Pain de Campagne


Working method

  • Mix all ingredients into a well developed dough
  • Dough temperature: approx. 27°C
  • Bulk proof: Approx. 1 hour (covered)
  • Gently fold the dough piece into three pieces
  • Dough rest: Approx. 20 to 30 minutes
  • Crispy baguette approx. 350 grams Floor baked bread approx. 450 grams
  • Mould not too tight (use flour to avoid stickiness)
  • Dough proof: Approx. 20 to 30 minutes, then format in a loosely manner (not too tight)
  • Final proof: Approx. 45 minutes
  • Baking: With steam, on the floor, with the lock upwards. Approx. 30-40 minutes at 220ºC
  • Decorate with Rye flour