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Pain de Campagne - Country French Bread
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Prep Time:
180 minutes
Cook Time:
25 minutes
Total Time:
325 minutes
Create a flavorful artisan crusty bread with a sponge, allowing for a slow fermentation process to enhance taste.
Ingredients:
  • 0.5 teaspoon instant yeast
  • 0.5 cup warm water (110 degrees F/45 degrees C)
  • 0.75 cup whole wheat flour
  • 2.5 cups warm water
  • 6 cups unbleached bread flour
  • 1 tablespoon kosher salt
  • 2 tablespoons cornmeal for dusting
Instructions:
  • For the sponge, combine 1/2 teaspoon yeast with 1/2 cup warm water, then mix in whole wheat flour until thick batter forms. Beat for about 100 strokes to develop gluten strands. Cover with a damp cloth and let sit at room temperature for 2 to 8 hours (flavor improves with longer rest). For more flavor, refrigerate for 12 to 15 hours, then bring to room temp before using.
  • Once the poolish is bubbly and aromatic, transfer it to a bowl. Mix in 2 1/2 cups of water and the remaining 1/2 teaspoon of yeast. Combine thoroughly. Gradually add the bread flour, 1 cup at a time, until the dough becomes too stiff to stir easily.
  • Move the dough to a floured surface and knead for 10-12 minutes, adding flour only if necessary. Sprinkle salt over dough and knead for 5-7 more minutes until smooth and springy. Shape into a round and cover with a damp cloth for 5-10 minutes.
  • Place the dough in a well-oiled bowl, ensuring it's coated with oil. Cover with a damp cloth and allow it to rise at room temperature until doubled in size, approximately 2 to 3 hours.
  • After deflating the dough, divide it in half and form two round shapes. Cover them with plastic wrap or a damp cloth and let rest at room temperature for 30 minutes.
  • Shape the dough into baguettes, then place them seam-side up on a heavily floured cloth arranged with a fold down the center to separate the loaves. Dust the tops of the loaves with flour, cover with a damp towel, and let them rise until doubled in bulk again for about two hours.
  • Preheat your oven to 375 degrees F (190 degrees C) for the perfect cooking temperature.
  • Spread cornmeal on a baking sheet and place the risen loaves seam-side down on top. Use a serrated knife or razor blade to make diagonal slashes in the loaf.
  • Place the scored loaves in the preheated oven and bake until golden brown, approximately 25-30 minutes. Then, allow the loaves to cool on wire racks.

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