Pain de Campagne Recipe | Step-by-Step French Sourdough Country Bread

In a large mixing bowl, combine the bread flour, whole wheat flour, and salt.

Create a well in the center of the dry ingredients and pour in the water and sourdough starter. Use a wooden spoon or your hands to mix until a shaggy, sticky dough forms.

Turn the dough onto a lightly floured surface. Knead for about 10-15 minutes until the dough is smooth, elastic, and slightly tacky. If using a stand mixer, knead with a dough hook on medium-low speed for 6-8 minutes.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.

After the first rise, gently deflate the dough and shape it. For a rustic look, form a round loaf.

Place the shaped dough seam-side up in a floured proofing basket or a bowl lined with a floured towel. Cover and let it proof for 30-60 minutes, until puffy and about 50% larger.

Preheat your oven to 475°F (245°C) with a baking stone or heavy-duty baking sheet inside. Place a metal pan on the bottom rack for steam.

Just before baking, slash the top of the dough with a sharp knife or razor. Carefully transfer the dough to the preheated stone or baking sheet. Pour a cup of hot water into the metal pan to create steam and quickly close the oven door.

Bake for 35-45 minutes, or until the bread is a deep golden brown and sounds hollow when tapped. Reduce the oven temperature to 450°F (230°C) after 15-20 minutes to prevent over-browning.

Remove the bread from the oven and cool on a wire rack for at least an hour before slicing.

Equipment Needed

Spice Level: