Pain De Campagne
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
53
Spice
64
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
100
Waters (grams)200
Starters (grams)Directions:
1
Since this loaf is made with sourdough, it will last a long time
2
Morning, First Day: Mix all the levain ingredients together and let it ferment for 8 to 10 hours, until the starter has domed but not collapsed
3
There will be extra starter left over once you remove 200 grams for the dough
4
Use this remaining starter as a base to refresh your leaven
5
(To refresh, mix 20 grams of the remaining starter, 75 grams water, 50 grams whole wheat flour, and 50 grams white flour; let it ferment 2 to 4 hours at room temperature and then place it back in the refrigerator
6
) Evening, First Day: Mix the dough
7
In a bowl, mix the starter and 400 grams water until the starter is dissolved, though lumps here and there are fine
8
Add the whole wheat and rye flours and stir until combined
9
Then add the white flour and mix for 1 to 2 minutes, until the flour dissolves and forms a shaggy mass
10
Make an indentation on top of the dough and add the salt and 25 grams water into this well, so that the salt can begin to dissolve
11
Cover the bowl and let it sit for 30 to 40 minutes
12
Moisten your hands, then shake off the water
13
Stretch and fold the dough by pulling the dough out from the edges and folding in toward the middle
14
You want to stretch the dough out to strengthen the gluten but ideally don't rip the dough
15
You can also pinch the dough between your thumb and fingers to further incorporate the salt
16
Stretch and fold the dough in a circular pattern, pulling the dough out, then folding the edges toward the middle 10 to 12 times
17
Turn the dough over, so that the seams are facedown and the smooth side is on top
18
This entire process should take about 2 minutes
19
At this point you can add the remaining water, letting it sit on top of the dough until the next round
20
Cover and let the dough sit for 30 minutes
21
Repeat the stretching and folding for another round
22
Pinch the dough with your thumb and fingers to help incorporate the additional water
23
By this time, you should feel some tension in the gluten, but be careful not to rip the dough
24
Once this process is complete, turn the dough over so the smooth side is on top
25
Let the dough sit for 30 minutes
26
Having completed two rounds of stretching and folding, the dough should be elastic
27
You may, however, add one more round of stretching and folding to further develop the gluten, after allowing it to rest for 30 minutes
28
Remove the dough and clean and lightly oil the bowl, or move the dough to a lightly oiled container
29
Cover and let sit for another 30 minutes, then place it in the refrigerator or in a cool basement room ideally no warmer than 55 degrees F (13 degrees C)
30
Let the dough rise for 8 to 12 hours, though it can rise for as long as 24 hours
31
However, the longer this first rise lasts, the more sour the flavor will be
32
Second Day: Place a rimmed baking sheet on the bottom of the oven and a baking stone on a rack in the middle
33
Preheat the oven to 500 degrees F (260 degrees C)
34
After letting the dough rise in the cool environment, you should see fermentation bubbles, and the dough should have at least doubled in size
35
If it hasn't, let it warm at room temperature for another hour
36
Dust the counter lightly with flour and gently remove the dough with a dough scraper, letting the smooth top of the dough fall onto the counter
37
The sticky underside will now be face up
38
Cut the dough in half (You can make two loaves simultaneously if they fit into the oven
39
Or refrigerate the remaining half the dough, then remove it and shape it into a second loaf after the first loaf is out of the oven
40
) Preshape the dough
41
Stretch the four sides of the dough out and let them fall into the center
42
They can overlap
43
Then turn the dough over so that these seams are facedown
44
Dust with flour, cover with a light cloth or towel, and let the dough rest for 20 minutes
45
Dust the counter with flour very lightly, then turn the dough over again so the seams are face up and the smooth side is on the counter
46
Stretch and then fold the edges in toward the center, so that you have an approximately round shape, which should take 6 to 8 folds
47
Apply light pressure in the center so the folds seal
48
Turn the dough over, so the smooth side is now face up, and, cupping your hands around the dough, use the outer edges of your palms and pinkies to stretch the skin of the dough and tuck it under the bottom, moving the dough in a circular motion so that you end up with a round shape
49
Try not to compress the loaf tightly, though the goal is to have a taut skin
50
(This last action takes time to master so don't worry if it doesn't come out perfect on your first attempt-there will be many more loaves to come
51
) Let the loaf sit while you prepare a colander lined with a floured towel
52
Then using the dough scraper to loosen the loaf from the counter, pick up the loaf and place the smooth side face down on the floured towel in the colander
53
The seams will be face up
54
Cover with a towel and let the loaf rise for about 90 minutes, or until the loaf springs back slowly when you lightly press it with your finger
55
If it snaps back into shape quickly and leaves no indentation, it is not done rising, so give it another 20 minutes and try again
56
This is a judgment call, but it is better to err on slightly underproofing the loaf rather than letting it rise until it collapses on itself
57
Dust a peel or cutting board with semolina and flour or just flour
58
Turn the loaf out on the peel or board, so that the smooth side, which was on the towel, is now face up
59
Using a razor blade or bread knife, score the loaf with one cut, or in an X pattern, or in a square pattern, about 1/4 inch deep
60
Angle the blade while you slash the loaf with swift, sure cuts
61
Don't dawdle, fuss, or repeat the action
62
Transfer the loaf to the hot stone and close the oven
63
Then open the oven and pour 1/2 cup water into the baking sheet and close the oven, trapping the steam
64
Turn the oven down to 460 degrees F (240 degrees C) and bake for 30 minutes
65
Open the door briefly to release the remaining steam
66
Then turn down the oven to 420 degrees F (215 degrees C) and continue baking for another 10 to 15 minutes, or until the crust is dark brown
67
Turn the oven off and prop open the door slightly with a wooden spoon, leaving the loaf in the oven for another 5 to 7 minutes
68
Ideally, the loaf will have a hollow knock when you remove it from the oven, signaling that moisture has adequately dissipated in the loaf
69
Alternatively, stick an instant-read thermometer in the bottom of the loaf
70
The center of the loaf should read at least 205 degrees F (96 degrees C)
71
Let the loaf cool on a bread rack for at least one hour before cutting into it
72
For the first two days, I simply keep it wrapped in a towel or in a paper bag, the cut side facedown
73
If there's anything left after that point, I keep it at room temperature in a plastic bag