Pain de campagne from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

Ingredients

whole wheat flour
Buy Now
- King Arthur Baking - United States
instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
- King Arthur Baking - United States
Show all ingredients...

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

TheWayEyeRoll on February 21, 2026

This was the third recipe I tried from the book. I’m picking one recipe from each section. My friends say this was the best loaf yet. A friend whose parents had a bakery gave it 9 out of 10. I’ve come to trust the author’s process and I like that the recipes are variations on that process. The real key for me though was watching his series of short videos online where he shows each step.
christineakiyoshi on November 11, 2024

I love this! Nice and sour, and the crust is perfect. Small air pockets in the middle. Will put this on regular rotation. The dough was super wet, I was nervous but it turned out very well. This is a favorite, 5 stars.
Rebeccajwj on April 05, 2022

I am used to more traditional bread cookbooks so maybe that’s the problem. I’ve been making bread for years so I understand how to do it. But the dough was too sticky. And it stuck to my proofing baskets and lost its lift. Also, I am having issues with preheating the 4 quart cast iron pots. I can’t seem to get the bread in there without deflating my dough. I do use a mixer instead of his hand method due to my wrists. Every bread I make out of my more advanced books comes out but so far the recipes in this book are just a struggle for me.
jjankows on July 04, 2020

I agree with radishseed - one of our favorites, and we always use the 70/20/10 proportions for white/wheat/rye noted in the intro.
radishseed on June 16, 2020

This might be my favorite recipe in the book (so far). I usually make it with a higher percentage of whole wheat and rye flours, as he outlines in the headnotes.
twoyolks on March 12, 2019

I was a bit disappointed by this bread. The crust and crumb were good but there wasn't as much flavor as I'd like.