Uploaded July 2025 | Updated September 2026, 1 day ago
In this video, I’ll show you how to make a classic Pain de Campagne — a rustic French country sourdough bread with a crisp crust, open crumb, and subtle tang.
This step-by-step guide walks you through feeding the starter, mixing, bulk fermentation, stretch and folds, shaping, scoring, and baking to golden perfection.
🍞 Ingredients:
• 100g active levain (20g starter, 50g water, 48g bread flour, 2g whole wheat)
• 350g water
• 450g bread flour
• 25g rye flour
• 50g whole wheat flour
• 10g salt
• 1 tbsp extra water for salt mixing
Bake covered at 475°F (245°C) for 20 minutes
Uncover and reduce to 450°F (232°C), then bake for another 20–25 minutes
Bread Dutch Oven: amzn.to/3W9dWL3
Smart oven: amzn.to/40tu5NN
Danish Dough Whisk: amzn.to/4g8wsKE
Classic Dutch Oven: amzn.to/3C50GQT
Glass bowls: amzn.to/424rgE6
Proofing Basket and Razor: amzn.to/4aqERYR
Flour Duster: amzn.to/3BWeHAh
Timer: amzn.to/4jeTm5K
0:00 Intro
0:24 Feeding the Starter
0:45 Mixing the Dough & Autolyse
1:46 Adding Salt & Kneading
2:52 First Stretch and Fold
3:28 Second Stretch and Fold
3:51 Third Stretch and Fold
4:14 Fourth Stretch and Fold
4:52 Pre-shape
5:35 Final Shaping
7:08 Preheating the Oven
7:17 Scoring
8:45 Baking
9:15 Cooling & Final Reveal
#PainDeCampagne #SourdoughBread #FrenchBread #CountryBread #HomemadeBread #SourdoughRecipe #BakingBread #RusticBread #SourdoughBaking #BreadMaking #CrustyBread #ArtisanBread #NaturallyLeavened #SourdoughStarter #FrenchSourdough
In this video, I’ll show you how to make a classic Pain de Campagne — a rustic French country sourdough bread with a crisp crust, open crumb, and subtle tang.
This step-by-step guide walks you through feeding the starter, mixing, bulk fermentation, stretch and folds, shaping, scoring, and baking to golden perfection.
🍞 Ingredients:
• 100g active levain (20g starter, 50g water, 48g bread flour, 2g whole wheat)
• 350g water
• 450g bread flour
• 25g rye flour
• 50g whole wheat flour
• 10g salt
• 1 tbsp extra water for salt mixing
Bake covered at 475°F (245°C) for 20 minutes
Uncover and reduce to 450°F (232°C), then bake for another 20–25 minutes
Bread Dutch Oven: amzn.to/3W9dWL3
Smart oven: amzn.to/40tu5NN
Danish Dough Whisk: amzn.to/4g8wsKE
Classic Dutch Oven: amzn.to/3C50GQT
Glass bowls: amzn.to/424rgE6
Proofing Basket and Razor: amzn.to/4aqERYR
Flour Duster: amzn.to/3BWeHAh
Timer: amzn.to/4jeTm5K
0:00 Intro
0:24 Feeding the Starter
0:45 Mixing the Dough & Autolyse
1:46 Adding Salt & Kneading
2:52 First Stretch and Fold
3:28 Second Stretch and Fold
3:51 Third Stretch and Fold
4:14 Fourth Stretch and Fold
4:52 Pre-shape
5:35 Final Shaping
7:08 Preheating the Oven
7:17 Scoring
8:45 Baking
9:15 Cooling & Final Reveal
#PainDeCampagne #SourdoughBread #FrenchBread #CountryBread #HomemadeBread #SourdoughRecipe #BakingBread #RusticBread #SourdoughBaking #BreadMaking #CrustyBread #ArtisanBread #NaturallyLeavened #SourdoughStarter #FrenchSourdough
