About This Recipe
Pain de campagne is the everyday bread of the French countryside — a loaf that rewards patience with a crackling crust and a crumb that's open, chewy, and deeply wheaty. The stretch-and-fold technique builds strength without kneading, while the initial burst of steam gives you that satisfying shatter when you break it open.
Canadian home bakers love this recipe because it's genuinely doable: twenty minutes of hands-on work, then mostly waiting. The autolyse does heavy lifting early on, so even if you're new to artisan bread, you'll end up with something that tastes like it came from a bakery.
Tips for the Best Pain de Campagne (French Country Bread)
Respectez l'autolyse — ces vingt minutes permettent à la farine de s'hydrater pleinement avant que vous ne touchiez à la pâte, ce qui signifie moins de mélanges collants plus tard. Et ne sautez pas la vapeur dans les dix premières minutes de cuisson ; sans elle, la croûte sera fine et pâle au lieu d'épaisse et craquante.
What to Serve With It
Slice pain de campagne thick and serve with good butter and a wedge of local Quebec cheese — a young cheddar or a soft Brie works beautifully. It's equally at home alongside a bowl of winter soup, with smoked salmon and cream cheese, or simply with a drizzle of maple syrup and a pat of salted butter.
Storage & Reheating
Keep the loaf in a paper bag at room temperature for up to two days; plastic traps moisture and turns the crust soft. To reheat, slice what you need and warm it briefly in a hot oven — the microwave will steam the crumb and ruin the crust entirely.
