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White Spelt Pain de Campagne Sourdough

Makes 1 loaf

This recipe is a tribute to French country bread's which were traditionally made with a blend of wheat and rye flours and cooked in communal village overs.  Three separate stages need to be followed to prepare Pain de Campagne for the oven; the starter, the ferment and the final dough. There is no salt in this recipe but you can add half a teaspoon when you are making the dough.

For additional guidance with hints and tips, see our Guide to Sourdough Making alongside our handy Sourdough Starter Chart.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

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Starter – use this handy chart to help you keep track of your feeding times.

  1. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Cover loosely with cling film and leave in a warm place for about 12 hours.
  2. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover loosely and leave for another 12 hours.
  3. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  4. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  5. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  6. On the second feed of day three, add one tablespoon of flour and another of water, mix together, cover loosely and leave for another 12 hours.
  7. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour feed and water routine, and ensure the starter is kept in a warm place.

Ferment

  1. Once your starter is bubbly, stir the starter and then measure 50g of the starter into a large mixing bowl.
  2. Add 100g flour and 150ml water, stir to make a paste, cover loosely with cling film and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making or keep and feed it regularly until your next baking session).

Dough

  1. Line an oven tray with parchment.
  2. Add the flour and water to the bowl containing the ferment and stir to mix.
  3. Using your hands gather everything, gently pressing into a ball of dough.
  4. Knead the dough in the bowl for 100 presses without adding flour.
  5. Put the dough into the prepared tray, cover with oiled cling film and leave in a warm place until double in size which may take 4 – 12 hours.
  6. Pre-heat the oven.
  7. Remove the cling film and bake for 40 - 45 minutes until golden brown.
  8. Leave to cool on a wire rack.

Click this link to find a handy Sourdough Starter Chart which when printed has space for you to enter the day and time that you feed your starter with flour and water and to help monitor progress.

This Guide to Sourdough Making contains lots of hints and tips for successful sourdough bread making.

Equipment

baking tray, parchment and glass bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40-45 minutes

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Ingredients

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