COUNTRY BREAD (PAIN DE CAMPAGNE)

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Country Bread (Pain De Campagne) image

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

1 cup warm water (105 F to 115 F)
1 tablespoon honey
2 1/4 teaspoons dry yeast (1 packet)
1 cup rye flour
1 cup bread flour (about)
1 tablespoon bread flour
2 3/4 cups warm water (105 F to 115 F)
2 1/4 teaspoons dry yeast (1 packet)
6 cups bread flour (about)
3/4 cup rye flour
1 1/2 tablespoons fine sea salt

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.

Julie Long
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This recipe sounds amazing. I can't wait to try it.


Steven Rooney
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I'm going to try this recipe this weekend. It looks delicious.


Koko Janii
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This bread is so good, I could eat it every day.


Paloma Pineda
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I've been looking for a good country bread recipe for a long time. This one is perfect!


Trish B
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I'm definitely going to make this bread again. It's a new favorite in my household.


Hunadi Marema
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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
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The smell of this bread baking in the oven is heavenly.


Sanoj Sha
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I love the rustic look of this bread. It's so charming and inviting.


Stephanie Robinson
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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
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The instructions were clear and easy to follow. Even a novice baker like me was able to make this bread successfully.


Nega Getahun
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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
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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.