Professional Baker teaches Pain de Campagne at Home!

Introduce the video and the dish, Pain de Campagne, a country sourdough bread.

Explain the use of a sourdough culture created over six days, with no commercial yeast.

Measure out 600 grams of whole wheat liquid Levon, keeping 534 grams for the bread and reserving the rest for future use.

Add water to the Levon in a mixer without needing to scale it again.

Add flour to the mixer and mix on low speed for about seven minutes until combined.

Check the dough temperature aiming for 75 to 77 degrees Fahrenheit; adjust as needed.

Perform a light fold on the dough before placing it in a bowl for fermentation.

Allow the dough to ferment for three to three-and-a-half hours, with one fold during this period if necessary.

After 90 minutes, perform the first fold on the dough, checking its consistency and hydration.

After three hours of bulk fermentation, divide the dough into pieces weighing about 800 grams each.

Pre-shape the divided dough into light rounds and let them relax for 15 to 20 minutes.

After resting, check the dough for readiness to shape; if it stretches easily, proceed to final shaping.

Lightly flour the surface and shape the dough into a square for even slicing.

Proof the shaped dough seam side down in a banneton for a defined period.

Equipment Needed

Spice Level: