How to make Pain de Campagne and Poolish - The School of Artisan Food

Take water at 18 to 22°C and pour it into a bowl.

Add 1 gram of fresh yeast to the water and agitate to disperse.

Gradually add flour while stirring with your hand until no lumps remain.

Cover the mixture with a shower cap or plastic wrap and let it ferment for 12 to 18 hours at room temperature.

After 18 hours, uncover the poolish and check for bubbles and size increase.

Pour a little water into the poolish to help release it from the bowl.

Use a scraper to help release the poolish and tip it into a mixing bowl.

Add sourdough, T65 flour, and sea salt to the poolish and mix with your hands until incorporated.

Let the dough rest for 5 minutes after mixing in the yeast.

Use the 'Round the Clock' technique to mix and develop gluten for about 3 minutes, then rest for 5 minutes and repeat 10 times.

After the final round, let the dough rest for 30 minutes before folding.

After 30 minutes, flour the top of the dough and fold it over itself to strengthen it.

Repeat the folding process every 30 minutes for a total of three folds, then let it bulk ferment for 1.5 hours.

After 3 hours of bulk fermentation, prepare a floured work surface and tip the dough out.

Scale the dough to 750 grams using a scraper.

Shape the dough by folding the edges into the center and letting it bench rest.

Dust a proving basket with flour and place the shaped dough inside.

Final shape the dough by repeating the folding process and using the gate technique to tighten it.

Equipment Needed

Spice Level: