Pain De Campagne

Pain de Campagne, often referred to as “country bread,” is a traditional French bread that embodies the rustic essence of countryside baking. Known for its dense, chewy texture and a crusty exterior, this artisanal loaf is typically made from a blend of white and whole wheat flours, giving it a hearty flavor and a nutty aroma. The fermentation process, which often includes the use of sourdough cultures, adds complexity to its taste, making it a favorite among bread enthusiasts. According to culinary experts, “Pain de Campagne is the embodiment of French simplicity and tradition, capturing the essence of rural life.” Its versatility makes it perfect for everything from serving with cheese and charcuterie to being the base for hearty sandwiches. With its rich history and mouthwatering flavor, Pain de Campagne has secured its place as a beloved staple in kitchens around the world.

Pain de Campagne: A Rustic French Bread

Pain de Campagne, or “country bread,” is a beloved staple of French cuisine, known for its hearty texture and robust flavor. Typically made from a mixture of white and whole wheat flour, this artisanal bread often features a thick crust and a chewy interior. Originating from the French countryside, Pain de Campagne was traditionally baked in small village bakeries and is now enjoyed worldwide for its versatility and satisfying taste.

Preparation

This rustic bread is a wonderful addition to any meal, perfect for serving with cheese, charcuterie, or simply topped with butter. Below is a detailed step-by-step recipe to guide you through the process of making your own Pain de Campagne at home.

Ingredients

Step-by-Step Instructions

1. Activate the Yeast: In a small bowl, combine 350 ml of water with 7 grams of active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Mix the Ingredients: In a large mixing bowl, whisk together 500 grams of all-purpose flour, 200 grams of whole wheat flour, and 10 grams of salt. Make a well in the center, and pour in the activated yeast mixture.
3. Knead the Dough: Using your hands or a dough scraper, gradually incorporate the flour into the yeast mixture. Once combined, transfer the dough to a lightly floured surface and knead for approximately 10-15 minutes, until smooth and elastic.
4. First Rise: Form the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Allow it to rise in a warm area for 1-2 hours, or until it has doubled in size.
5. Punch Down and Shape: After the first rise, punch down the dough to release the air. Turn it out onto a floured surface and shape it into a round or oval loaf, depending on your preference.
6. Second Rise: Place the shaped dough onto a baking sheet lined with parchment paper. Cover it with a cloth and let it rise for another 30-60 minutes until it has puffed up again.
7. Preheat the Oven: While the dough is rising, preheat your oven to 220°C (428°F). Consider placing a shallow pan filled with water at the bottom of the oven to create steam, which helps develop a crispy crust.
8. Score the Bread: Once the dough has finished its second rise, use a sharp knife or a lame to score the top of the loaf. This allows for controlled expansion during baking.
9. Bake: Place the loaf in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Cool: Remove the bread from the oven and let it cool on a wire rack before slicing. This ensures that the interior finishes cooking and maintains its texture.

Now that you’ve completed the steps, you have a fresh loaf of Pain de Campagne to enjoy! Whether served with a meal or as a snack, this traditional French bread will surely impress with its deep flavor and rustic charm.

Frequently Asked Questions

What is Pain de Campagne?

Pain de Campagne is a traditional French country bread made from a mix of flours, typically wheat and often rye.

What ingredients are used in Pain de Campagne?

The main ingredients are flour, water, salt, and yeast, with some variations including sourdough starter for flavor.

How is Pain de Campagne different from baguette?

Pain de Campagne is usually round or oval and has a thicker crust, while baguette is long and slender with a crust that is typically thinner.

Can Pain de Campagne be made with whole wheat flour?

Yes, whole wheat flour can be used to make Pain de Campagne for a denser texture and richer flavor.

How long does it take to make Pain de Campagne?

The process usually takes several hours, including time for mixing, kneading, proofing, and baking.

Is Pain de Campagne sourdough?

Pain de Campagne can be made as sourdough if a sourdough starter is used, giving it a distinct tangy flavor.

How should Pain de Campagne be stored?

To keep it fresh, store Pain de Campagne in a paper bag at room temperature or wrap it in a cloth.

Can you freeze Pain de Campagne?

Yes, Pain de Campagne can be frozen; wrap it tightly to prevent freezer burn and slice before freezing for easy use.

What are common uses for Pain de Campagne?

It is often used for sandwiches, served with cheese, or enjoyed with soups and stews.

Is Pain de Campagne crunchy?

Yes, it typically has a crunchy crust and a chewy interior, which many people find appealing.

What does Pain de Campagne mean?

The term translates to “country bread” in French, reflecting its rustic origins and hearty nature.

Can I add ingredients to Pain de Campagne?

Yes, you can add ingredients like herbs, spices, seeds, or cheese to enhance the flavor and texture.

What is the ideal hydration level for Pain de Campagne?

A hydration level of 65-75% is common, resulting in a moist crumb and good crust development.

Is Pain de Campagne suitable for sandwiches?

Yes, its robust flavor and texture make Pain de Campagne an excellent choice for sturdy sandwiches.