pain de campagne bread recipe

Written ByJenny Smyth Posted on
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The Best pain de campagne bread recipe

I’ve been experimenting with traditional French bread recipes for years, and one of my favorites is pain de campagne. This rustic bread is a staple in many French bakeries, and for good reason – it’s incredibly flavorful, easy to make, and perfect for any occasion.

The first time I made pain de campagne, I was hooked. The combination of the slightly sweet dough, the crispy crust, and the soft interior had me at hello.

My kids love it too – they can’t get enough of the delicious aroma that fills our kitchen when it’s baking. As a busy mom, I appreciate how easy this recipe is to make – it’s perfect for a weeknight dinner or a special occasion.

Plus, the health benefits of eating whole grain bread like pain de campagne are undeniable. By incorporating more whole grains into our diet, we can reduce our risk of chronic diseases like heart disease and diabetes.

I’ve made this recipe countless times, but it never gets old. In fact, every time I slice into a freshly baked loaf, I’m reminded of why I fell in love with baking in the first place.

There’s something so satisfying about watching a lump of dough transform into a beautiful, golden-brown loaf…

Pain de Campagne

4.9 from 895 votes

A rustic French country bread with a chewy crust and open crumb. Made with a combination of white and whole wheat flours, it develops a deep flavor from a long fermentation.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time14 hours 55 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Levain (Starter)

50g active sourdough starter
100g bread flour
100g whole wheat flour
200g water at room temperature

For the Dough

All of the levain
300g bread flour
200g whole wheat flour
350g water at 90°F
12g salt
Rice flour for dusting

👨‍🍳Directions

1Build the levain: In a bowl, combine 50g active sourdough starter, 100g bread flour, 100g whole wheat flour, and 200g water.
2Mix until no dry flour remains.
3Cover and let ferment at 75°F for 8 to 12 hours until bubbly and doubled in size.
4Mix the dough: In a large bowl, combine all of the levain with 350g water at 90°F.
5Stir to dissolve the levain.
6Add 300g bread flour and 200g whole wheat flour.
7Mix with your hand until a shaggy dough forms, then cover and let rest for 30 minutes.
8Add salt and fold: Sprinkle 12g salt over the dough.
9Wet your hand and fold the dough by grabbing one edge, stretching it up, and pressing it into the center.
10Rotate the bowl and repeat for 4 folds.
11Cover and let rest 30 minutes.
12Perform coil folds: Over the next 2 hours, perform 3 to 4 sets of coil folds every 30 minutes.
13To do this, wet your hands, gently lift the dough from the center, and let it fold under itself.
14The dough should become smooth and elastic.
15Bulk fermentation: After the last fold, cover the bowl and let the dough rise at 75°F for 2 to 3 hours.
16The dough should be puffy, domed, and have visible bubbles on the surface.
17It should have increased in volume by about 50%.
18Shape the loaf: Turn the dough onto a lightly floured surface.
19Gently shape it into a round by folding the edges into the center, then flipping it over.
20Cup your hands around the dough and drag it in circles to create surface tension.
21Final proof: Place the dough seam-side up into a well-floured banneton.
22Cover with a kitchen towel and refrigerate for 8 to 12 hours.
23The dough should feel slightly puffy and hold a fingerprint when gently pressed.
24Preheat the oven: Place a Dutch oven with its lid inside the oven and preheat to 500°F for at least 30 minutes.
25The pot must be very hot to create steam for a crisp crust.
26Bake the bread: Carefully remove the hot Dutch oven.
27Invert the banneton onto a piece of parchment paper.
28Score the top of the dough with a lame or sharp knife in a single deep slash about 1/2 inch deep.
29Use the parchment to lower the dough into the pot.
30Cover and bake at 500°F for 20 minutes.
31Finish baking: Remove the lid and reduce the oven temperature to 450°F.
32Continue baking for 15 to 20 minutes until the crust is deep golden brown and the internal temperature reaches 205°F.
33Let cool completely on a wire rack for at least 1 hour before slicing.

🔧Equipment

Large mixing bowl
Digital scale
Bench scraper
Banneton or proofing basket
Dutch oven with lid
Lame or sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 37g🥦Dietary Fiber: 3g🍬Sugars: 1g🥩Protein: 6g

📝Notes

For best flavor, use a mature sourdough starter that has been fed within 12 hours. If you do not have a banneton, a colander lined with a floured kitchen towel works well.

Watch Video Of How Pain de Campagne Works

pain de campagne freezes beautifully – simply wrap it tightly in plastic wrap or aluminum foil and store it in your freezer for up to three months – when you’re ready to serve again just thaw at room temperature or reheat until crispy…

❓ Frequently Asked Questions About Pain de Campagne

1. What is the difference between pain de campagne and regular bread?

Pain de campagne is a French country bread that typically uses a mix of white flour, whole wheat flour, and sometimes rye flour. This gives it a denser texture and a more complex, nutty flavor compared to standard white bread. It also often includes a preferment, which adds a slight tanginess and helps the bread stay fresh longer.

2. Can I make pain de campagne without a preferment?

Yes, you can skip the preferment if you are short on time, but the bread will have less depth of flavor and a simpler taste. The preferment is what gives pain de campagne its characteristic sourdough like notes and better texture. If you omit it, you might want to add a little extra yeast to help the dough rise properly.

3. How do I get a crispy crust on my pain de campagne?

To get a crispy crust, you need to create steam in your oven during the first part of baking. You can do this by placing a pan of hot water on the bottom rack or by spraying the oven walls with water right after you put the bread in. Baking the bread on a preheated pizza stone or baking steel also helps create a nice crust.

4. Why is my pain de campagne too dense?

A dense loaf usually means the dough did not rise enough or was overworked. Make sure your yeast is fresh and active, and give the dough enough time to double in size during the bulk fermentation. Also, be careful not to add too much flour when kneading, as a wetter dough produces a lighter crumb. Letting the dough rest and develop gluten slowly helps too.

5. How should I store pain de campagne bread?

Store the bread in a paper bag at room temperature for up to two days. Do not put it in a plastic bag, as that will make the crust soft and soggy. For longer storage, wrap the loaf tightly in plastic wrap and then foil, and freeze it for up to three months. To refresh frozen bread, warm it in a 350 degree oven for about 10 minutes.

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