Pain de Campagne is a traditional French rustic bread, known for its hearty crust, open crumb, and mild tang from a preferment. It’s typically made with a blend of white, whole wheat, and rye flours, resulting in a well-rounded flavor. Perfect for cheese boards, sandwiches, or just tearing apart with a good smear of butter.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 30 minsCook Time 50 minsTotal Time 1 hr 20 mins1 large boule or 2 medium loaves (8–10 servings)
For the Preferment (Poolish) – Prepare the Night Before
1 cup bread flour
⅔ cup room temperature water
¼ tsp instant yeast
For the Final Dough
All of the preferment
2 ½ cups bread flour
¾ cup whole wheat flour
½ cup rye flour
1 ½ tsp salt
1 tsp instant yeast
1 ¼ cups warm water (about 105°F / 40°C)
Make the Preferment
1
In a medium bowl, mix bread flour , water , and yeast until smooth.
Cover loosely with plastic wrap.
Let ferment at room temperature for 12–16 hours , until bubbly and doubled in size.
Mix the Dough
2
In a large mixing bowl, combine:
All of the preferment
Bread flour , whole wheat flour , rye flour , salt , and instant yeast .
Add warm water and mix with your hands or a dough whisk until a shaggy dough forms.
Knead
3
Knead by hand on a lightly floured surface for 8–10 minutes , or in a stand mixer with a dough hook for 6–7 minutes , until smooth and elastic.
The dough should be tacky but not sticky—add a touch more flour if too wet.
First Rise (Bulk Fermentation)
4
Place dough in a lightly oiled bowl, cover, and let rise for 2 hours in a warm spot.
Perform a stretch and fold every 30 minutes for the first 90 minutes to build gluten.
Shape the Loaf
5
Gently turn dough out onto a floured surface.
Shape into a tight round boule or an oval bâtard.
Place seam-side up in a floured banneton or bowl lined with a floured towel.
Second Rise (Proofing)
6
Cover loosely and let proof for 60–90 minutes , until puffy and slightly springy.
While proofing, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
Score & Bake
7
Turn dough onto parchment paper.
Score the top with a lame or sharp knife in your desired pattern.
Transfer to hot Dutch oven or onto baking stone.
Bake with lid on (if using Dutch oven) for 20 minutes .
Remove lid, lower oven temp to 450°F (230°C) , and bake another 15–20 minutes until deep golden brown.
Internal temp should reach 200–205°F (93–96°C) .
Cool
Storage
9
Store at room temperature, wrapped in a cloth or paper bag, for up to 3 days .
Freeze for up to 2 months (slice before freezing for easy thawing).
Tips & Variations
10
For a stronger sour flavor, extend preferment time up to 18 hours.
Try replacing some water with beer for a maltier taste.
Use coarse flour for a more rustic texture.
Ingredients 1 large boule or 2 medium loaves (8–10 servings)
For the Preferment (Poolish) – Prepare the Night Before
1 cup bread flour
⅔ cup room temperature water
¼ tsp instant yeast
For the Final Dough
All of the preferment
2 ½ cups bread flour
¾ cup whole wheat flour
½ cup rye flour
1 ½ tsp salt
1 tsp instant yeast
1 ¼ cups warm water (about 105°F / 40°C)
Directions Make the Preferment
1
In a medium bowl, mix bread flour , water , and yeast until smooth.
Cover loosely with plastic wrap.
Let ferment at room temperature for 12–16 hours , until bubbly and doubled in size.
Mix the Dough
2
In a large mixing bowl, combine:
All of the preferment
Bread flour , whole wheat flour , rye flour , salt , and instant yeast .
Add warm water and mix with your hands or a dough whisk until a shaggy dough forms.
Knead
3
Knead by hand on a lightly floured surface for 8–10 minutes , or in a stand mixer with a dough hook for 6–7 minutes , until smooth and elastic.
The dough should be tacky but not sticky—add a touch more flour if too wet.
First Rise (Bulk Fermentation)
4
Place dough in a lightly oiled bowl, cover, and let rise for 2 hours in a warm spot.
Perform a stretch and fold every 30 minutes for the first 90 minutes to build gluten.
Shape the Loaf
5
Gently turn dough out onto a floured surface.
Shape into a tight round boule or an oval bâtard.
Place seam-side up in a floured banneton or bowl lined with a floured towel.
Second Rise (Proofing)
6
Cover loosely and let proof for 60–90 minutes , until puffy and slightly springy.
While proofing, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
Score & Bake
7
Turn dough onto parchment paper.
Score the top with a lame or sharp knife in your desired pattern.
Transfer to hot Dutch oven or onto baking stone.
Bake with lid on (if using Dutch oven) for 20 minutes .
Remove lid, lower oven temp to 450°F (230°C) , and bake another 15–20 minutes until deep golden brown.
Internal temp should reach 200–205°F (93–96°C) .
Cool
Storage
9
Store at room temperature, wrapped in a cloth or paper bag, for up to 3 days .
Freeze for up to 2 months (slice before freezing for easy thawing).
Tips & Variations
10
For a stronger sour flavor, extend preferment time up to 18 hours.
Try replacing some water with beer for a maltier taste.
Use coarse flour for a more rustic texture.
Pain de Campagne (French Country Bread)
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