Quick and Easy Artisan Pain de Campagne / Pane Rustica

There’s a certain magic that happens when flour, water, yeast, and salt transform into something as magnificent as a crusty, deeply flavorful country loaf. I remember my first encounter with such bread, not in a bustling Parisian boulangerie or a sun-drenched Italian trattoria, but in a tiny village bakery tucked away in the French Pyrenees. The aroma alone was intoxicating, a promise of crackling crust and airy, chewy crumb. That experience ignited a lifelong pursuit to recreate that rustic perfection at home, a journey that has led me to this remarkably accessible recipe, proving that exceptional bread doesn’t require endless hours or professional expertise.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes (plus resting time for dough)
• Servings: N/A (This is a dough recipe, loaf size is variable)
• Yield: 4 1 lb loaves
• Dietary Type: Vegan

Ingredients

• 3 cups lukewarm water
• 1 ½ tablespoons granulated yeast
• 1 ½ tablespoons kosher salt
• ¾ cup rye flour
• ¾ cup whole wheat flour
• 5 cups unbleached all-purpose flour
• Cornmeal, for dusting the pizza peel

Equipment Needed

• Large mixing bowl (5-quart capacity) or a lidded food storage container
• Spoon or Danish dough whisk
• Food processor with dough attachment (optional)
• Heavy-duty stand mixer with dough hook (optional)
• Pizza peel
• Baking stone
• Cast iron skillet or empty metal broiler tray
• Serrated bread knife
• Wire rack

Instructions

1. Activate the Yeast: In a large bowl, or a lidded (but not airtight) food storage container, combine the lukewarm water, granulated yeast, and kosher salt. Give it a gentle stir to begin dissolving the yeast and salt.
2. Incorporate Dry Ingredients: Add the rye flour, whole wheat flour, and unbleached all-purpose flour to the water mixture. Mix everything together without kneading. You can use a sturdy spoon, a Danish dough whisk, or for a quicker process, a food processor with a dough attachment or a heavy-duty stand mixer fitted with a dough hook. If you’re not using a mixer and find it difficult to incorporate the last bit of flour, you may need to use wet hands to help bring the dough together.
3. First Rise: Cover the bowl or container loosely (again, not airtight) and let the dough rest at room temperature. Allow it to sit until the dough has risen and then visibly collapsed or flattened on top. This typically takes about 2 hours.
4. Dough Storage and Handling: The dough can be used immediately after this initial rise, but it becomes much easier to handle when it’s cold. For longer storage, place the dough in a lidded (not airtight) container and refrigerate. It will keep well for up to 14 days. If you wish to freeze portions, divide the dough into 4 1-lb portions, wrap them well, and freeze in an airtight container for up to three weeks. Remember to thaw the frozen dough for 24 hours before you plan to use it.
5. Shaping the Loaf: On the day you plan to bake, dust the surface of the refrigerated dough with flour. Cut off a piece of dough roughly the size of a grapefruit (about 1 lb). Dust this piece with more flour and quickly shape it into a ball. To do this, stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you work. This creates surface tension. Place the shaped dough on a cornmeal-dusted pizza peel and allow it to rest and rise for 40 minutes.
6. Preheat the Oven and Prepare for Steam: Twenty minutes before your baking time begins, preheat your oven to 450°F (230°C). Place a baking stone on the middle rack of the oven. On the bottom rack, place a cast iron skillet or an empty metal broiler tray. This setup is crucial for creating the steam needed for a great crust.
7. Score the Loaf: Just before baking, sprinkle the loaf generously with flour. Using a serrated bread knife, slash the top of the loaf. You can create a simple cross, a scallop design, or even a tic-tac-toe pattern. This helps control the oven spring and adds a rustic aesthetic.
8. Bake with Steam: Carefully slide the loaf directly onto the hot baking stone. Immediately pour 1 cup of hot tap water into the cast iron skillet or broiler tray on the bottom rack. Quickly close the oven door to trap the steam.
9. Baking: Bake for 35 minutes, or until the top of the crust is a dark brown and the loaf sounds hollow when thumped on the bottom.
10. Cooling: Once baked, remove the bread from the oven and place it on a wire rack to cool. It is essential to allow the bread to cool completely before slicing to ensure the interior is set and the texture is optimal.

Expert Tips & Tricks

The beauty of this no-knead method lies in its simplicity, but a few nuances can elevate your loaf even further.

• Dough Hydration: This dough is intentionally wet, which is what gives it that wonderful open crumb. Don’t be tempted to add too much extra flour when shaping; embrace the stickiness. Using wet hands or a bench scraper can help manage it.
• Steam is Key: The steam created in the first part of baking is vital for a chewy crust and good oven spring. Ensure your water is hot and that you close the oven door swiftly. For extra steam, you can add a few ice cubes to the water tray when you first pour it in.
• Baking Stone vs. Dutch Oven: While a baking stone is recommended here, a preheated Dutch oven can also yield fantastic results, providing a humid environment without the need for a separate water pan. If using a Dutch oven, preheat it thoroughly with the lid on in the oven. Carefully place the shaped dough into the hot Dutch oven, score it, place the lid back on, and bake at 450°F (230°C) for 30 minutes. Remove the lid and continue baking for another 5-10 minutes, or until deeply browned.
• Scoring Technique: A sharp, serrated knife is your best friend for scoring. Don’t be afraid to make confident cuts. The depth of your scores can influence how the bread expands. Deeper scores will open up more dramatically.
• Understanding “Collapsed”: The “rise and collapse” phase is the dough’s way of showing it has completed its fermentation. It looks less impressive than a typical kneaded dough rise, but it’s the perfect stage for shaping and baking.

Serving & Storage Suggestions

This Pain de Campagne is incredibly versatile. Its robust flavor and hearty texture make it perfect for:

• Toasting: A slice of this bread, lightly toasted, is a revelation. The crust crackles beautifully, and the crumb is wonderfully chewy.
• Sandwiches: It’s the ideal foundation for any sandwich, from a simple ham and cheese to a gourmet creation with roasted vegetables and pesto.
• Dipping: Its open crumb is designed for soaking up olive oil, balsamic vinegar, rich stews, or hearty soups.
• Cheese Boards: Serve it alongside a selection of cheeses, charcuterie, fruits, and nuts for an impressive appetizer.

Storage:

• Room Temperature: Once completely cooled, the bread can be stored at room temperature in a paper bag or a bread box for 2-3 days. A paper bag allows the crust to retain its crispness better than plastic.
• Refrigerator: For longer storage, you can refrigerate the bread, wrapped tightly in plastic wrap, for up to a week. However, refrigeration can make the crust soft.
• Freezer: To freeze, ensure the bread is completely cooled, then wrap it tightly in plastic wrap followed by a layer of aluminum foil or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw at room temperature or gently reheat in a low oven (around 300°F/150°C) to revive the crust.

Nutritional Information

While specific nutritional values can vary based on exact ingredients and portion sizes, here’s an estimated breakdown per 1 lb loaf (this will be significantly higher per slice):

Nutrient	Amount per Serving (approx. 1/12 loaf)	% Daily Value
Calories	350 kcal	18%
Total Fat	3.4 g	4%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	2632.3 mg	109%
Total Carbohydrate	155.4 g	51%
Dietary Fiber	12.5 g	50%
Sugars	0.7 g	2%
Protein	26.6 g	53%

Note: Sodium content can be adjusted by reducing the amount of kosher salt used.

Variations & Substitutions

• Whole Grain Boost: Feel free to increase the proportion of rye and whole wheat flour, up to half of the total flour weight, for an even heartier loaf with a more complex flavor.
• Seeded Loaf: Incorporate 1/4 to 1/2 cup of your favorite seeds (sunflower, pumpkin, poppy, sesame) into the dough during the mixing stage for added texture and nutty flavor.
• Herbed Bread: Mix in 1-2 tablespoons of dried herbs like rosemary, thyme, or herbes de Provence into the dry ingredients for an aromatic twist.
• Gluten-Free Adaptation: While this recipe is not inherently gluten-free, you could explore gluten-free flour blends designed for artisan bread making. The hydration and handling of gluten-free doughs can vary significantly, so start with a recipe specifically developed for gluten-free bread.

FAQs

Q: Why does the dough look so wet and sticky?
A: This is intentional! The high hydration is key to achieving the open, airy crumb characteristic of this style of bread.

Q: Can I use instant yeast instead of granulated yeast?
A: Yes, you can generally substitute instant yeast for granulated yeast at a 1:1 ratio, though some bakers prefer to use slightly less instant yeast.

Q: My crust didn’t get very dark. What did I do wrong?
A: Ensure your oven temperature is accurate and that you are baking for the full 35 minutes. Also, the steam is crucial for developing a good crust; make sure your water was hot and the oven door was closed quickly.

Q: Is a baking stone absolutely necessary?
A: While a baking stone provides superior heat distribution for an even bake and a crisper crust, you can achieve good results using a preheated heavy baking sheet or a cast-iron pan.

Q: How can I tell if the bread is fully baked?
A: The best indicator is the hollow sound when you tap the bottom of the loaf. The crust should also be a deep, rich brown color.

Final Thoughts

This Pain de Campagne, or Pane Rustica, is more than just a recipe; it’s an invitation to slow down and connect with the primal joy of baking. It’s the kind of bread that transforms an ordinary meal into a comforting ritual, perfect for sharing with loved ones or savoring in quiet solitude. The aroma that fills your kitchen as it bakes is simply unparalleled. So, gather your ingredients, embrace the simplicity, and experience the profound satisfaction of pulling a truly artisan loaf from your very own oven. I encourage you to serve it warm, perhaps with a drizzle of your finest olive oil and a sprinkle of flaky sea salt, and truly appreciate the magic you’ve created.