Pain de campagne is the thick-crusted, naturally leavened loaf traditionally baked weekly in French village ovens. A blend of whole grain and rye flour gives the dough both its characteristic tang and a deep crust colour.
Knead the flour with the rye flour, sourdough starter, lukewarm water and salt, continuing for 10 minutes until the dough turns elastic.
Cover the dough in a greased bowl and let it rest at room temperature until it doubles in volume.
Shape the risen dough into a ball, place it in a floured proofing basket, then turn it out onto a baking tray and score crosswise cuts with a knife.
Place a pan of water at the bottom of the oven to create steam, then bake the loaf in an oven preheated to 230°C until the crust turns deep golden.
Do not forget to score the loaf with crosswise cuts before baking; an unscored loaf will crack open randomly as it bakes. Allergens: contains 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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