{"id":47,"date":"2008-07-07T16:34:55","date_gmt":"2008-07-07T20:34:55","guid":{"rendered":"http:\/\/www.breadcetera.com\/?p=47"},"modified":"2013-01-29T16:04:12","modified_gmt":"2013-01-29T21:04:12","slug":"pain-de-campagne","status":"publish","type":"post","link":"http:\/\/www.breadcetera.com\/?p=47","title":{"rendered":"Pain de Campagne"},"content":{"rendered":"
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Pain de campagne, or “country bread”, is bread?baked in the style of the rustic loaves found throughout the French countryside.? There really is no one correct way to bake a pain de campagne loaf; the formulae are as varied as the traditional ways of shaping the loaves.??Pain de campagne can be made with?a natural leaven or with baker’s yeast.? Some prefer to add a small percentage of rye flour to their dough while others?prefer whole wheat.??Traditional loaf shapes include fendu (split), couronne (crown), tabati??re (snuffbox), and bouton d’or (buttercup), to name a few.<\/p>\n

The formula used here is based on the one?described in Advanced Bread and Pastry<\/a> by Michel Suas.? The formula uses baker’s yeast for leavening and incorporates?around 50% of the total amount of white flour?in the form of a?p??te ferment??e (pre-fermented dough) for flavor.? It also includes?rye flour at a level of just under 3%?of the total white flour used.? The loaf described here was shaped?in the form of a bouton d’or.<\/p>\n

P??te Ferment??e<\/strong><\/span><\/p>\n