The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

David's Pain de Campagne

  • Pin It
xaipete's picture
xaipete

David's Pain de Campagne

I made David's famous Pain de Campagne AKA San Jaoquin Sourdough today. I followed his excellent instructions exactly making one large batard. I baked the loaf on a stone in the center of the oven which proofed to be the wrong rung for my on-the-small-side wall oven as the loaf got a little too brown.

pain de campagne

The crumb is nice and open, and the flavor has a lot of sour and complexity to it. I'm not sure why I only have a hint of an "ear" but perhaps I didn't get enough surface tension when I was shaping.


pain de campagne



Thanks, David, for this and all the other wonderful variations on the theme!

--Pamela

Comments

SylviaH's picture
SylviaH

I think the crust looks nice dark and I bet it tastes great!  Lovely crumb!


Sylvia

dmsnyder's picture
dmsnyder

Very nice, Pamela. I agree with Sylvia. The crumb looks great!


David

TeaIV's picture
TeaIV

looks great! what a neat pattern you have in your crumb!


 


TeaIV

ArtisanGeek's picture
ArtisanGeek

It turned out great!....perfect crumb and I always like mine a little charred on the crust. Looks like it came out of a wood fired oven even if it didn't.

Pjacobs's picture
Pjacobs

David,s


Pamala's bread looks fabulous. I was wondering if you might point me in the direction of your recipie. Thanks.


Phil

xaipete's picture
xaipete

Sure. It was a delicious recipe. I have another one in the works for tomorrow.


http://www.thefreshloaf.com/node/8454/pain-de-campagne 


--Pamela

Paddyscake's picture
Paddyscake

Pamela..very nice batard!


Betty

xaipete's picture
xaipete

Thanks, Betty. The bread was really delicious. Something about that little bit of rye made it totally special. I'm making another loaf tomorrow.


--Pamela