Pain De Campagne -French Sourdough Bread Of The Countryside

Start by preparing the sourdough starter that has been made previously and is bubbly.

Use 189 grams of bottled spring water, preferably chilled.

Add 6 grams of salt to the water and whisk it together.

Measure out 225 grams of white bread flour and add it to the mixture.

Add 38 grams of dark rye flour to the mixture.

Incorporate 132 grams of the sourdough starter into the mixture.

Mix the wet and dry ingredients together for about 7 minutes.

Let the dough develop for 2 to 3 hours before shaping.

Shape the dough and place it in a basket to prove overnight in the fridge.

After 15 minutes in the fridge, knead the dough for another 7 minutes until it holds together well.

Cover the dough and place it in the fridge for 1 hour.

Stretch and fold the dough, then let it rest for 5-10 minutes.

Prepare a wicker basket for the dough and shape it again, folding it from the top into the middle.

Cover the shaped dough and place it in the fridge to rise overnight.

After the overnight rise, score the dough with a hashtag cut before baking.

Bake in a preheated oven with steam for about 40 minutes, checking halfway through and adjusting the temperature if necessary.

Equipment Needed

Spice Level: