Country Loaf
Pain de campagne ("country bread" in French), also called "French sourdough", is a large round loaf made from either natural leavening or baker's yeast. Ours is made from a natural levain, flour, water, and salt. The whole process takes around 24 hours.
Fun Fact: French villages had communal ovens where the townsfolk would bring their dough to be baked, and the loaves weighed from four to as much as twelve pounds (1.5–5.5 kg). Such large loaves would feed a family for days or weeks, until the next baking day. Yours won’t last that long.
Pain de campagne ("country bread" in French), also called "French sourdough", is a large round loaf made from either natural leavening or baker's yeast. Ours is made from a natural levain, flour, water, and salt. The whole process takes around 24 hours.
Fun Fact: French villages had communal ovens where the townsfolk would bring their dough to be baked, and the loaves weighed from four to as much as twelve pounds (1.5–5.5 kg). Such large loaves would feed a family for days or weeks, until the next baking day. Yours won’t last that long.
Pain de campagne ("country bread" in French), also called "French sourdough", is a large round loaf made from either natural leavening or baker's yeast. Ours is made from a natural levain, flour, water, and salt. The whole process takes around 24 hours.
Fun Fact: French villages had communal ovens where the townsfolk would bring their dough to be baked, and the loaves weighed from four to as much as twelve pounds (1.5–5.5 kg). Such large loaves would feed a family for days or weeks, until the next baking day. Yours won’t last that long.