Pain de Campagne - Country French Bread
Amazing bread! Perfectly spongey chewy texture. Love love love.
After reading others' reviews, and having taken some official college baking courses, here are my tips:
You can simplify the shaping and raising steps. When shaping your loaves, flatten out your ball gently. Then roll up from the bottom, tight like a sleeping bag, squeezing out any bubbles as you go. Pull the ends even as you go, too, so it rolls like a jelly roll, not a croissant. Pinch the seam tightly.. Also, you don't need a baking cloth. At step 6 just place your loaves on your baking sheet and let them rise there. No need for an awkward transfer.
For a tougher chewier crust, brush it lightly with water before baking and a few times during. Also, you could place an oven-safe pan of boiling water in your oven to create steam, or carefully flick or spray water onto the hot pan during baking, creating steam.
18 users found this review helpful
Feb. 9, 2012