Pain de campagne which translates to 'country bread' in French, is a type of sourdough. It is delicious served as a side to any meal.
- Serves: 5 loaves |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 20 mins
449 g Sasko Bread Flour
112 g rye flour
8 g fresh yeast
10 g salt
210 ml water
210 ml beer
100 g roasted onion, chopped
Place the flours, yeast and salt in the bowl of an electric mixer fitter with a dough hook. Add the water and beer and mix on the first speed until all the ingredients are combined.
Switch to second speed and mix until the dough comes together around the dough hook and pulls away from the sides of the bowl.
Add the chopped roasted onion and mix until smooth and coming away from the bottom and sides of the bowl.
Remove the dough and place in another bowl, wrap with plastic and prove at room temperature for 1 hour.
After 1 hour, bench fold the dough: remove the dough from the bowl and flatten gently. Fold the right-hand side into the centre of the dough and brush off any excess flour. Fold the left-hand side of the dough over the right-hand fold and brush off any excess flour. Fold the top of the dough into the middle of the dough and brush off any excess flour. Fold the bottom of the dough over the top fold and return the dough to the bowl, with the folds on the bottom.
Wrap with plastic wrap and prove for another hour.
Place the second bench fold in the dough,repeating the exact same method as used for the first bench fold. Wrap and prove for another hour.
Place the dough on a very lightly floured surface and portion into 5 equal pieces (200 g each).
Roll the dough into approximately 30 cm long rolls (like a baguette) and place in a floured kitchen cloth, pulling the cloth up against the sides of each roll,creating a “pouch” for each roll. Cover the top with another towel and prove for 45-60 minutes.
Place the “baguette” rolls on a baking tray and snip with a pair of scissors at approximately 5 cm intervals, almost through the entire roll but leaving a small piece connected. When you are cutting the dough, hold the scissors at a 45 degree angle cutting from the top and twist the “ears” of dough to alternating sides, creating a wheat stalk shape.
Place in an oven preheated to 220 °C and steam. You can create steam by placing a hand full of ice cubes into a hot tray at the bottom of the oven when you put the bread in.
Bake for 20-30 minutes until a dark golden colour.
Remove and cool on cooling rack.