How to Make Pain de Campagne: Traditional French Country Bread

 

--- published by foodie Parmod.

Introduction: What Is Pain de Campagne?

Pain de campagne, meaning “country bread” in French, is a rustic, round loaf made using a blend of white, wholemeal, and sometimes rye flours. Often referred to as French sourdough, pain de campagne boasts a thick, crackly crust and a chewy, open crumb with a slightly tangy flavour.

This versatile bread is perfect with soups, cheeses, or just fresh butter. If you’re curious about how to make pain de campagne at home, this guide offers a traditional method adapted for British kitchens, using simple ingredients and an optional sourdough starter.

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Ingredients for 1 Large Loaf

Using a preferment (for better flavour):

For the Poolish (Pre-ferment):

150g strong white bread flour

150ml lukewarm water

1/8 tsp fast-action dried yeast

Main Dough:

350g strong white bread flour

50g wholemeal or rye flour (optional, for extra flavour)

200ml lukewarm water

10g salt

1 tsp fast-action dried yeast (or use less if using poolish)

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Optional Equipment:

Baking stone or pizza stone

Dutch oven or cast iron pot with lid

Bread proving basket or bowl lined with a floured cloth

Lame or sharp knife for scoring

Spray bottle for water (for steam)

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Step-by-Step Instructions: How to Make Pain de Campagne

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Step 1: Make the Poolish (Night Before)

In a bowl, mix 150g flour, 150ml lukewarm water, and 1/8 tsp yeast. Stir until smooth, cover loosely, and leave at room temperature for 10–14 hours. It should become bubbly and doubled in size.

(Optional Shortcut)

If you're short on time, you can skip the poolish and mix all ingredients on the same day, but the flavour will be less complex.

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Step 2: Mix the Dough

In a large mixing bowl, combine the remaining flours, yeast, salt, and the poolish. Gradually add lukewarm water and mix until a shaggy dough forms. Knead for 10 minutes by hand or 6–8 minutes using a dough hook until smooth and elastic.

Tip: The dough should be soft and slightly sticky but not too wet. Adjust with a touch more flour or water if needed.

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Step 3: Bulk Fermentation (First Rise)

Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel, and let it rise at room temperature for 1½ to 2 hours until doubled in size. For better texture, stretch and fold the dough halfway through the rise.

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Step 4: Shape the Loaf

Gently tip out the dough onto a lightly floured surface. Shape it into a round or oval loaf, taking care not to deflate it. Place seam-side up in a floured proving basket or bowl lined with a floured cloth.

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Step 5: Second Rise

Cover and let rise for 45–60 minutes, or until puffy and nearly doubled.

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Step 6: Preheat the Oven

Preheat your oven to 240°C (220°C fan)/Gas Mark 9. If using a baking stone or Dutch oven, place it in the oven to preheat as well.

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Step 7: Score and Bake

Carefully tip the dough onto a baking tray or into the Dutch oven. Use a sharp knife or lame to score a few shallow cuts across the top. This helps control how the bread expands.

Steam Tip: Quickly spray water into the oven or place a tray of ice cubes on the bottom shelf to create steam. This helps develop a crisp crust.

Bake for 35–40 minutes, or until deep golden brown. The loaf should sound hollow when tapped underneath.

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Step 8: Cool Before Slicing

Let the pain de campagne cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set and improves flavour.

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Serving Suggestions

Serve with a cheese board, pâté, or smoked salmon.

Enjoy as a base for tartines (French open-faced sandwiches).

Pair with soups, stews, or salads.

Toast and top with jam or avocado for a rustic breakfast.

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Tips for the Best Pain de Campagne

Use a poolish or sourdough starter for deeper flavour.

Do not rush the fermentation – long, slow rises build taste and texture.

Steam is essential for the crisp, rustic crust.

Use a baking stone or Dutch oven for even heat and great oven spring.

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Conclusion: Rustic French Bread at Home

Making pain de campagne is a rewarding baking project that brings the taste of rural France to your table. Now that you know how to make pain de campagne, you can enjoy the artisanal quality of traditional French country bread fresh from your own oven.

Whether served warm with butter, dipped into soup, or used for gourmet sandwiches, this crusty and flavourful loaf is sure to become a household favourite.

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How to make pain de campagne

Traditional French country bread recipe

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Pain de campagne recipe UK

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Homemade crusty bread with poolish

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Learn how to make pain de campagne – a rustic French country bread – with this easy step-by-step recipe. Includes poolish, wholemeal options, and tips for perfect crust.

--- write ✍️ by foodie Parmod.