Pain de Campagne

Pain de Campagne, which translates to "country bread," is a traditional French sourdough bread with a rustic appearance and complex flavor. This hearty loaf has been a staple in rural French households for centuries.

Pain de Campagne represents the traditional bread made in rural France before the widespread availability of commercial yeast. Historically, it was baked in communal wood-fired ovens that served entire villages. Families would bring their dough to be baked once a week, making large loaves that would last several days.

• Shape: Round or oval boule with a rustic appearance
• Crust: Thick, crispy, and deeply colored
• Interior: Open, irregular crumb structure with a slight tang
• Ingredients: Mixture of white flour, whole wheat flour, and sometimes rye flour, leavened with sourdough starter

Pain de Campagne is made with a sourdough starter (levain) rather than commercial yeast. The dough typically contains a blend of flours, with white flour making up the majority, supplemented with whole wheat and sometimes rye flour. The long fermentation process, often 24 hours or more, develops its distinctive flavor and texture.

While the basic concept remains the same throughout France, regional variations exist based on local grains and traditions. Some regions add nuts, dried fruits, or herbs to their Pain de Campagne. The shape can also vary, from round boules to elongated batards.