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Le Chaudron recipe
Pain de campagne maison
Homemade country bread
⏱ 40 minServes 1Medium1,580 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 bread
400 g (14 oz)bread flour (French T65)
100 g (3½ oz)whole rye flour (French T130)
320 ml (1⅓ cups)warm water
10 gfine salt
15 gfresh yeast
- 400 g (14 oz) bread flour (French T65)
- 100 g (3½ oz) whole rye flour (French T130)
- 320 ml (1⅓ cups) warm water
- 10 g fine salt
- 15 g fresh yeast
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put both flours in the mixer bowl, with the salt on one side and the crumbled yeast on the other so they don't touch.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Gradually add the lukewarm water and knead with the dough hook on low for 8 minutes until supple and elastic.
- Cover with a damp towel and let rise 1½ hours at room temperature, until doubled.
- Punch down on a floured surface, shape into a tight ball and let rise a second time for 1 hour.
- Preheat the oven to 240 °C (465 °F) with the empty cast-iron pot and lid inside so it's very hot.
- Put the loaf in the hot pot, score a cross with the lame, cover and bake for 30 minutes at 240 °C (465 °F).
- Remove the lid and bake 15 minutes more, until the crust is deep golden and the loaf sounds hollow when tapped underneath.
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