French Pain de Campagne «Country Bread»

Prepare the poolish by mixing 5 grams of dried yeast, 10 grams of bread flour, 1 teaspoon of sugar, 100 grams of wheat flour, and 100 grams of lukewarm water.

Let the poolish rest and rise for at least 1 hour until it doubles in volume.

In a mixing bowl, combine 400 grams of wheat flour, 100 grams of rye flour, and 10 grams of salt.

Add the prepared poolish and 200 grams of lukewarm water to the flour mixture.

Use a kitchen robot to mix the dough for about 20 minutes.

Knead the dough by hand for about 5 minutes until it becomes elastic, adding more flour as needed.

Place the dough back in the bowl, cover with a clean cloth, and let it rise for another hour at room temperature.

After 1 hour, the dough should have doubled in size. Shape the dough and let it rest for another half an hour.

Preheat the oven to 240 degrees Celsius.

Score the top of the dough with a sharp knife in a cross pattern and place it in the oven.

Lower the oven temperature to 200 degrees Celsius and place a plate with water on the bottom of the oven to create steam.

Bake the bread and let it cool on a grill to allow moisture to evaporate.

Equipment Needed

Spice Level: