French country sourdough boule from The Bread Bible by Rose Levy Beranbaum

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

  • Eat Your Books

    Use Lalvain Pain de Campagne starter. See cookbook.

  • anya_sf on November 01, 2024

    Instead of using Lalvain Pain de Campagne starter, I attempted this with sourdough discard, since the recipe also calls for yeast. After step 3, I did the overnight rise in the fridge as suggested for more flavor. That went well. After shaping, however, my dough was very sluggish to rise - not quite doubled after 2 hours - at that point I baked it anyway, but it was probably overproofed. Loaf height was only 2.5" not 3.5". Texture (slightly spongy, not as open as expected of course) and flavor (slightly sour/earthy) were still decent. I won't rate this since I didn't use the called-for starter, just noting for future reference.

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.