Pain de Campagne

Method

1. 1

   Mix and rest

   At room temperature, stir the bread flour, rye flour, water and starter for 2 to 3 minutes, until no dry flour remains. Cover and rest for 30 minutes.

2. 2

   Add the salt

   At room temperature, sprinkle the salt over the dough and pinch and fold it in for 2 minutes, until evenly distributed. Cover and rest for 30 minutes.

3. 3

   Bulk ferment and fold

   At 20 to 24°C, bulk-ferment the covered dough for about 3 to 5 hours from adding salt, folding all four sides every 30 minutes for the first 2 hours; finish when risen 50 to 75% and aerated.

4. 4

   Shape the loaf

   Use no more than 10 g flour to lightly dust the surface and hands; fold dough edges to centre, turn seam-side down and draw gently to tighten, then place seam-side up in a rice-floured, cloth-lined basket.

5. 5

   Cold-proof the loaf

   Cover the basket and refrigerate at 3 to 5°C for 10 to 16 hours as a guide; bake at the end of this period without waiting for a fingertip-dent test.

6. 6

   Preheat the oven

   Heat the oven to 240°C (220°C fan) for 45 minutes, with a lidded Dutch oven or heavy covered casserole inside.

7. 7

   Prepare the loaf

   Turn the cold dough onto baking paper and slash about 1 cm deep with a sharp knife; do this within 2 minutes while the oven and pot are at 240°C (220°C fan).

8. 8

   Bake covered

   Carefully lower the loaf into the hot pot, cover and bake at 240°C (220°C fan) for 25 minutes, until well risen and beginning to colour.

9. 9

   Bake uncovered

   Remove the lid and bake at 220°C (200°C fan) for 20 to 25 minutes, until deeply golden and the centre reaches at least 96°C.

10. 10

    Cool before slicing

    Cool on a wire rack at room temperature for at least 2 hours, until completely cool throughout, before slicing.

Tips

• Use active starter at or near its peak after feeding; 100% hydration means equal weights of flour and water.
• Dough temperature and starter activity affect fermentation time, so rely on the bulk-rise and texture cues rather than the clock alone.
• Keep the dough covered between folds to prevent a dry skin. Use only a light dusting of flour when shaping, as excess flour can hinder shaping and burn in the pot.

Swaps

• Replace the rye flour with wholemeal wheat flour for a milder flavour and a slightly different crumb.
• If rice flour is unavailable, dust the cloth and basket lightly with bread flour.

Storing

Cool completely, then keep in a paper bag or bread bin at room temperature for up to 2 days. Freeze sliced bread in an airtight bag for up to 3 months.