Comments on: pain de campagne

By: Nickolas Shahan

Nickolas Shahan — Thu, 05 Jan 2012 03:49:34 +0000

I appreciate you sharing this blog post.Much thanks again. Keep writing.

By: Geneva

Geneva — Sat, 05 Feb 2011 16:22:13 +0000

Thanks for the recipe!
While in Paris I fell in love with the Pain de Campagne at a boulerangie by our hotel. Being students we couldn’t actually afford going out to eat often while we were there, so the bread became the staple food of our stay.
I finished my second batch last night, and it is lovely.
yum!

By: Pain de Campagne

Pain de Campagne — Sun, 24 Jan 2010 05:32:44 +0000

[...] fun that I might find myself trying it again sooner rather than later! (You can find the recipe here, but I obviously love the whole [...]

By: USA Online shopping Mall

USA Online shopping Mall — Fri, 25 Dec 2009 13:40:08 +0000

Looks good, and is great information. Thanks for sharing.

By: Barry

Barry — Tue, 15 Dec 2009 20:38:41 +0000

We purchase pain de campagne from a bakery about 2 hours away. It’s a wonderful bread. Getting the right type of rye flour is critical for the flavor and texture. Although my starter is good, and precious to me for over 10 years, I’ve not been able to get the same taste/texture as the bakery.

Rather than using the steam method, you may wish to bake a loaf in a cast iron Dutch oven similar to the famous “no-rise” bread. I’ve been successfully using the cast iron approach for many of my breads in order to develop a beautiful crust in a regular oven.

By: dekvip

dekvip — Mon, 14 Dec 2009 07:54:01 +0000

I was wondering why you mentioned to mix flours, salt and pate fermentee when you did not have salt listed as an ingredient in the final dough ingredients.

By: Lene

Lene — Fri, 11 Dec 2009 03:31:10 +0000

I am a regular bread baker (Bake at least twice a week) and was looking for some more intricate bread recipes. Of course I needed to try the recipe… Quite the adventure it has turned into… I ended up with three little bread bowl-sized loaves.
I was wondering why you mentioned to mix flours, salt and pate fermentee when you did not have salt listed as an ingredient in the final dough ingredients. I think you mistyped and meant to say: 3/4 tsp of salt and 1 tsp of instant yeast, instead of no salt and 3/4 tsp of instant yeast. (I checked the Peter Reinhardt recipe on another blog and that is what they have listed.)

I also had the unfortunate mishap of shattering a perfectly functional 15+ years pyrex oven proof dish. I have used the ‘steam’ method quite often before making cuban bread and baguettes without a problem but here’s a warning: Don’t refill a glass steam pan that has been preheating in a 500 degree oven with fresh water. Even if you use hot tap water, it will shatter. (And put a towel over your glass oven door while you are misting the oven, it could shatter too – no that didn’t happen to me…)

I’m not giving up… The pate fermentee is resting as we speak.

By: low carb recipes

low carb recipes — Wed, 26 Aug 2009 01:46:44 +0000

Looks good, and is great information. Thanks for sharing.

By: link love :: food | A Little Bit of Sugar

link love :: food | A Little Bit of Sugar — Tue, 02 Jun 2009 09:01:37 +0000

[...] bakes!: pain de campagne: I’m always on the lookout for delicious bread recipes and this one seems to fit the bill. [...]

By: Debbie

Debbie — Wed, 27 May 2009 20:42:35 +0000

The bread looks amazing … almost too good to eat!