Pain de Campagne Recipe | High Hydration Masterclass

Mix 530 grams of bread flour, 140 grams of whole wheat flour, 140 grams of dark rye flour, and 15 grams of salt until evenly distributed.

Add 130 grams of sourdough starter and 600 grams of water to the mixture.

Mix until all the flour is hydrated.

Cover the bowl and let it rest for one hour.

Perform three sets of stretch and fold spaced out by 30 minutes, wetting your hands before each set.

After the final stretch and fold, let the dough rise.

Use baking spray to ensure the dough releases easily when the bulk fermentation is over.

Put the dough into a see-through container with straight sides for bulk fermentation.

If bulking warm (30 degrees Celsius / 86 degrees Fahrenheit), let it rise 25%. If at room temperature, let it rise 50%. If cold, let it rise 100%.

After the dough has risen, divide it into two equally sized pieces using a wet scraper and wet hands.

Shape the pieces into rounds and let them rest on the counter for 20 minutes.

For the poolish-shaped bread, flip the dough, stretch the sides, and fold them into the middle.

Flip the dough over and tighten it.

Dust with rice flour and place it into a banetton.

For the batard, wet the counter, flip the dough onto the water, and pull it into a rectangle.

Fold the bottom up a third, fold the sides in, and then fold the top down, tucking it in.

Roll the dough tightly and cover the ends.

Dust the banetton with rice flour and flip the dough into it, stitching the back to create tension.

Put both doughs into the fridge for 4 to 72 hours.

Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit) with a Dutch oven inside for at least 30 minutes.

Dust the bottom of the first loaf with rice flour, flip it onto the peel, and score it.

Remove the lid from the Dutch oven and place the dough inside, then cover and bake for 25 minutes.

Prepare the second loaf by dusting, flipping, and scoring it.

After 25 minutes, remove the first loaf and let it cool on a wire rack.

Let the second loaf brown for another 25 minutes, then take it out and cool it on the wire rack.

Equipment Needed

Spice Level: