Hello all,

Since I've made use of several recipes on here now I thought I should pop on and say thanks plus share a couple of photos of my Pain De Campagne which is based on this post: http://www.thefreshloaf.com/node/3934/thom-leonards-country-french [1]

A few tweaks were made to account for a cold kitchen and a slightly unenthusiastic Starter. I doubled the amount of starter in the Levain and added a pinch of dried active yeast to the flour mix as an insurance policy. Got a good rise, lovely crunchy crust and excellent flavour all round. Huzzah!

Boule the first (excuse the blur it was 8am and I'd had no coffee):

Boule the second (shaping, slashing fail but good oven spring):

And a slice/crumb shot in its element with a poached egg, butter and black pepper:

Cheers for the assistance!

Sam