Pain de Campagne

This timeless country loaf is simple, soulful, and full of character — a golden crust, a soft open crumb, and a subtly nutty depth from whole grain flour. Whether it’s your first sourdough or your fortieth, pain de campagne is a humble and grounding staple you’ll return to again and again.

Perfect sliced warm with salted butter, or toasted with jam on a slow morning.

🕰️ At a Glance

• Yield: 1 medium loaf (approx. 750g baked weight)

• Skill Level: Beginner

• Active Time: 30 minutes

• Inactive Time: 12–18 hours

• Total Time: 13–19 hours (including overnight proof)

• Starter Needed: Active and bubbly, fed 4–6 hours prior

• Best For: Morning toast, weekend baking, everyday nourishment

🧾 Ingredients

For the Dough:

• 350g bread flour (2¾ cups)

• 50g whole wheat flour (¼ cup)

• 100g active sourdough starter (½ cup), fed 4–6 hours earlier

• 300g lukewarm water (1¼ cups), around 100°F / 38°C

• 9g fine sea salt (1½ tsp)

🥣 Instructions

Mixing the Dough

1. In a large bowl, combine the sourdough starter and lukewarm water. Stir with a whisk or your hands until the starter is fully dissolved.
2. Add the bread flour and whole wheat flour. Mix until a shaggy dough forms and no dry flour remains. It will feel rough and sticky — that’s perfect.
3. Cover the bowl and let the dough rest for 30–45 minutes. This rest, called the autolyse, allows the flour to fully hydrate and improves structure.

Adding Salt & Developing Strength

4. Sprinkle the salt evenly over the surface of the dough.
5. Wet your hands slightly, then incorporate the salt by pinching and folding the dough for 2–3 minutes.
6. As you work, the dough will become more cohesive and supple. It may still feel tacky — this is normal at this stage and will improve with folding.

Bulk Fermentation (4–6 hours)

7. Let the dough rest at room temperature (ideally around 72–75°F / 22–24°C) for 4 to 6 hours.
8. During this time, perform 3–4 sets of stretch and folds, spaced 30–45 minutes apart. To do this:
  – Gently grab one side of the dough, stretch it upward, then fold it over the center.
  – Rotate the bowl a quarter turn and repeat on all four sides.
9. By the final fold, the dough should feel airy, elastic, and slightly domed. Small bubbles may be visible beneath the surface.
10. If your kitchen is cooler, allow more time — always observe the dough’s texture and volume rather than strictly following the clock.

Shaping the Dough

11. Turn the dough out onto a lightly floured surface.
12. Shape into a round (boule) by folding the edges into the center, then flip it seam-side down.
13. Cup your hands around the dough and gently pull it toward you to create surface tension.
14. Let it rest, uncovered, for 10–15 minutes to relax.
15. Dust a banneton basket or a medium bowl lined with a floured towel. Transfer the dough into the basket, seam-side up.

Final Proof (8–12 hours, overnight)

16. Cover the dough and refrigerate for 8–12 hours. This cold fermentation develops deeper flavour and makes the dough easier to score.
17. The next morning, the dough should feel slightly firm, with a gently domed surface. When turned out, it should hold its shape.

Baking the Loaf

18. Preheat your oven to 450°F / 230°C with a Dutch oven inside for at least 30 minutes.
19. Turn the dough out onto a piece of parchment, seam-side down. Score the top with a sharp razor or lame — a cross or crescent slash works beautifully.
20. Using oven mitts, carefully transfer the dough into the preheated Dutch oven.
21. Cover and bake for 20 minutes. Then uncover and continue baking for another 25 minutes, or until the crust is a deep golden brown.
22. For an extra crisp crust, leave the bread in the oven with the door ajar for 5 minutes after baking.

Cooling & Serving

23. Transfer the loaf to a wire rack and allow it to cool for at least 1 hour before slicing. This helps set the crumb and prevents it from turning gummy.
24. Serve fresh with cultured butter and sea salt, or toast slices for a deeply satisfying breakfast.