Pain de Campagne Bread Recipe

Flour: The base of the bread, providing structure and texture.

Water: Used to hydrate the flour and activate the yeast.

Salt: Enhances the flavor of the bread.

Active dry yeast: A leavening agent that helps the dough rise and become airy.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a better texture for your Pain de Campagne. If the dough is too sticky, lightly dust your hands and the surface with flour, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the bread a chewier texture and better structure.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, but may make the bread denser.

• lukewarm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• lukewarm water - Substitute with beer: Beer can add a unique flavor and help with the leavening process due to its yeast content.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor and is often considered to be a more natural option.

• salt - Substitute with kosher salt: Kosher salt has larger flakes and can provide a different texture and flavor distribution.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may rise faster.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can provide a more traditional flavor but needs to be dissolved in water before use.

• Allow the bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• For short-term storage, place the pain de campagne in a bread box or wrap it in a clean kitchen towel. This helps maintain the crust's crispness while keeping the interior moist.

• If you plan to consume the bread within a few days, store it at room temperature. Avoid refrigerating the bread, as this can cause it to dry out and become stale more quickly.

• For longer storage, slice the bread and place the slices in a resealable plastic bag or airtight container. This makes it easy to grab a slice or two without exposing the entire loaf to air.

• To freeze the bread, wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a resealable freezer bag. This double-layer protection helps prevent freezer burn.

• Label the freezer bag with the date to keep track of how long the bread has been stored. Pain de campagne can be frozen for up to three months without significant loss of quality.

• When you're ready to enjoy the frozen bread, remove the desired amount from the freezer and let it thaw at room temperature. For a quicker option, you can use a microwave or toaster oven.

• To refresh the crust, preheat your oven to 180°C (350°F), then place the thawed bread directly on the oven rack for about 10 minutes. This will help restore its original crispness.

• If you prefer, you can also reheat individual slices in a toaster. This is especially convenient for breakfast or a quick snack.

• For an extra touch of flavor, consider brushing the bread with a bit of olive oil or garlic butter before reheating. This adds a delightful aroma and enhances the taste.

• Preheat your oven to 180°C (350°F). Wrap the Pain de Campagne in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes until warm.

• For a crispier crust, unwrap the bread for the last 5 minutes of reheating in the oven. This will help restore that delightful crunch.

• If you're in a hurry, you can use a microwave. Place a damp paper towel around the Pain de Campagne and microwave on medium power for 30-60 seconds. Be cautious, as microwaving can make the bread chewy if overheated.

• To reheat slices, use a toaster or toaster oven. Toast the slices on a medium setting until they are warmed through and slightly crispy.

• For a stovetop method, heat a skillet over medium heat. Place the bread slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed and slightly toasted.

• If you have a steamer, wrap the Pain de Campagne in a clean kitchen towel and place it in the steamer basket. Steam for about 5 minutes to rehydrate and warm the bread without making it soggy.

• Mixing bowl: A large bowl used to combine the flour and salt, and later to mix in the yeast mixture.

• Separate bowl: A smaller bowl to dissolve the yeast in lukewarm water.

• Wooden spoon: Used to stir the yeast mixture into the flour mixture until a dough forms.

• Floured surface: A clean, flat surface dusted with flour to knead the dough.

• Lightly oiled bowl: A bowl coated with a thin layer of oil to place the dough in for rising.

• Plastic wrap or clean cloth: Used to cover the bowl while the dough is rising.

• Oven: Preheated to 220°C (430°F) for baking the bread.

• Baking sheet: Used to place the shaped dough on for baking, if not using a Dutch oven.

• Dutch oven: An alternative to a baking sheet, providing a more even bake and crust.

• Wire rack: Used to cool the bread after baking to prevent the bottom from getting soggy.

Prepare ingredients ahead: Measure and set out flour, salt, and yeast before starting to save time.

Use a stand mixer: Knead the dough with a stand mixer for 5 minutes instead of kneading by hand for 10 minutes.

Warm environment: Let the dough rise in a warm place to speed up the rising process.

Preheat oven early: Start preheating your oven while the dough is rising to save time.

Use parchment paper: Place the dough on parchment paper for easy transfer and less cleanup.