Pain de Campagne à la Française
Un pain rustique à la croûte croustillante et à la mie alvéolée, réalisé avec une méthode poolish simple. Parfait pour les amateurs de pain maison traditionnel français.
Equipment
- Mixing Bowl
- Baking Sheet
Ingrédients
Poolish
- 1 cup warm water 32°C to 38°C
- 1/2 tsp active dry yeast
- 1 1/4 cup white wheat flour (T65)
- 1/4 cup whole wheat flour
Main Dough
- 1 cup warm water 38°C to 46°C
- 3/4 tsp active dry yeast
- 1 tbsp sugar
- 3 3/4 - 4 cups white wheat flour (T65)
- 1 1/2 - 2 1/4 tsp salt
- semolina or corn flour for dusting
Instructions
- Mix all ingredients for the poolish in a bowl until a thick paste forms. Cover and let rest for at least 2 hours, or up to 16 hours for better flavor.
- Add water, yeast, sugar, 3 1/4 cups of flour, and salt to the poolish. Mix and let rest for 15 minutes. Knead for 10–12 minutes, adding more flour as needed until dough is soft and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 1–2 hours until nearly doubled in size.
- Gently deflate the dough, shape into one or two loaves, and place on a baking sheet lined with parchment and dusted with semolina or corn flour. Cover and let rise for 45–90 minutes.
- Preheat oven to 475°F (245°C), score the loaves, reduce oven to 425°F (220°C) upon placing loaves in. Spray water every 5 minutes for the first 15 minutes. Bake 25–30 minutes until golden and internal temperature reaches 190°F (88°C).
- Cool on a rack. Store up to 2 days at room temperature or freeze for longer keeping.
Notes
For a stronger flavor, let the poolish ferment overnight. You can also bake this bread on a BBQ using indirect heat and a closed lid.