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Pain de Campagne
Pain de Campagne is one of the classic dishes in the bread tradition of France. · France
Pain de Campagne is one of the classic dishes in the bread tradition of France.
About Pain de Campagne
Pain de Campagne is one of the classic dishes in the bread tradition of France. It is a cherished bake found in local ovens.
🏛️ History & Culture
Pain de Campagne, meaning "country bread," has deep roots in rural France, where it was traditionally baked in communal ovens for village households. Its origins are not tied to a single date or creator, but rather developed as a pragmatic, rustic bread made from locally available wheat and often mixed with rye or whole wheat flour. Regional variations are abundant, with different areas favoring distinct flour blends and shaping methods, though a round, rustic loaf remains the classic form.
Culturally, Pain de Campagne is a symbol of the artisanal, slow-food tradition in French baking, typically leavened with a natural sourdough starter (levain) rather than commercial yeast. It stands in contrast to the ubiquitous baguette, representing a more rustic and substantial daily bread. For centuries, it was the everyday staple for farmers and laborers, and today it remains a beloved accompaniment to cheese, charcuterie, and simple meals, reflecting the terroir of its region.
🍳 How to make Pain de Campagne
AI-assisted, not kitchen-testedPain de Campagne
A classic French country loaf with a tender crumb and crackling crust, built around a blend of bread flour and whole rye for that signature earthy flavor.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 1 loaf (about 900 g)
- Difficulty
- Medium
Recipe ingredients
- 350 g (12 oz) bread flour, high-protein, or all-purpose if needed
- 150 g (5 oz) whole rye flour
- 300 ml (1¼ cups) lukewarm water, around 28°C / 82°F
- 100 g (½ cup) active sourdough starter, fed and bubbly, or see note
- 10 g (2 tsp) fine sea salt
- 1 g (½ tsp) instant yeast, optional, for a faster rise
- 30 g (2 Tbsp) rice flour, for dusting the banneton; substitute potato starch
Steps
- 1 In a large bowl, stir the bread flour, rye flour, and salt together. Add the lukewarm water, sourdough starter, and instant yeast (if using). Mix with a wooden spoon or your hands until no dry flour remains, then cover and rest for 30 minutes (autolyse).
- 2 Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smoother and elastic; it will still feel tacky from the rye. If using stretch-and-folds instead, do 4 sets at 30-minute intervals: lift one side, stretch it up, and fold it over, rotating the bowl a quarter turn each time.
- 3 Place the dough in a lightly oiled bowl, cover, and let it rise at warm room temperature for 3 to 4 hours, until roughly 50% larger and puffy. With commercial yeast only, 1½ to 2 hours may be enough.
- 4 Tip the dough onto an unfloured surface and gently shape into a round (boule) by folding the edges into the center, then flipping seam-side down and tightening the skin with cupped hands. Rest seam-side up for 20 minutes, covered.
- 5 Dust a proofing basket (banneton) generously with rice flour. Shape the loaf again the same way for a tighter surface, then place it seam-side up in the banneton.
- 6 Cover and cold-retard in the refrigerator for 10 to 14 hours to develop flavor and make scoring easier.
- 7 The next day, place a Dutch oven (lid on) on the middle rack of the oven and preheat to 240°C / 465°F for at least 30 minutes.
- 8 Turn the dough out onto a piece of parchment, score the top with a sharp blade or lame in a single decisive cut (about 1 cm deep), and lower it into the hot Dutch oven using the parchment as a sling.
- 9 Bake covered for 25 minutes, then remove the lid and reduce the oven to 220°C / 425°F. Bake another 18 to 22 minutes until the crust is a deep, even mahogany brown.
- 10 Lift the loaf out and cool on a wire rack for at least 1 hour before slicing; the interior should read 95 to 98°C / 203 to 208°F when probed for full doneness.
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Pain de Campagne — frequently asked questions
What is Pain de Campagne?
Pain de Campagne is one of the classic dishes in the bread tradition of France. It is a cherished bake found in local ovens.
What is Pain de Campagne made of?
Pain de Campagne is made with bread flour, whole rye flour, lukewarm water, active sourdough starter, fine sea salt and instant yeast.
Where does Pain de Campagne come from?
Pain de Campagne comes from France. Pain de Campagne, meaning "country bread," has deep roots in rural France, where it was traditionally baked in communal ovens for village households.
Where can I eat Pain de Campagne?
At a village boulangerie, the baker slices a warm loaf for morning customers to tear with butter and coffee.
How do you make Pain de Campagne?
Making Pain de Campagne at home takes about 30 minutes of prep and 45 minutes of cooking. The recipe on this page serves 1 loaf (about 900 g) and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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- 🇬🇷 Spanakopita · Greece
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- 🇷🇺 Pirozhki · Russia
- 🇷🇸 Slavski Kolač · Serbia
- 🇺🇸 New York City Bagels · United States
- 🇮🇹 Lumache Alla Bresciana · Italy
- 🇽🇰 Flia · Kosovo
- 🇷🇴 Ciorbă de Burtă · Romania
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