Pain de Campagne Recipe

Method

•  Preheat oven to 240°C with steam. 
• Place all ingredients into a spiral mixer. Mix on slow speed for 4 minutes. Mix on high speed for 6 minutes. Dough temperature: 24°C–26°C.
•  Rest the dough for 30-45 minutes, covered.
•  Divide dough into 450 gm pieces. shape into rustic boules or batards and place them on a floured linen or baking tray.
•  Final proof at 30°C with 75% humidity for 40 minutes.
•  Shape into rustic boules or batards and place them on a floured linen or baking tray
•  Load the breads into the oven and immediately reduce the temperature to 200°C (falling temperature).
•  Bake for 30–35 minutes, adding steam at the start for a crisp crust.
•  Check for a hollow sound when tapped on the bottom, indicating the loaves are fully baked.