Pain de Campagne - Rustic Country French Bread

Follow our step-by-step guide on how to make Pain de Campagne - Rustic Country French Bread.

1. Step 1

   Begin by whisking together half a teaspoon of instant yeast with half a cup of warm water, ideally around 110°F or 45°C.

2. Step 2

   Gradually incorporate three-quarters of a cup of whole wheat flour until the mixture takes on a thick batter-like consistency.

3. Step 3

   Vigorously beat this blend for about 100 strokes to encourage gluten development.

4. Step 4

   Once done, cover the bowl with a damp cloth and allow it to rest at room temperature for 2 to 8 hours, or refrigerate it for 12 to 15 hours.

5. Step 5

   The poolish is ready when it bubbles and emits a delightful yeasty aroma.

6. Step 6

   Next, transfer the poolish to a larger bowl and mix in 2 and a half cups of warm water along with the remaining half teaspoon of yeast until everything is well combined.

7. Step 7

   Gradually add the bread flour, one cup at a time, mixing thoroughly after each addition until the dough becomes too stiff to stir.

8. Step 8

   Move the dough to a floured surface and knead it for 10 to 12 minutes, adding more flour only if it feels excessively sticky.

9. Step 9

   Sprinkle salt over the dough and continue kneading until it becomes smooth and springs back when touched, which should take about 5 to 7 minutes.

10. Step 10

    Shape the dough into a round ball and cover it with a damp cloth for 5 to 10 minutes.

11. Step 11

    Place the dough in a lightly oiled bowl, turning it to coat, then cover it with a damp cloth and let it rise at room temperature until it doubles in size, which will take approximately 2 to 3 hours.

12. Step 12

    Once it has risen, gently punch down the dough to deflate it and divide it into two equal pieces.

13. Step 13

    Shape each piece into a round and cover them with plastic wrap or a damp cloth for 30 minutes.

14. Step 14

    Next, form the rounds into baguettes and place them seam-side up on a heavily floured cloth set on a baking sheet.

15. Step 15

    Dust the tops with flour, cover with a damp cloth, and let them rise until doubled, about 2 hours.

16. Step 16

    Preheat your oven to 375°F or 190°C.

17. Step 17

    Prepare a separate baking sheet by sprinkling it with cornmeal.

18. Step 18

    Carefully transfer the risen loaves to the prepared baking sheet, seam-side down, and make several diagonal slashes on the tops with a serrated knife.

19. Step 19

    Bake the loaves in the preheated oven until they turn a beautiful golden brown, which should take around 25 to 30 minutes.

20. Step 20

    Once baked, allow them to cool on wire racks before slicing into your delicious creation.

21. Step 21

    Enjoy the aroma and the satisfaction of homemade bread!.