Pain de Campagne (French Country Bread)
Artisan & Crusty Bread
Rustic French country bread made with a blend of wheat and rye flours.
Prep Time
20 min
Proof Time
4h
Bake Time
40 min
Servings
10
Calories
175
Ingredients
- 500 g bread flour
- 350 g water
- 1½ tsp instant yeast
- 10 g salt
Instructions
- 1
Mix
Combine flour, yeast, and water. Rest 20 minutes (autolyse).
- 2
Add Salt & Develop
Sprinkle salt over dough and incorporate. Stretch-and-fold every 30 min for 2 hours.
- 3
Bulk Ferment
Let dough rest, covered, until doubled and bubbly.
- 4
Shape
Pre-shape, rest 15 minutes, then final shape.
- 5
Proof
Place in a floured banneton or on parchment. Proof 45–60 minutes.
- 6
Score & Bake
Score the top. Bake at 475°F (245°C) with steam until deeply golden.
Baker's Notes
“Steam in the first 10 minutes of baking is the secret to a crackling, blistered artisan crust. A Dutch oven is the easiest way to trap steam at home.”
— Baker Thomas Moreau
Nutrition Facts
175
cal
6g
Protein
3g
Fat
37g
Carbs
1g
Fiber
281mg
Sodium
Tips & Tricks
- •Steam in the first 10 minutes of baking creates a signature crackling crust.
- •Use a lamé (razor blade) for sharp, clean scores on the dough.
- •Don't rush fermentation — time develops flavour and structure.
Reviews (4)
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
