • Carefully, transfer your dough to the Dutch oven.
  • Score your loaf with a sharp knife or bread lame.
  • Replace the lid on your Dutch oven and put it into the oven. Do the same with your second loaf and bake for 30 minutes.
  • Remove the lid and bake for an additional 15 to 20 minutes. The crust will turn from a light golden color to a richer darker brown.
  • Turn out your loaves onto a wire rack and allow it to cool completely.

Notes

Don't cut into your bread too early or it may come out gummy!
Keyword Bread, Dutch Oven, French Bread, French Country Bread, Pain de Campagne, Sourdough Bread, Sourdough Starter