The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pain de Campagne

HansB's picture

Pain de Campagne

KABF with 15% Whole Wheat and 5% Whole Rye.

Lechem's picture
Lechem (not verified)

Looks simply perfect and loving that stencilling.

HansB's picture

Thanks Abe!

not.a.crumb.left's picture

That looks stunning! Kat

dabrownman's picture

Well done indeed and happy baking

Danni3ll3's picture

And it sure looks delicious! Well done!

hreik's picture

Cannot wait for crumb shot.  Well done.

syros's picture

So gorgeous. Yes, waiting for that crumb shot!

leslieruf's picture

just makes me want to dive in and have some :)

a great bake! 


HansB's picture

Thanks everyone! Here is the crumb. This may be the best tasting bread that I have made. I think that the rye starter, grain mix and 36 hour cold ferment contributed to the perfect amount of sourness.

Lechem's picture
Lechem (not verified)

I'm assuming this was bulk ferment. I'm clearer on a cold final proof but not during the bulk.

Can you explain your process? do you develop the gluten before refrigerating? Or do you just mix and refrigerate allowing it to develop with time? Is it given any bench time?

Sorry for all the questions Hans.

Looks lovely!

HansB's picture

Happy to answer any questions Abe. Here is the timeline:

  • 1130 made Leaven
  • 1700 mixed dough (for single loaf)
  • 1800 added salt
  • 3 Stretch and folds at 30 minute intervals. 1845, 1915, 1945
  • 2015 preshape
  • 2045 shape
  • 2200 into refrigerator at 35F/2C 
  • Baked cold in DO 36 hours later  475F for 22 mins. 450 uncovered 16 minutes.
Lechem's picture
Lechem (not verified)


I haven't dared longer then a 14-16 hours cold final proof. time to do so I think.