Pain de campagne

Course Bread
Servings 1 bread


  • 450 g Bloem
  • 30 g Volkoren meel
  • 1,5 tsp Zeezout
  • 200 g Sour dough
  • 325 ml water


  • Mix both types of flour with the salt in a large bowl and make a well in the middle. Put in the dimple and pour water on it. First stir the dough with the water to a thick batter and then gradually work the flour through it to create a fairly soft dough. Depending on the thickness of the sourdough, it may be necessary to add some flour or water spoons. Work well for 10 minutes on a floured work surface until the dough feels very smooth and elastic. Back into the bowl, cover with foil and allow to rise in a warm place until the volume has doubled. This takes 2 to 3 hours. Pour the leavened dough into a ball and dust it with flour. Put a linen tea towel in a basket or colander and put the dough in it. Close with a large, slightly inflated plastic bag and let rise in a warm place until the volume is doubled. Heat the oven to 230 degrees by the end of the rising time. Heat the baking sheet in the oven. Place the dough ball on the hot plate and cut the top quickly with a sharp knife. Push in the hot oven and quickly spray some water in the oven. Bake 30 to 35 minutes. The bottom should sound hollow, then it is good. Cool on a grid.
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