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Campagne bread, often called French country bread, is a celebration of simplicity and tradition. Made with a blend of rye and wheat flour, sea salt, water, and natural sourdough, this bread is more than a food—it’s a living, breathing creation. Its rustic flavor and chewy texture make it a perfect companion to both everyday meals and gourmet feasts.
Baking bread is an art, a connection to centuries of culinary history. From the aromatic crust to the tender crumb, every loaf tells a story. This recipe highlights the beauty of time and patience, requiring an 18-hour rest to develop its full flavor. It’s a nod to the craftsmanship that bakeries like Hong Kong’s Bread Elements embody, providing bread to the city’s finest restaurants.
If you’re a bread lover or simply someone who appreciates good food, this recipe is your gateway to recreating that bakery magic at home. Let the aroma fill your kitchen, and enjoy the satisfaction of crafting your own rustic loaf.
•3 ¾ cups (450 g) rye flour T170 (pre-soaked in water for 12 hours)
•4 ½ cups (550 g) wheat flour T80
•3 ½ cups (820 ml) water
•2 tbsp (27 g) sea salt
•2 ¼ cups (550 g) firm sourdough starter (80% hydration)
Step 1: Prepare the Dough
1.In a large bowl, mix the rye flour, wheat flour, sea salt, water, and sourdough starter until a cohesive dough forms.
2.Knead the dough thoroughly until smooth and elastic.
Step 2: Rest and Develop Flavor
3. Cover the dough and let it rest in the refrigerator for 18 hours. This slow fermentation enhances the bread’s flavor and texture.
Step 3: Shape and Proof
4. Remove the dough from the refrigerator and divide it into portions if desired. Shape into round or oval loaves.
5. Let the loaves proof at room temperature until doubled in size, approximately 1–2 hours.
Step 4: Bake
6. Preheat the oven to 410°F (210°C).
7. Score the top of the loaves with a sharp blade for decoration and to allow expansion.
8. Bake for 45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 5: Cool and Serve
9. Let the bread cool completely on a wire rack before slicing. Enjoy fresh or toasted with butter, cheese, or your favorite spread.
