Pain De Campagne
Recipe from 'Kitchen Secrets' by Raymond Blanc. Click here to purchase book.
A simplified traditional bread recipe demonstrating the miracle of the action of yeast. Yeast is a living organism, a fungus which feeds on the sugar naturally present in the flour and transforms it into carbon dioxide pockets, creating the rise. It is this activity that together with the kneading of the dough creating elasticity, produces a light texture and great flavour.
This traditional slower proving is in complete contrast to breads that we find in our supermarkets.
Preparation: 30 mins, plus overnight fermenting and 2½ hours proving
Cooking: 20–25 mins
Special equipment: electric mixer with dough hook attachment, peel (optional), baking stone (optional), Stanley knife or razor blade.
|For the dough starter/leaven|
|100g||Strong plain white organic bread flour (*1)|
|100g||Dark rye flour|
|5g||Fresh yeast, crumbled (*2)|
|135ml||Cold water (*3)|
|For the campagne dough|
|950g||Strong plain white organic bread flour (*1)|
|130g||Dark rye flour|
|22g||Fresh yeast, crumbled|
|680ml||Cold water (*3)|
Prepare the dough starter 12 hours in advance. The bread can be cooked a few hours before serving; it can also be sliced and frozen. But French bread, with its wonderful crust, is at its best warm from the oven.
For the dough starter/leaven (*5)
A day ahead, mix all the ingredients together in a medium bowl. Cover the bowl with cling film and leave to ferment overnight, i.e. about 12 hours at room temperature.
To make the bread dough
The following day, put all the ingredients into the bowl of the mixer fitted with the dough hook and add the dough starter. Beat together on the lowest speed for 5 minutes and then on medium speed for approximately 5–7 minutes to knead the dough (*6). Alternatively, you can knead the dough by hand on a lightly floured surface, stretching and kneading it for 10 minutes or so. Test the elasticity of the dough by making sure that you can stretch a small piece between your fingers without it breaking (illustrated overleaf).
For the first proving
Shape the dough into a ball, cover loosely with a clean cloth or cling film and leave at room temperature for 1 hour; it will increase in bulk (*7).
For the second proving
Divide the dough equally into four (500g portions) and shape each into a loaf of your desired shape on a lightly floured board. Place each one on a peel or flat tray lined with a silicone liner or non-stick baking paper. Cover loosely with a plastic sheet or a clean cloth to prevent it from drying out and leave the loaves to prove at room temperature for about 1½ hours until doubled in volume (*8).
To prepare for baking
While the loaves are proving, preheat the oven (without the fan) to its highest setting, 250°C/Gas 10. Slide a baking stone (*9) or sturdy baking tray onto the middle shelf and place a small roasting tin on the oven shelf below (*10).
To bake the bread
Dust the loaves with flour, then score lengthways at an angle with a Stanley knife or razor blade (*11), making the cuts about 2mm deep. Slide the bread onto the preheated tray or baking stone in the oven. Pour a jug of boiling hot water into the roasting tin and quickly close the oven door (*12). Bake for 20–25 minutes. Remove the loaves from the oven (*13) and cool on a wire rack.
Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2011.