World Flavors Cookbook

Pain de Champagne

A classic French sourdough-style "country bread" with a slightly more refined crumb than the rustic pain de campagne.

Cuisine: France

Ingredients

• 450g white flour
• 50g rye flour
• 100g sourdough starter
• 350ml water
• 10g salt

Instructions

1. Mix flours, water, and starter. Rest for 45 minutes.
2. Add salt and fold over 3 hours. Cold-retard for 12-15 hours.
3. Bake at 240°C in a Dutch oven until deeply browned.