COUNTRY BREAD (PAIN DE CAMPAGNE)
The addition of rye flour, which is common in many hearty French breads, gives the bread great color and texture, and a fine crust.
Provided by swissms
Categories Yeast Breads
Time 3h35m
Yield 3 loaves, 18 serving(s)
Number Of Ingredients 11
Steps:
- Starter:.
- Mix water and honey in medium bowl. Add yeast; stir to dissolve. Let stand until foamy, 10 minutes. Add 1/2 cup rye flour and 1/2 cup bread flour; stir to combine. Add remaining 1/2 cup rye flour. Mix in enough bread flour to form shaggy mass that can be worked with hands. Turn out starter onto floured surface; knead 3 minutes, adding more bread flour if too sticky to work. (Starter will be doughlike in texture at this point.)
- Sprinkle 1 tablespoon bread flour in medium bowl. Add starter dough to bowl. Cover with plastic; let stand at room temperature overnight (starter will lose its shape and spread to a thick batter).
- Bread:.
- Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer fitted with dough hook. Add yeast mixture and remaining 2 1/2 cups warm water; mix on low speed to blend. Add 1 cup bread flour; beat 4 minutes. Add enough bread flour to form shaggy mass; beat 4 minutes. Add salt and starter; continue mixing until dough pulls away from sides of bowl, adding more bread flour if too sticky to form dough, about 5 minutes.
- Turn out dough onto lightly floured surface; turn to coat. Transfer dough to large bowl. Cover with kitchen towel. Let rise at room temperature 1 hour.
- Generously flour 1 heavy large baking sheet and 1 heavy medium baking sheet. Punch dough down. Turn out onto floured surface. Knead until smooth, 2 minutes. Divide into 3 equal portions. Shape each into ball. place 2 balls on large sheet and 1 on medium sheet. Cover with kitchen towels. Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen completely), about 2 hours.
- Preheat ove to 450°F Place baking pan in bottom of oven; add water to create steam. Using sharp knife, cut 3 diagonal slits across top of each loaf. Place baking sheet with 2 loaves in oven. Bake until breads are deep brown and sound hollow when tapped on bottom, about 35 minutes. Transfer to rack and cool.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Julie Long
[email protected]This recipe sounds amazing. I can't wait to try it.
Steven Rooney
[email protected]I'm going to try this recipe this weekend. It looks delicious.
Koko Janii
[email protected]This bread is so good, I could eat it every day.
Paloma Pineda
[email protected]I've been looking for a good country bread recipe for a long time. This one is perfect!
Trish B
[email protected]I'm definitely going to make this bread again. It's a new favorite in my household.
Hunadi Marema
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The end result is a delicious and satisfying loaf of bread.
Jennifer Jeffries
[email protected]The smell of this bread baking in the oven is heavenly.
Sanoj Sha
[email protected]I love the rustic look of this bread. It's so charming and inviting.
Stephanie Robinson
[email protected]This bread is perfect for sandwiches, toast, or just eating on its own. It's hearty and flavorful, and it keeps well for several days.
Jam Sheery
[email protected]The instructions were clear and easy to follow. Even a novice baker like me was able to make this bread successfully.
Nega Getahun
[email protected]I'm so glad I tried this recipe. It's the best country bread I've ever had. My family and friends loved it too.
Glen Calhoun
[email protected]This country bread recipe is a keeper! The crust was perfectly crispy and the inside was soft and fluffy. I especially loved the hint of tanginess from the sourdough starter.