Pain de campagne from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 303) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rebeccajwj on April 07, 2022

    This specific bread is one that uses a lot of salt in the recipe no matter which book you cook from, but my final loaf came out actually too salty. I’m gonna assume this was user error and that I didn’t get the salt mixed in well enough. I cook with a scale so there is no way I used too much of anything or too little. The dough is a rather dry dough so it is a challenge. I will try to make the bread again in a couple of weeks and see if I can’t do a better job. But I’m gonna have to turn the salty version into croutons.

  • twoyolks on January 10, 2017

    The flavor on the bread was good but was a little heavy on the bitter whole wheat taste. The crumb was tighter and less rustic than I'd expect for pain de campagne but was loose enough to be pleasant. The crust was fine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.