Why You’ll Love This Recipe

• Classic French artisan bread
• Crispy, golden crust
• Soft, chewy, open crumb
• Rich, naturally tangy flavor
• Made with simple ingredients
• Perfect for everyday meals
• Great for sandwiches and toast
• Freezes beautifully

Ingredients

Dough

• 100g active sourdough starter (fed and bubbly)
• 350g warm water
• 400g bread flour
• 100g whole wheat flour
• 10g fine sea salt

Optional

• 1 tablespoon rye flour for added depth of flavor
• Rice flour for dusting the proofing basket

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Banneton basket or bowl lined with a floured towel
• Dutch oven with lid
• Bread lame or sharp razor
• Cooling rack

Instructions

Step 1: Mix the Dough

In a large bowl, combine the active sourdough starter and warm water, stirring until dissolved.

Add the bread flour and whole wheat flour, mixing until no dry flour remains.

Cover and let the dough rest for 30–45 minutes (autolyse).

Step 2: Add the Salt

Sprinkle the salt over the dough.

Mix thoroughly by folding and squeezing the dough until the salt is fully incorporated.

Cover and let it rest for 20 minutes.

Step 3: Stretch and Fold

Over the next 2 hours, perform four sets of stretch-and-folds every 30 minutes.

Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until all four sides have been folded.

The dough will gradually become smoother, stronger, and more elastic.

Step 4: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 4–6 hours, or until it has increased by about 50% in volume and shows bubbles throughout.

The exact fermentation time will depend on your kitchen temperature.

Step 5: Pre-Shape

Turn the dough onto a lightly floured work surface.

Shape it gently into a loose round.

Let it rest uncovered for 20–30 minutes.

Step 6: Final Shape

Shape the dough into a tight boule or oval bâtard.

Dust a banneton generously with rice flour.

Place the dough seam-side up in the banneton.

Step 7: Cold Proof

Cover the basket and refrigerate for 8–16 hours.

This slow fermentation enhances both flavor and crust development.

Step 8: Preheat the Oven

Place a Dutch oven inside your oven and preheat to 475°F (245°C) for at least 30–45 minutes.

Step 9: Score and Bake

Turn the dough onto parchment paper.

Score the top with one long slash or your favorite decorative pattern.

Carefully transfer the dough into the hot Dutch oven.

Cover with the lid and bake for 20 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and continue baking for 20–25 minutes, until the crust is deeply golden brown.

The internal temperature should reach 205–210°F (96–99°C).

Step 10: Cool

Transfer the loaf to a wire rack and allow it to cool completely for at least 1 hour before slicing.

This helps the crumb finish setting and preserves its texture.

Tips for Perfect Pain de Campagne

• Use an active, bubbly sourdough starter for the best rise.
• A long overnight proof creates a deeper, more complex flavor.
• Handle the dough gently to preserve the airy crumb.
• Bake in a preheated Dutch oven for excellent oven spring.
• Let the loaf cool completely before cutting.

Variations

Rustic Rye Country Bread

Replace 50g of the bread flour with rye flour for a more earthy flavor.

Seeded Country Bread

Fold sunflower, sesame, or flaxseeds into the dough before shaping.

Herb Pain de Campagne

Add chopped fresh rosemary, thyme, or sage during the final stretch-and-fold.

Walnut Country Bread

Mix in 100g chopped toasted walnuts for extra texture and flavor.

Serving Suggestions

This rustic French bread pairs beautifully with:

• Salted butter and fruit preserves
• Artisan cheeses
• Charcuterie boards
• Olive oil and balsamic vinegar
• Homemade soups and stews
• Roasted meats
• Fresh salads
• Toast with avocado or smoked salmon

Storage

Store the cooled loaf in a paper bag or bread box at room temperature for up to 3 days.

To refresh the crust, warm the loaf in a 350°F (175°C) oven for 5–10 minutes.

Freezing

Wrap the loaf or slices tightly in plastic wrap and aluminum foil.

Freeze for up to 3 months.

Thaw at room temperature and reheat in the oven for the best flavor and texture.

Recipe Details

• Prep Time: 40 minutes
• Bulk Fermentation: 4–6 hours
• Cold Proof: 8–16 hours
• Bake Time: 40–45 minutes
• Total Time: 14–24 hours
• Yield: 1 large loaf (10–12 slices)
• Cuisine: French
• Difficulty: Intermediate

Nutrition (Per Slice, Approximate)

• Calories: 175
• Carbohydrates: 34g
• Protein: 6g
• Fat: 1g
• Saturated Fat: 0g
• Fiber: 2g
• Sugar: 0g
• Sodium: 260mg

This homemade Pain de Campagne is a timeless French country loaf with a crisp, caramelized crust, a tender open crumb, and a wonderfully complex flavor developed through natural fermentation. Whether served with a simple meal or as the centerpiece of a rustic dinner table, this artisan bread brings authentic French baking into your home.