Pain de campagne from Big Book of Bread: 125 Recipes for Every Baker (page 205) by King Arthur Baking Company

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

    Allow 8 to 12 hours for bulk fermentation and an additional 7 to 11 hours for a final rest.

  • EmilyR on May 02, 2026

    Recently making 4 loaves at a go with plenty to doctor up with inclusions or gift to friends and neighbors.

  • van_vuvu04 on April 05, 2026

    This was the best loaf I’ve ever baked. Delicious!

  • EmilyR on February 01, 2026

    This is an excellent bread with a good flavor. I use spelt flour in lieu of whole wheat.

  • als102 on August 19, 2025

    This is absolutely my go-to sourdough recipe, I've made it countless times. HOWEVER, I do use discard instead of just-fed starter for extra pungent sourdough flavor. I've made this plain and mixed with various herbs, vanilla beans, etc etc.

  • christineakiyoshi on April 19, 2025

    Fantastic! Easy to make and delicious. 5 stars

  • NicoleBrown on March 22, 2025

    I’m newer to making sourdough, but I found this recipe (plus helpful QR videos!) easy to follow. My loaves may not be perfect, but they are delicious! Will repeat.

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