What is Pain de Campagne?

Pain de Campagne is known in English as rural bread. Recipes for this type of bread come from areas throughout France and there are many variations. Traditionally, de Campagne pain is produced with wheat flour and shaped into a round or oval loaf. This bread is relatively simple and requires little ingredients.

Historically, Pain de Campagne The loaves would be placed in a large municipal oven and then redistributed to each family. Traditionally, Pain de Campagne loaves were relatively large, weighed up to 12 pounds (5.4 kilograms) and could withstand the family a week or more. The availability of different components in different areas of the French landscape has led to many variations of this basic type of bread, including rye, wheat or other grains when they were available and used a number of different varieties of yeast.

flour, water and yeast are needed to create a loaf pain de Campagne . In most cases, the bread is running the night before baking to add the taste. The starter is composed of water, half flour or less and yeast levels. Until morning, when it is mixed with the remaining flour, water and yeast. Many bakeries keep a starter at hand, which can give a distinctive taste of bread coming out of every bakery.

Once the dough is mixed together, it must be allowed to get up before it is roasted. Pain de Campagne It takes several hours to get completely, and is usually left in a free, cold area to do so. Yeast added to flour and water this time to consume sugars and release gases, which makes the bread airy and light. The dough, which does not completely increase, will be a much denser thtsto, which has enough time to rise.

Baking Pain de Campagne generally takes about an hour. A hot oven is required withconsistent heat to get the bread at best. This type of bread is usually shaped in a round or semi -playing shape and then placed on a stone or plate to care. The bread continues to grow in the oven, so the loaves require some space between them.