French Country Loaf - Pain de Campagne (sort of!)

Combine 750 grams type Z wheat flour, 250 grams whole grain wheat flour, 25 grams Baker's enzyme, and 40 grams malt flour in a bowl.

Add 25 grams salt to the dry mixture and combine well.

Slowly stream in ice cold water while mixing until combined.

Knead the dough for 15 to 20 minutes until a strong gluten network forms.

Oil your hands and the work surface lightly, then take the dough out and tighten it by folding it over itself.

Place the dough in a lightly oiled bowl and cover it to rise for 45 minutes to an hour until doubled in size.

After rising, oil your hands again and divide the dough into two pieces.

Shape each piece into a ball (boulé) and place them on parchment paper.

Cover the shaped loaves with a cloth and let them proof for 30 to 45 minutes.

Check the proofing by poking the dough; it should leave an indentation but bounce back slightly.

Preheat two Dutch oven bottoms in the oven.

Spray the loaves with water to create humidity before covering them with the Dutch oven tops.

Sprinkle sea salt on top of the loaves for flavor.

Score the loaves with a sharp knife to allow for expansion during baking.

Place the loaves in the preheated Dutch ovens and bake for 20 minutes covered.

After 20 minutes, uncover the loaves and bake for an additional 20 to 25 minutes until a thick brown crust forms.

Remove the loaves from the oven and let them cool for about 10 minutes before slicing.

Equipment Needed

Spice Level: