The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Country-Style French Bread with Old Dough Addition

fredsambo's picture

Country-Style French Bread with Old Dough Addition


OK so I decided to try this recipe from The Village Baker, which was the real reason I made plain ol' baguettes the other day. It calls for either whole wheat or rye flour or both in the recipe, but I had some KA organic whole wheat lying around so I just used that.

Pain De Campagne


So I first got the yeast going and then I cut my piece of old dough up into little chunks.




I mixed the two together and then added the flour and put it on the mixer. After a 20 minute autolyse I added the salt and mixed it for about 8 minutes, then I rolled it out and folded it on the bench for a while followed by an hour first rising, then a punch, then another hour. Here it is after the second rising.

Bowl 1


Then I flattened out all of the air and shaped it into a boule!




I have no round baskets, so I improvised as I do so often when baking at home. This is just a small mixing bowl with dinner napkin liner.

not a basket


After two hours of proof time we were finally ready to go!



In my ongoing quest to keep my crappy oven hot, I preheated the big pot that I use as a cover along with the oven. I kept it pegged at 550 degrees for an hour before I put the bread in. This is a very hot oven temperature to be working with in a conventional kitchen, if you try these methods, please be careful! I quickly off loaded the boule onto the stone and then gently put the cover on. Then I closed the oven quickly, turned it down to 450; after ten minutes I removed the cover and finished it off.



Once it was at the desired color I shut the oven off and let the boule sit in there for five minutes to crisp up a bit.



And now for the glamour shots. The taste was just lovely, overall I am quite happy with my two day adventure!





I guess I'll make some sourdough next!


Happy Baking!!!



ehanner's picture

I'm guessing your name is Fred? I really liked your post here. You are a creative guy that did something I haven't seen before here. The shot of the page is a simple thing but yet it's very expressive, nice touch.

The boule looks great also. Nice work!


Jolly's picture


The boule is beautiful. I just mixed up some dough to make Buckhorn Baggueuttes. I adapted the recipe for my elavation level of 5,000 feet. And its really a challange to bake above sea level.

You're very inventive.






buhhhh's picture

Hi: Gorgeous bread!!! Maybe I'll try putting a pan over my bread. Thanks a lot.


Pablo's picture

I loved the shot of the boule peeking out of the oven.  That so captures how I often feel when I'm peering at a loaf to see what sort of oven spring I got (or didn't get).  Great presentation.  Thanks. 


Janedo's picture

I agree, the pictures are great... and the bread looks fantastic! Very informative and makes me just want to run in the kitchen and give it a try. I can't though because I have two other breads going.

This whole pâte fermentée has been niggling me lately and I have done one experiment that was very fruitful. My next one is to do the equivalent of the pain Poilane. They use a HIGH percentage of pâte fermenté.