Imagine pulling a golden, crusty loaf of bread from the oven, its aroma filling your kitchen with the warmth of French countryside traditions. Pain de Campagne, or French Country Bread, is not just a recipe—it's a culinary journey that transforms simple ingredients into a masterpiece of rustic elegance. Whether you're a seasoned baker or a curious home cook, this authentic bread will transport you to the rolling hills of rural France with every delectable slice.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 1 loaf
Ingredients
- 3 cups bread flour
- 1 cup whole wheat flour
- 2 teaspoons salt
- 1 packet active dry yeast
- 1 1/4 cups warm water
Instructions
- In a large mixing bowl, combine the 3 cups of bread flour and 1 cup of whole wheat flour. Mix them together thoroughly to ensure an even distribution of the flours.
- Add 2 teaspoons of salt to the flour mixture and stir well to incorporate the salt evenly throughout the flour.
- In a small bowl, activate the yeast by combining 1 packet of active dry yeast with 1 1/4 cups of warm water (about 110°F or 43°C). Allow it to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Once the yeast is activated, pour the yeast mixture into the flour mixture. Stir with a wooden spoon or your hands until a shaggy dough begins to form.
- Transfer the dough onto a floured surface and knead it for about 10 minutes. The dough should become smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
- After the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface and shape it into a round loaf by folding the edges into the center.
- Place the shaped loaf onto a parchment-lined baking sheet or a floured proofing basket. Cover it again with a damp cloth and let it rise for another 30 minutes.
- Meanwhile, preheat your oven to 450°F (232°C). If you have a baking stone, place it in the oven to preheat as well.
- Once the dough has finished its second rise, use a sharp knife or a bread lame to score the top of the loaf with a few shallow cuts. This allows the bread to expand while baking.
- If using a baking stone, carefully transfer the loaf onto the stone. If not, simply place the baking sheet in the oven. To create steam for a crusty exterior, place a shallow pan filled with water on the bottom rack of the oven.
- Bake the bread for 30-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature of the bread should be around 200°F (93°C).
- Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set properly.
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it.
- Kneading Technique: Don't rush the kneading process. A full 10 minutes develops the gluten, giving your bread its characteristic chewy texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Steam Creates Crust: The water pan trick is crucial for achieving that classic crispy, golden crust authentic to French bread.
- Patience Matters: Let the bread cool completely before slicing. This allows the crumb to set and prevents a gummy texture.
- Flour Quality: Use high-quality bread flour for the best texture and rise. The combination of bread and whole wheat flour gives this bread its unique flavor profile.
- Storage Tip: Store your freshly baked Pain de Campagne in a paper bag at room temperature, and consume within 2-3 days for optimal freshness.
Nutrition Facts
Calories: 135kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
