Pain De Campagne - Country French Bread

Serves: 2

Graciela O'Reilly

1 January 1970

Based on User reviews:

35

Spice

49

Sweetness

40

Sourness

37

mins

Prep time (avg)

5

Difficulty

Ingredients:

1 tsp

Instant Yeast

2.5 cups

Water (warm)

3 cup

Whole Wheat Flour

6 cups

Unbleached Bread Flour

1 tbsp

Kosher Salt

2 tbsps

Cornmeal (for dusting)

Directions:

1

To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water

2

Stir in the whole wheat flour until the mixture resembles a thick batter

3

Beat for about 100 strokes to form longs strands of gluten

4

Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development)

5

You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe

6

When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma

7

Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast

8

Stir well to combine

9

Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir

10

Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle

11

Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes

12

The dough should have a smooth surface and spring back to the touch

13

Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes

14

Place the dough in an oiled bowl, turning to coat the surface of the dough with oil

15

Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours

16

Deflate the dough and cut it into two pieces

17

Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature

18

Shape the dough into baguettes

19

Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves

20

Place the loaves, seam-side up, on the floured cloth

21

Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours

22

Preheat an oven to 375 degrees F (190 degrees C)

23

Sprinkle a baking sheet with cornmeal

24

Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal

25

Make several diagonal slashes in the loaf with a serrated knife or razor blade

26

Immediately place the scored loaves in the preheated oven

27

Bake the bread until the loaves are golden brown, about 25 to 30 minutes

28

Cool the loaves on wire racks