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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.
  2. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours.
  3. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  4. 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 again with the damp tea towel and leave in a warm place for 12 hours.
  5. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover with the damp tea towel and leave in a warm place for 12 hours.
  6. 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. Re-dampen the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours.
  7. 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.
  8. 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, invert a larger mixing bowl over the dough bowl 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).

1st Dough 

  1. Add the flour and water to the bowl containing the ferment and stir to mix.
  2. When roughly mixed, add the salt and stir until incorporated.
  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. Turn another large mixing bowl upside down, place it over dough bowl and leave in a warm place until double in size which may take 4 – 12 hours.

2nd Dough

  1. Dust a large baking tray with flour.
  2. Knead the dough in the bowl for 100 presses without adding flour.
  3. Gather the dough into a ball and put it on the prepared baking tray.
  4. Cover the dough with an upturned mixing bowl and leave to double in size, 2 – 4 hours.
  5. Pre-heat the oven.
  6. Remove the upturned bowl and bake for 40 - 45 minutes until golden brown.
  7. Transfer the bread to a wire rack and leave to cool.

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 mixing bowl.

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40-45 minutes

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