Pain de Campagne - Country French Bread
Pain de Campagne - Country French Bread features a crisp, bronzed crust with a chewy, open crumb and gentle tang from a slow-fermented poolish. The long rise builds nuanced, wheaty flavor that shines simply with butter, cheese, or soup. Ideal for weekend baking and serving warm at the table.
- Prep3 hrs
- Cook25 mins
- Serves8
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Pain de Campagne - Country French Bread, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 54 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 32 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityPoor
- 34 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 81
- Heart Health
- 65
- Metabolic
- 42
- Digestive
- 42
- Inflammatory
- 31
- Performance
- 39
- General Wellness
- 1
For the poolish, whisk 1/2 teaspoon yeast into 1/2 cup warm water (110 degrees F/45 degrees C) in a bowl. Stir in whole wheat flour until it looks like a thick batter. Beat about 100 strokes to develop long gluten strands. Cover the bowl with a damp cloth and let it sit at room temperature for 2 to 8 hours (longer improves flavor).
- 2
You can also let it ripen in the refrigerator for 12 to 15 hours, then bring the poolish back to room temperature before continuing with the recipe.
- 3
The poolish is ready when it is bubbly and loose, with a yeasty, slightly sour smell.
- 4
Scrape the poolish into a bowl; stir in 2 1/2 cups warm water and the remaining 1/2 teaspoon yeast until combined.
- 5
Add bread flour, 1 cup at a time, mixing well after each addition, until the dough is too stiff to stir.
- 6
Turn the dough out onto a floured work surface and knead for 10 to 12 minutes, adding more flour only if the dough becomes too sticky to handle.
- 7
Sprinkle salt over the dough; keep kneading until it is smooth and springs back to the touch, 5 to 7 minutes more.
- 8
Shape the dough into a round; cover with a damp cloth for 5 to 10 minutes.
- 9
Place the dough in a large, lightly oiled bowl and turn it to coat.
- 10
Cover with a damp cloth and let rise at room temperature until doubled in size, 2 to 3 hours.
- 11
Punch down the dough to deflate; cut it into two pieces.
- 12
Shape into two rounds, cover with plastic wrap or a damp cloth, and let rest for 30 minutes at room temperature.
- 13
Shape the dough rounds into baguettes.
- 14
Place a heavily floured cloth on a baking sheet, making a fold down the center to separate the loaves.
- 15
Set the loaves, seam-sides up, on the floured cloth. Dust the tops with flour, cover with a damp cloth, and let rise until doubled in size, about 2 hours.
- 16
Preheat the oven to 375 degrees F (190 degrees C).
- 17
Sprinkle a separate baking sheet with cornmeal. Gently move the risen loaves to the prepared baking sheet, seam-sides down. Slash the loaves several times on the diagonal with a serrated knife or razor blade.
- 18
Immediately put the scored loaves into the preheated oven; bake until they are golden brown, about 25 to 30 minutes.
- 19
Cool the loaves on wire racks.
- Calories 436.83 kcal High 22%
- Protein 14.53 g Good Source 29%
- Carbohydrate 88.67 g 32%
- Total Fat 2.13 g Low Source 3%
- Saturated Fat 0.32 g Low Source 2%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.03 mg Low Source 0%
- Sodium 36.18 mg Low Source 2%
- Dietary Fiber 5.15 g Moderate 18%
- Total Sugars 1.09 g --
- Added Sugars 0.63 g Low Source 1%
- Calcium 22.96 mg Low Source 2%
- Iron 5.06 mg Good Source 28%
- Potassium 185.15 mg Low Source 4%
- Vitamin A 1.95 mcg Low Source 0%
- Vitamin C 0.0 mg Low Source 0%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Corn 🌽
About This Recipe
Pain de Campagne Country French Bread is made with 6 ingredients and serves 8. It takes about 3 hrs 25 mins and is rated medium. Key ingredients include Cornmeal, Instant Udon, Salt, and Unbleached Bread Flour. Each serving provides about 436.83 kcal, and is a good source of protein.
Recipe Questions
- What is Pain de Campagne - Country French Bread made of?
- The main ingredients are Cornmeal, Instant Udon, Salt, Unbleached Bread Flour, Water. The full list of 6 is above.
- How long does it take to make Pain de Campagne - Country French Bread?
- About 3 hrs 25 mins in total: 3 hrs to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 436.83 kcal. The full nutrition breakdown is above.
- Is Pain de Campagne - Country French Bread easy to make?
- This recipe is rated medium, with 6 ingredients and 19 steps.
- Is Pain de Campagne - Country French Bread healthy?
- Pain de Campagne - Country French Bread has an easyChef Pro health score of 49/100. Per serving, it provides 436.83 calories and 14.53 g of protein, or 29% of the Daily Value. It is a good source of iron. It contains Wheat, Gluten and Corn, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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