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Pain de Campagne (Country Bread) Recipe

Pain de Campagne (Country Bread) Recipe

Master this authentic homemade Pain de Campagne with our foolproof recipe. Learn how to create a rustic French country loaf with the perfect balance of white and whole grain flours, a crackling crust, and that signature open crumb. The best traditional sourdough-style bread for your table!
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a magnificent round Pain de Campagne with its characteristic deep golden-brown crust marked with flour-dusted scoring patterns that have opened dramatically during baking. A cross-section view reveals the bread's impressive open crumb structure with irregular holes throughout the creamy interior. The loaf rests on a rustic wooden board against a backdrop of scattered wheat stalks, with soft window light highlighting the bread's textural contrasts. A linen tea towel partially frames the scene, while a small crock of butter and a bread knife suggest the imminent pleasure of that first slice, emphasizing the bread's artisanal quality and traditional French country origins.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g strong white bread flour</li><li class="ingredients-single-item">75g whole wheat flour</li><li class="ingredients-single-item">25g rye flour</li><li class="ingredients-single-item">350ml water, lukewarm</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">8g active dry yeast (or 12g fresh yeast)</li><li class="ingredients-single-item">15g honey or 10g sugar</li><li class="ingredients-single-item">Rice flour or extra bread flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Banneton or proofing basket</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Lame or sharp knife for scoring</li><li class="equipment-single-item">Spray bottle for water</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by mixing the lukewarm water with the honey or sugar in a large bowl until dissolved. Sprinkle the yeast over the water and let it sit for 5-10 minutes until foamy and activated. This activation ensures your bread will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, thoroughly combine the three flours. The combination of white, whole wheat, and rye creates the distinctive flavor profile of Pain de Campagne. The whole grains contribute complex flavors while the bread flour provides structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the flour mixture to the yeast mixture and stir until a shaggy dough forms. Cover with a damp cloth and let it rest for 30 minutes. This autolysis period allows the flour to fully hydrate and begins gluten development without kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the salt to the dough (salt is added after the initial rest as it can inhibit yeast activity). Mix thoroughly, then turn the dough onto a clean surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the "window pane test" - when stretched, it should become thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place (24-26°C) for 1.5-2 hours, or until doubled in size. During this bulk fermentation, the yeast consumes sugars and produces carbon dioxide, creating flavor and structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently turn the dough onto a lightly floured surface, taking care not to deflate it completely. Perform a series of stretch and folds: pull one side of the dough and fold it over itself, rotate 90 degrees, and repeat three more times. This strengthens the dough without aggressive kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape the dough into a tight round by pulling the edges toward the center, then flipping it over. Cup your hands around the dough and rotate it on the counter, creating tension across the surface. This surface tension is crucial for a good rise and ear formation during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Dust a banneton or a bowl lined with a well-floured kitchen towel with rice flour (which doesn't absorb moisture as readily as wheat flour). Place your dough seam-side up in the banneton, cover with a damp cloth, and refrigerate for 8-12 hours. This cold fermentation develops complex flavors and makes the dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>One hour before baking, place your Dutch oven or baking stone in the oven and preheat to 250°C (480°F). The preheated vessel creates steam and mimics a professional baker's oven.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, carefully turn the dough out onto a piece of parchment paper. Score the top with a lame or sharp knife, making a decisive cut about 1cm deep. Good scoring allows for controlled expansion during baking and creates that beautiful "ear."</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully transfer the dough on the parchment into your preheated Dutch oven, cover with the lid, and reduce oven temperature to 230°C (450°F). The covered environment traps steam from the dough, essential for developing a crackling crust.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake covered for 25 minutes, then remove the lid and bake for another 15-20 minutes until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom. If using a baking stone, spray the oven with water before placing the dough inside to create steam.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer to a wire rack and resist the temptation to cut into it immediately! Allow your Pain de Campagne to cool completely for at least 1 hour. This crucial resting period allows the crumb to set and flavors to develop. Cutting too soon creates a gummy texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pain de Campagne?

Traditional Pain de Campagne uses a blend of strong white bread flour, whole wheat flour, and rye flour, combined with water, salt, yeast, and a touch of honey or sugar. This mixture creates the signature complex flavour profile with nutty undertones and mild tang.

How to cook Pain de Campagne at home?

Learn how to cook Pain de Campagne by creating a well-hydrated dough with mixed flours, allowing for multiple rises including overnight cold fermentation, then baking in a preheated Dutch oven or on a baking stone at high temperature (230°C) to develop that characteristic crackling crust and open crumb structure.

Why is the overnight refrigeration important for country bread?

Cold fermentation develops complex flavours through slow yeast activity and enzyme breakdown of starches. It also makes the dough easier to handle and score, improves the bread's shelf life, and creates that characteristic tangy flavour without requiring a traditional sourdough starter.

What's the secret to achieving an open crumb structure in French bread?

The key to achieving those beautiful irregular holes is proper hydration (65-75%), gentle handling to preserve air bubbles, adequate fermentation time, and creating good surface tension during shaping. The initial hot bake with steam also contributes by allowing maximum oven spring.

Can I substitute the rye flour in country bread if I don't have any?

Yes, while rye contributes distinctive flavour, you can substitute with more whole wheat flour or other heritage grains like spelt or einkorn. The bread will have a slightly different character but will still maintain its rustic appeal. Maintain the same total flour weight for proper hydration.

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Mix thoroughly, then turn the dough onto a clean surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the 'window pane test' - when stretched, it should become thin enough to see light through without tearing." }, { "@type": "HowToStep", "name": "First rise", "text": "Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place (24-26°C) for 1.5-2 hours, or until doubled in size. During this bulk fermentation, the yeast consumes sugars and produces carbon dioxide, creating flavor and structure." }, { "@type": "HowToStep", "name": "Strengthen dough", "text": "Gently turn the dough onto a lightly floured surface, taking care not to deflate it completely. Perform a series of stretch and folds: pull one side of the dough and fold it over itself, rotate 90 degrees, and repeat three more times. This strengthens the dough without aggressive kneading." }, { "@type": "HowToStep", "name": "Shape loaf", "text": "Shape the dough into a tight round by pulling the edges toward the center, then flipping it over. Cup your hands around the dough and rotate it on the counter, creating tension across the surface. This surface tension is crucial for a good rise and ear formation during baking." }, { "@type": "HowToStep", "name": "Cold fermentation", "text": "Dust a banneton or a bowl lined with a well-floured kitchen towel with rice flour (which doesn't absorb moisture as readily as wheat flour). Place your dough seam-side up in the banneton, cover with a damp cloth, and refrigerate for 8-12 hours. This cold fermentation develops complex flavors and makes the dough easier to handle." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "One hour before baking, place your Dutch oven or baking stone in the oven and preheat to 250°C (480°F). The preheated vessel creates steam and mimics a professional baker's oven." }, { "@type": "HowToStep", "name": "Score dough", "text": "When ready to bake, carefully turn the dough out onto a piece of parchment paper. Score the top with a lame or sharp knife, making a decisive cut about 1cm deep. Good scoring allows for controlled expansion during baking and creates that beautiful 'ear.'" }, { "@type": "HowToStep", "name": "Begin baking", "text": "Carefully transfer the dough on the parchment into your preheated Dutch oven, cover with the lid, and reduce oven temperature to 230°C (450°F). The covered environment traps steam from the dough, essential for developing a crackling crust." }, { "@type": "HowToStep", "name": "Complete baking", "text": "Bake covered for 25 minutes, then remove the lid and bake for another 15-20 minutes until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom. If using a baking stone, spray the oven with water before placing the dough inside to create steam." }, { "@type": "HowToStep", "name": "Cool and rest", "text": "Transfer to a wire rack and resist the temptation to cut into it immediately! Allow your Pain de Campagne to cool completely for at least 1 hour. This crucial resting period allows the crumb to set and flavors to develop. Cutting too soon creates a gummy texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "François Dubois", "datePublished": "2024-04-02", "reviewBody": "Perfect crust, chewy open crumb! This recipe transported me back to my grandmother's kitchen in Provence. The blend of flours creates that authentic Pain de Campagne flavor I've been trying to recreate for years.", "name": "Authentic French Experience", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akiko Tanaka", "datePublished": "2024-04-05", "reviewBody": "Best bread I've ever baked! The overnight fermentation makes all the difference - such complex flavors. My Japanese family was impressed with how the crust shattered when cut, just like the artisan bakeries in France we visited last year.", "name": "Worth the Wait", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rossi", "datePublished": "2024-04-10", "reviewBody": "Worth every minute of fermentation! I was nervous about the long process but the instructions were so clear. The tangy flavor is perfectly balanced with the sweetness of the dough. Makes the most amazing bruschetta base!", "name": "Perfect Process", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-04-15", "reviewBody": "Rivals my favorite bakery's version! I've tried many bread recipes but this one stands out. The rye flour adds such complexity. My wife couldn't believe I made it myself - she thought I'd secretly bought it from our local French bakery!", "name": "Bakery Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Martinez", "datePublished": "2024-04-20", "reviewBody": "Finally achieved that signature ear! After many failed attempts with other recipes, this one gave me that beautiful opening along the score. The detailed instructions about creating tension during shaping made all the difference. Makes amazing toast the next day too!", "name": "Perfect Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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