Pain de Campagne (French Farmhouse Bread)

A rustic French sourdough with a nutty, well-developed flavour and hearty crust — timeless and nourishing.

At a Glance

• Loaf Style: Round artisan boule

• Skill Level: Intermediate

• Total Time: ~22–26 hours (includes overnight cold proof)

• Prep Time: ~30 minutes

• Yield: 1 large loaf (~850g)

• Hydration: 75%

• Bake Temp: 475°F / 245°C

• Baking Vessel: Dutch oven or cast iron combo cooker

Ingredients

• 100g active sourdough starter (100% hydration)

• 350g bread flour

• 75g whole wheat flour

• 25g rye flour

• 375g water

• 9g fine sea salt

• Optional: rice flour for dusting

Instructions

Mix the Dough
1. In a large bowl, whisk together the starter and water. Add all the flours and mix until a shaggy, sticky dough forms.
2. Cover and rest for 1 hour (autolyse).

Add Salt and Begin Bulk Fermentation
3. Add the salt and gently incorporate using pinching and folding.
4. Bulk ferment at room temperature for 4–5 hours, performing 3–4 sets of stretch and folds every 30–45 minutes.

Pre-Shape and Bench Rest
5. Turn the dough out onto a lightly floured surface. Pre-shape into a round and let rest uncovered for 20–30 minutes.

Final Shape
6. Flip the dough over and fold it into itself to create a tight round shape.
7. Transfer to a well-floured banneton or lined bowl, seam-side up.

Cold Proof
8. Cover and refrigerate overnight for 8–14 hours.

Score and Bake
9. Preheat oven to 475°F / 245°C with Dutch oven inside.
10. Turn the dough onto parchment paper, dust lightly with flour, and score with a traditional cross or crescent slash.
11. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until the crust is deep brown and crisp.

Cool and Slice
12. Let the loaf cool fully on a wire rack for at least 1 hour.

Visual Cues

• Dark, rustic crust with a firm, blistered surface

• Lightly floured exterior with expressive scoring

• Crumb should be moderately open, soft, and slightly nutty in aroma

Why This Works

Pain de Campagne captures the essence of rural French baking — using simple flour blends and sourdough fermentation to produce something rich in character. The addition of whole wheat and rye deepens the flavour while still keeping the loaf light enough for everyday use.