Pain de Campagne

By norsegal8

Ingredients

• The Chef
• 1/2 c. whole wheat flour
• 3 tbs. warm water (105-115 F)
• 1/2 tsp. milk
• 1/8 tsp. cumin
• Refreshment 1
• 2 tbs. chef (above)
• 3/4 about 3/4 c. whole wheat flour
• 1/3 c. warm water (105-115F)
• Refreshment 2
• 1/2 c. levain (above)
• 3/4 c. whole wheat flour
• 1 cup warm water (110-115F)
• 2/12 tsp. salt

Details

Servings 1

Preparation

Step 1

Preheat oven to 425 using a baking stone like this. We keep a cast iron pan in the bottom of the oven and add a pan of water to it right after the bread goes in to create steam and to help the crust form.


Make a well in the center of the flour and add the water, milk and cumin. Need for 5-8 minutes. Cover with plastic wrap and let rest for 2 days in a draft-free location. It will develop a light crust.


Mound the flour and make a well in the center large enough to hold the remaining ingredients. Tear open the crusty chef and scoop out 2 tbs. of the moist dough. Rip it up and add it to the well. Pour in the water and let it rest for a few minutes. Knead for 5-8 minutes until it's nice and stretchy. This is now called a Levain.

Place the levain in a bowl, cover with plastic wrap and place in a draft free location for about 18 hours or until there is a noticeable rise. Caution, this step is often not successful and you may have to try the recipe a few times to get it right. The temperature of your home and the amount of natural yeast in the air affect the outcome.

Add the water to a stand mixer fitted with a dough hook. Tear the levain into small pieces and add to the water. Let rest for a few minutes. With the mixer at low speed, gradually add the flour until you have a shaggy mass of dough. Add the salt. Raise the speed and mix until smooth and elastic about 6 minutes. Briefly knead by hand to firm up the dough.

Fourth Rise: Place in bowl covered with plastic wrap and allow to rise for about 5 hours.

Form the dough: Form into a ball and let rise at room temperature for about 4 hours. Dust with flour and slash with bread razor. Spray the oven with water. Bake for about 40-50 minutes until crust forms a rich, golden color.