Pain de campagne

Pain de Campagne

Pain de campagne, also known as "country bread" in English, is a large round loaf of sourdough bread that originated in France. It is typically made from a combination of white flour, whole wheat flour, and rye flour, and is characterized by its thick, chewy crust and slightly tangy flavor.

History

The history of Pain de campagne dates back to the rural traditions of France. It was traditionally baked in large, wood-fired ovens and was a staple in the diet of French peasants. The bread's rustic, hearty texture and flavor made it a versatile food that could be paired with a variety of meals or eaten on its own.

Ingredients and Preparation

The main ingredients in Pain de campagne are flour, water, salt, and yeast. Some recipes also include a sourdough starter, which gives the bread its characteristic tangy flavor. The dough is typically left to rise for several hours, or even overnight, before being shaped into a round loaf and baked.

The process of making Pain de campagne involves several steps, including mixing the ingredients, kneading the dough, letting it rise, shaping the loaf, and finally, baking it. Each step is crucial to achieving the bread's unique texture and flavor.

Variations

There are many variations of Pain de campagne, depending on the region of France and the personal preferences of the baker. Some versions use different proportions of white, whole wheat, and rye flour, while others may include additional ingredients such as seeds or nuts. The shape of the loaf can also vary, with some bakers preferring a more traditional round shape, and others opting for a longer, baguette-style loaf.

Serving and Pairing

Pain de campagne is a versatile bread that can be served in a variety of ways. It is often used as a base for sandwiches, or served alongside soups and stews. Its thick crust and hearty texture make it an excellent choice for toasting, and it can also be used to make croutons or breadcrumbs. When it comes to pairing, Pain de campagne goes well with a wide range of foods, from cheeses and cured meats to jams and spreads.

See Also

• French cuisine
• Sourdough bread
• Baguette

References

• The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart
• The Taste of Bread by Raymond Calvel
• The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz

External Links

• The Bread Bakers Guild of America
• French Bread Recipes