Pain de campagne from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 195) by Peter Reinhart

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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

  • Eat Your Books

    Requires refrigeration overnight and 5-5.5 hours to prepare. Can substitute rye flour for whole wheat flour, and cornmeal for semolina flour.

  • et12 on May 27, 2025

    I’ve only just started making bread and I was a little daunted by this recipe but the instructions are very clear and provide enough details to let you know what you should be looking for in your dough. I made two medium and one small loaf but it does take up a lot of time on baking day.

  • anya_sf on February 18, 2020

    This recipe makes 3 small loaves and took me 6.5 hours on baking day, as the loaves needed longer to rise, and I couldn't bake all 3 loaves at once. I made one pain d'epi, baked on a sheet pan, and 2 boules, baked directly on the baking stone (well, on parchment, as that's the only way I could safely transfer them to the stone). The whole transfer/steam/spray process was rather nerve-racking for a novice bread baker like me, and I initially forgot to turn down the temperature for the boules, so the bottoms burned a bit. Nevertheless, the breads turned out great, with a crisp crust and medium, airy crumb.

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