French cuisine · Dough, Pasta & Rice

Pain de Campagne

Rustic country sourdough bread with a portion of rye, baked dark with a coarse, open crumb.

Ingredients · for 8 servings

• 150 g sourdough starter
• 400 g wheat flour (type 550)
• 100 g rye flour (type 1150)
• 350 ml lukewarm water
• 12 g salt
• 2 tbsp rice flour for dusting

Instructions

1. Mix both flours with 330 ml water until no dry flour remains, and let the dough rest covered for 45 min. to hydrate.
2. Add the sourdough starter and salt with the remaining water and fold the dough vigorously in the bowl for 5 min. until smooth and elastic.
3. Let the dough rise covered at room temperature for 4 hours, folding all four sides toward the middle every 20 min. during the first hour.
4. Turn the dough out onto a lightly floured surface, shape tightly into a round, place seam-side up in a proofing basket dusted with rice flour and let mature in the fridge overnight.
5. Preheat a cast-iron pot in the oven to 250°C, tip the bread into it, score it 1 cm deep in a cross pattern and bake covered for 25 min.
6. Remove the lid, lower the temperature to 220°C and bake another 20-25 min. until dark brown, then let cool completely on a wire rack.