Pain de Campagne (Country Bread)

Name: Pain de Campagne (Country Bread)
Yield: 2 loaves
Ingredients: 900 g Bread Flour; 100 g Whole Wheat Flour; 800 g Tepid water; 20 g Table salt; 40 g Sourdough starter

Slow-fermented country loaves with a crisp crust.

21 hours 5 minutes2 loaves

Ingredients

Ingredients for2 loaves
Ingredient	Amount
Bread Flour	900 g
Whole Wheat Flour	100 g
Tepid waterLukewarm.	800 g
Table salt	20 g
Sourdough starterUnfed discard; 100% hydration.	40 g
Total	1860 g

Method

1
Combine all ingredients and rest 15 minutes. Give three rounds of folds over the next 45 minutes, with 15-minute rests.
2
Cover tightly for about 12 hours at approximately 22°C. Divide into two rounds, rest 10 minutes, shape and place in floured baskets. Refrigerate 8–12 hours.
3
Preheat lidded bakers at 260°C/500°F for 45 minutes. Score and load the loaves.
4
Reduce to 230°C/450°F: bake 20 minutes covered and 20–25 minutes uncovered. Cool fully.