Pain de campagne is a thick-crusted sourdough loaf traditionally baked weekly in French village bakeries. A blend of whole-grain and rye flours gives the dough its characteristic tang and dark crust.
Knead the flour with the rye flour, sourdough starter, lukewarm water and salt for 10 minutes, until the dough is elastic.
Place the dough in an oiled bowl, cover it, and leave it at room temperature until it has doubled in size.
Shape the risen dough into a round and place it in a floured proofing basket. Turn it out onto a baking sheet and score a cross on top with a knife.
Place a pan of water on the bottom of the oven to create steam. Bake the loaf in an oven preheated to 230°C / 445°F until the crust is dark golden.
Score the loaf with a cross before baking; without these cuts, it may crack unpredictably in the oven. Allergens: wheat (gluten) and rye (gluten).
Çapraz kesikleri fırına vermeden hemen önce değil hamuru şekillendirdikten uzun süre sonra attım, kesikler tam açılmadı ve somun bir kenarından rastgele çatladı. Tadı yine de harikaydı.
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