The Best Everyday Sourdough (using unfed starter) is Pain De Campagne

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Have you heard of Pain De Campagne? It might be the only sourdough bread recipe you'll ever need. Martin is in our kitchen to show you how easy it is to make this "everyday loaf," which effortlessly fits within the cracks of your daily routine. Using unrefreshed (unfed) sourdough starter, minimal kneading, and long fermentation, this recipe can be adapted to your own schedule - which means you may very well find yourself baking this bread weekly (or even daily!).
Recipe link: bakewith.us/PainDeCampagneYT
Blog link: bakewith.us/BlogMauraBrickmanYT
Bread Flour: bakewith.us/BreadFlourCampagneYT
White Whole Wheat Flour: bakewith.us/WhiteWholeWheatCa...
Extra Large Dough-Rising Bucket: bakewith.us/DoughRisingBucket...
Brotform and Liner Set: bakewith.us/BrotformLinerSetC...
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:53: Introduction to Pain De Campagne
0:54-2:04: What is unrefreshed or unfed starter?
2:05-2:38: Making the bread dough with starter
2:39-4:14: Making the first two folds of the dough
4:15-5:32: Folding for a third time and resting to rise
5:33-8:08: Dividing and pre-shaping the dough into two loaves
8:09-10:28: Shaping the loaves and placing in brotform baskets
10:29-12:24: Scoring the loaves and placing in the oven
12:25-13:46: Baking the boule in a covered pan and the batard on a peel
13:47: Voila! Two baked loaves of Pain De Campagne sourdough

Опубликовано:

20 май 2024

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Комментарии : 882

@dianecaputo1046 2 месяца назад

This is the only person I follow when baking bread. His process comes out every time. Thank you for your videos.

@cheesy6516 Год назад

Martin…can’t thank you enough my friend. Every recipe of yours I try has increased my baking skills tenfold. Very easy to learn and get great results without any prior experience making bread.

@HaakonHestness Год назад

Martin, I have watched a lot of your baking videos and they are really great. I love how you make baking simple and accessible to the novice baker. I have been baking everyday for a few months now as it has become a meditation for me and I watch videos to give me inspiration. I think it is great you got your family involved during the pandemic baking, what a great way to turn a negative into a positive. I look forward to trying some of your different recipes for bread. I hope you and your family are well! :)

@BKDocHoliday Год назад

This is by far the best guide for making this type of bread I have seen. I started my sourdough journey like a lot of others in 2020. I have made some great loaves and a lot of really bad ones. I picked up a lot of things from this video, especially with pre-shaping, that I have been doing incorrectly or could do better. I'm a huge fan of everything King Arthur. You guys rock!

@goldpilot100 5 месяцев назад

I never pre-shape. No value added. I figured that out after baking and experimenting with one (at least) loaf a week for 2 years. It does nothing. It’s all about the temps, hydration, and of course starter activity. Great videography. Thanks.

@RunninUpThatHillh 4 месяца назад

Good to know thanks!

@jamesgarner2103 3 месяца назад

this guy is a very good teacher. very detailed, step by step and why.

@christiaanelsenbroek26 Год назад

This video takes the mystique out of artisanal bread baking. Finest crumb I’ve baked since looking at you tube sourdough recipes. Salute!

@randomscandinavian6094 Год назад

Thank you! This was a great success! I usually bake discard bread in pans every week but I think that this will be a regular treat on the weekends from now on. A very tasty and extremely photogenic loaf!

@GarysBBQSupplies Год назад

Down to earth, fast, informative, no nonsense, entertaining. Amazing looking bread/ recipes, new subscriber. I'm a BIG fan. Thank you.

@iamstephengiroux Год назад

Awesome video Martin! Made two Pan de Cristals the other day while my starter has been developing over the past few weeks for sourdough. Can’t wait to try your recipe! Very helpful and to the point!

@jcnz9861 Год назад

Great video. The unfed starter takes so much of the fear out of the process.

@lindacoffin5110 Год назад

Thumbs Up for this lesson. Thankyou Martin.

@Michael62nyc Год назад

Fantastic recipe and process. I’m 20+ years bread baking and this one is a keeper! Thanks KAF, Martin, and Maura!

@KingArthurBakingCompany Год назад

Thank YOU for baking with us 🧡! -🍮Nicole

@CraigHollabaugh Год назад

I'm still working on my Pan de Cristal from last time, sourdough next. Thanks Martin

@NakNak241 Месяц назад

Love your recipes and clear instructions

@yogalite Год назад

Martin, I'm getting the hang of the Pan de Cristal bread and each time I make it (3 times now), it improves. There's a connection now to see, feel and smell when the process is ready for the next step. And I'm feeding friends and family at the same time. It's a lovely bread with a crisp crust, soft and airy inside. Can't believe how 'light' in weight it is. Like air!!! You've got the best tutorials out there. Thank you.

@breadwright Год назад

Thanks, Paula! Tell your friends! And happy baking! Martin@KABC

@ralucamaria7438 Год назад

My bread gets almost solid in the fridge and it fails to rise. I followed the exact recipe. The dough rose in the first 12h had bubbles and all but got very sticky so had to add more flour to shape it. In the fridge it rises very little. I tried 4 times so far with different recipes including this one. Tried different flours toom What am I doing wrong? I just started 2 weeks ago and haven't eaten a single bread. Thanks

@KingArthurBakingCompany Год назад

Hi Raluca! We're sorry to hear that you're having some trouble! We'd recommend trying to resist adding too much additional flour while shaping the dough, too much flour can impede the rise of the dough. Check out Martin's 5 Tips for Working with High Hydration Dough video for some help in this area: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WQvym-wMEFA.html We hope this can help! Kindly, -👩‍🍳Morgan

@fiskfisk33 Год назад

@@ralucamaria7438 "followed the exact recipe" "I had to add more flour" 🤔

@dddgx05 Год назад

@@ralucamaria7438 your fridge is too cold?

@robertdewalt8711 Год назад

Martin, thank you very much for sharing this recipe. I made it and it tasted very delicious. I used ARW untreated flour and hard white wheat for whole wheat portion, If my eldest son likes it for his work sandwiches, I will be making it regularly. Currently I have been making Baguettes De Tradition for my son.

@kimberlygodwin4328 2 месяца назад

I’ve been baking bread for 23 years and this recipe blows my mind. I’d given up on sourdough because it’s such a time kill to either feed it every day to keep it fresh, or spend 3 days waking it back up from the fridge before it’s usable again. Guess who has 2 thumbs and is getting a sourdough starter going this week to make this bread. This lady, right here, that’s who. I can’t wait for a nice slice of fresh sourdough toast slathered in butter. Nom nom nom

@KingArthurBakingCompany 2 месяца назад

That's so exciting! We can't wait to hear how your loaf turns out. 💛 -🍮Kat

@janicegreenwood3895 Месяц назад

@@KingArthurBakingCompany Thanks, Kat and Lily! I did try to lower the liquid to 70% also upped the starter just a tad. It's beautiful and I'm super happy with it! I read through the comments on this video and that also helped ALOT! Will keep perfecting and thanks again for your help!!

@KingArthurBakingCompany Год назад

Hi, Gisel! This recipe calls for unfed/discarded started but you'll find the process detailed in the blog article, linked in this video. This should help steer you in the right direction for the the kind of starter that would be a good fit. Looking forward to learning and baking with you 🧡 -🍮Nicole

@lauraschroeder8177 5 месяцев назад

Great instructions no filler

@ahikernamedgq Год назад

This was such a great, easy to understand and helpful video. Thank you so much! I subscribed.

@aliciacorelli2908 4 месяца назад

Excelente vídeo, me ha encantado la técnica que usa para hacer el pan.

@SourDoughGrampa 5 месяцев назад

Nice loaves - I can see that there are so many ways to make this bread - you made it look easy! Thanks

@MarciaFetherston 10 месяцев назад

ABSOLUTELY, HANDS DOWN, THE BEST BREAD RECIPE EVER! Thank you King Arthur and Martin!

@KingArthurBakingCompany 10 месяцев назад

Aw, we're so happy to hear you love this recipe just as much as we do! 😀 -👩‍🍳Kat

@jaesauv Год назад

This was the most awesome video! It made me so happy! I have just started making sourdough and was needed to double my recipes and I wanted to make an oval and round loaf AND I did not always want to have to use a dutch oven. This had everything I needed to do all of that!! Thanks!!

@KingArthurBakingCompany Год назад

We're thrilled to hear you found it helpful, Jenee! Best of luck on your sourdough adventures; it really is such a fun way to bake! 😊 -👩‍🍳Kat

@KingArthurBakingCompany Год назад

Hi, Maggie! The amount of seeds and any other additions varies by recipe. Martin has a blog article about ways to switch up your bread that includes modifying Pain De Campagne in different ways: www.kingarthurbaking.com/blog/2020/10/28/3-ways-to-switch-up-your-bread-baking. Let us know how you shake it up 🧡 Happy baking! -🍮Nicole

@gwynwellliver4489 Год назад

I love making the KAF yeasted Harvest Grains loaf . Love the tips!

@aydensimpson6337 Год назад

Bruh that moonwalk transition had me rolling 🤣

@greygirl3168 Год назад

I love making following don’t be a bread hostage blog. That bread is a staple in our home.

@mrtech2259 Год назад

I can taste it through the screen. Yumm.

@AspyreFGC 2 месяца назад

I recently started my sourdough journey and I'm so glad I came across this video. Martin does a great job explaining it, and I just made my 1st ever bake using my starter and it turned out great. Thanks for sharing this knowledge!

@KingArthurBakingCompany 2 месяца назад

We're so glad to hear you're finding it helpful! -🍮Kat

@Dearelephant Год назад

I really enjoy this series, it is full of clear explanations! I am now less fearful of making bread

@KingArthurBakingCompany Год назад

You can do it! Happy baking 🧡 -🍮Nicole

@sunriseboy4837 Год назад

Love your work, brother. Thank you. Bloody brilliant!

@KingArthurBakingCompany Год назад

Thanks so much! -👩‍🍳Kat

@keiththompson2289 11 дней назад

Always great info coming from you and this channel. I'm trying this recipe!

@KingArthurBakingCompany 11 дней назад

Woohoo! We'd loaf to know how your bake goes, Keith! -🥐Lily

@MariaMartinez-jb3zn Месяц назад

I’m making this today❣️ Well started last night really. I’ve never really doubled a sd recipe loaf so it was nice to find your recipe. I love to give bread as gifts so it’s nice to gift myself. Sourdough is great for the gut…best bread ever! Thank you so much for your guidance. I learn something new everyday. Knowledge is Power! 🙏🏽🙋🏻‍♀️👍🏽

@KingArthurBakingCompany Месяц назад

You're most welcome, Maria! It's a joy to share our knowledge with you 😄 Happy baking! -🥐Lily

@maryschoenberger8111 8 месяцев назад

Video & written instructions perfectly done and include important details and helpful hints. Best of all, this is a GREAT recipe that doesn’t require you to be held hostage at home for hours and is very tasty! As suggested, this may well be my new go-to sourdough recipe - THANKS!!!

@KingArthurBakingCompany 8 месяцев назад

We're so thrilled to hear that you enjoyed this recipe and video, Mary! Thanks for baking along with us! -👩‍🍳Morgan

@rhicollins Год назад

I'm in the middle of following this recipe, and I can't wait to bake and eat! Would love to have seen a cross section. Thanks for posting!

@MozzelMr 10 месяцев назад

How was it? 😊

@chumley24 Год назад

Really enjoyed the content. After making about 30 sourdoughs with varying degrees of success , the mention about fermentation times during the seasons was useful, especially being in UK where it is still cold at present. Going to get starter out of fridge and give this a whirl this weekend. Thanks again.

@KingArthurBakingCompany Год назад

We'd love to know how it goes 🧡 Happy baking, Philip! -🍮Nicole

@liengreen7873 Год назад

Martin, loving the update videos, fun vibe! In your blog on this recipe, you adjust the recipe using whole grains as well as adjust the amount of starter/water. I have found that using your adjusted recipe with increased sourdough starter (100 g), I get a much quicker overnight rise. I've been tweaking this recipe to include preferments (cranberries, etc.) and am attempting to get my baseline bread to be more predictable. I do use a Brod & Taylor proofer (game changer) to control temp. variable, but .... long way around to the question.... am wondering IF I use the Pain de recipe but want to use more starter for better proofing, do any of the other measurements change? will using more starter affect the amount of water I use in the final mix? Thanks for being such a stellar resource for all level of baker!

@sagarneupane9403 11 месяцев назад

Thank you for your recipe❤

@KingArthurBakingCompany 11 месяцев назад

Thank you for baking along with us, Sagar! -🍮Nicole

@tooncutter5805 Год назад

Great video, thank you for posting. Would be nice to see the interior crumb, and/or cutting into the loaf.

@KingArthurBakingCompany Год назад

We'll take that under advisement for future videos! As a general rule, you don't ever want to cut bread until it's completely cooled, but what's the magic of video editing for if not time travel, right? 😁 -👩‍🍳Kat

@svenleeuwen 2 месяца назад

Ooh, I like the score on the round loaf, I am going to use that for my next bake.

@maxbelghanem7800 8 месяцев назад

I retired a year ago and your video made me change my mind i am opening a artisanale boulangerie in Largo FL

@KingArthurBakingCompany 8 месяцев назад

Haha, we never retire from baking! Bread for life. 😁 -👩‍🍳Kat

@nikitaakindinov3545 3 месяца назад

Looks so easy!

@eloisajose-baquet1413 Год назад

MUST try this!

@terriesnow3552 7 месяцев назад

This is my favorite recipe because it is simple and good. I love seeing the video of the process as I picked up a few tips. Thank you!

@KingArthurBakingCompany 7 месяцев назад

We're excited to see all you bake, Terrie! 😄 -🥐Lily

@sundarimanickam2178 24 дня назад

@@KingArthurBakingCompany0:@KingArthurBaking Company04

@sundarimanickam2178 24 дня назад

Ismsundari want to try out the novices sour dough bread,so could you help me

@azujparadigma6568 Год назад

Fantastic! 💚🤗 Thank You very much! 🙏 I love your videos!! 💜😊

@juliaslifenstyle8697 7 месяцев назад

The best bread recipe ever I love it and it's my first time making sourdough.

@KingArthurBakingCompany 7 месяцев назад

That's wonderful to hear! 😀 -👩‍🍳Kat

@heatherdavidson8801 3 месяца назад

Ohhh need the slice shot… then the butter. Amazing will try love the water tips.

@KingArthurBakingCompany 3 месяца назад

💛💛💛 -🍮Kat

@adevries9301 Год назад

I’ve decided this is my staple bread. Occasionally I’ll make No-Knead Everything Bagel Bread, but I always come back to this. When I want a sandwich bread I have successfully baked it in a loaf pan! I cover it for the 1st 20 minutes 😋

@francesrope2964 Год назад

just finished this recipe without noting the % of inoculation.. day 2 and I am wondering why this glob is not fermenting so back to recipe and noted that this is only 4% inoculation. If the normal inoculation is 20% then we have 5 times as much time to get the whole thing done. That's the beauty for me because I have time to get other things done and also bake bread! Love that!

@davidtamarkin574 Год назад

My favorite sourdough recipe, hands down!

@KingArthurBakingCompany Год назад

Thank you for baking this delicious bread with us! -🍮Nicole

@1rachp 4 месяца назад

I started a loaf yesterday, using only AP flour, and baked it today; this is the best bread I have ever made!

@KingArthurBakingCompany 4 месяца назад

Woohoo!! We're so thrilled that you enjoyed this recipe! -👩‍🍳Morgan

@hmm5122 Год назад

Well done , this recipe looks amazing special un refresh starter , I need to watch a our different hydration , also if you have videos about maintaining starter , thank you .

@RissaFirecat Год назад

I love sourdough bread. Sourdough starter is amazing

@KingArthurBakingCompany Год назад

It really is, Lin! Happy baking 🧡 -🍮Nicole

@paularobinson5708 Месяц назад

Best bread that I make. Thank you for this video!

@KingArthurBakingCompany Месяц назад

It's our pleasure, Paula! We're glad you're enjoying this recipe 😄 -🥐Lily

@ColleenScatena69 Год назад

I'm fairly new to bread baking and I have to say how easy your recepie was to follow not intimidating at all. My dough after it sat out overnight not only more than doubled in size but was full of air bubbles and had a beautiful domb on top. My 2 loaves are now in fridge for there 12 hour fermentation. My question is ive got my Dutch oven which is very easy to use but I also have a ceramic loaf baker which I've never used and bought second hand can you give me some tips in using it for one of my loaves. Thanks

@jimvlattas6806 19 дней назад

Finally someone who knows what there talking about,I’ve been doing it very similar and making a great bread but lacked in my shaping.thanks for showing your way.

@KingArthurBakingCompany 19 дней назад

We're thrilled that we could be that missing (now found) puzzle piece, Jim! Please share how your bakes go 😄🍞 -🥐Lily

@jarkow Год назад

Considering two 12-hour breaks, you have quite big cracks in a day 😂 Lovely bread, gonna try it soon!

@onwardbe 7 месяцев назад

Awesome love it

@KingArthurBakingCompany Год назад

Hi, Sandra! You can store leftover bread, loosely wrapped, for several days on the counter or freeze for longer storage. This bread benefits from a brief blast of heat from the oven before being served, when it comes out of the freezer or you're enjoying a few days after baking. We hope you love this one! -🍮Nicole

@skavihekkora5039 Год назад

Thats not possible with wholemeal bread. It wont behave like that. Could you do a same vid but with wholemeal spelt flour? Would love to learn from your experience.

@KingArthurBakingCompany Год назад

Hi, Skavi! I'm happy to pass this suggestion along to our team for you. -👩‍🍳Kat

@guyrleroy8865 Год назад

THANKS TO SHARE 💯❤

@gk6993 Год назад

Thanks. New Subscriber. Always looking for easy, simple methods. Yours is one of those.

@KingArthurBakingCompany Год назад

Welcome! Wishing you many delicious loaves and tasty bakes 😄✨ -🍮Nicole

@alvinwasserman1397 7 месяцев назад

I discovered this recipe a year plus ago and it is my go to. I call it my Lazy Boy Bread. I changed the recipe a bit using 700 grams of unbleached white and a mix of spelt, who,e wheat and rye for the 300 other grams. To max rise I make the shaping really taut. Honestly it’s difficult to tell the difference between these loaves and the various Tartine much more work and stretch and fold schedule ones I used to make. This recipe is a total game changer. AW. Son of a baker.

@Maggie-zw9jq Год назад

Great video, full of details 👏 ! If we'd like to put seeds inside the bread, how many grams should be?

@familycookingchannel7122 Год назад

Looks so good

@KingArthurBakingCompany Год назад

Let us know if you give it a try! -🍮Nicole

@geraldfriesen5600 3 месяца назад

Beautiful loaves!

@KingArthurBakingCompany 3 месяца назад

💛💛💛 -🍮Kat

@fredericjousse7615 Год назад

Top notch video. Thank you

@KingArthurBakingCompany Год назад

It's our pleasure 🧡 Happy baking! -🍮Nicole

@robhowe8353 6 месяцев назад

Since my house is in the low 60's, I'm doing the bulk ferment inside the oven overnight while I sleep, then I'll proof in the baskets on my counter for 4-6 hours instead of in the fridge because I don't have room in the fridge right now, and it fits my schedule to speed up the proofing. I'll put them both in the freezer for 20 minutes before scoring, then bake after noon some time.

@leeedwards3783 Год назад

Lovely. Good to see a video come through from you all. You make working with an 80% hydration loaf so easy. Definitely going to try this recipe. I wonder if I could do this with some starter I keep from my feeds in the freezer if I defrost it 1st? Regards Lee

@breadwright Год назад

Hey Lee, thanks so much for joining us. In my experience, freezing causes too much yeast die-off to make it worth the risk of time and ingredients. For best results, use some starter that's been fed, healthy, and happy in the past 7 days or so. There is additional information in the blog and recipe. I think you'll find this dough quite manageable if made with bread flour. Happy baking! Martin@KABC

@leeedwards3783 Год назад

@@breadwright thanks so much for the advice. Looking forward to giving it a try.

@debbie0greer164 Год назад

When the pandemic started I believe it was yourself along with your son who did this video? This is the method I use today to make my sourdough. Thank you!

@breadwright Год назад

That's us! He's almost my height now. Thanks for engaging, Debbie! Happy baking, Martin

@debbie0greer164 Год назад

@@breadwright You both helped me a lot. I had just got my sourdough to where I could make a loaf. I was unsuccessful until I saw your video. Seems like forever ago and your son was so cute shaping the dough. I hope he’s doing well!❤️

@justmooching 8 месяцев назад

Well thank you , one out and other still in fridge . I m in Uk not as brown as yours turned out but looks good .

@fparent Год назад

This is the most flexible bread recipe I found so far. Most other recipes require the levain to be at its most active state before using it. Not here. I feed my levain a day or two before I plan to make bread and that's good enough. Also living in a colder climate I found that I can start at 9 pm and let the bread rise during the night and finish it early in the morning. I then put it in the fridge for a few hours before baking it at 4pm.

@KingArthurBakingCompany Год назад

Thanks for giving this recipe a bake, Francois! -🍮Nicole

@bvickers4133 10 месяцев назад

I didn’t hear a temperature

@joeblack4436 Год назад

I know the airy big bubbles are vogue and it's useful for like tappas style eating and makes for great Instagram, but honestly I prefer my sourdough much denser.

@sylviadulloa Год назад

Wonder how this compares to Tartine sourdough in taste. It’s my go to, but this seems like you can start in morning, prep before bed and bake up next day.

@hambuilder Год назад

I’ve made this recipe many times and love it! Would love to adapt or convert to a 50/50 whole wheat loaf. Any suggestions? Thanks !

@AOTSismyhero Год назад

You'll just need some more water to hydrate the whole wheat properly, experiment and find out what works for you!

@__m__e__ Год назад

Started with pan de crystal. Moving onto this next. Thanks

@KingArthurBakingCompany Год назад

Thank you for baking along with us! -🍮Nicole

@piercenhp 9 месяцев назад

What is the wicker basket Martin is using for the batard loaf?

@thomasputko1080 Год назад

Excellent, very detailed guide.

@KingArthurBakingCompany Год назад

Happy baking, Thomas! -🍮Nicole

@thomasputko1080 Год назад

@@KingArthurBakingCompany thanks. I have trouble starting sourdough... it goes mouldy each time.... really frustrating. Tried like 6 times and still dont know what im doing wrong. Perhaps a detailed vid on sourdough starting?

@KingArthurBakingCompany Год назад

Hi, Thomas! We have a great blog article on sourdough troubleshooting, with excellent photos as visual queues for what going right or wrong. Here is part one of that resource: www.kingarthurbaking.com/blog/2018/03/09/sourdough-starter-troubleshooting and part 2: www.kingarthurbaking.com/blog/2018/03/12/sourdough-starter-troubleshooting-part-2. We hope this helps! -🍮Nicole

@thomasputko1080 Год назад

@@KingArthurBakingCompany nice!

@Hau1giB Год назад

Love it! Very similar to my process; differences: I use Einkorn flower instead of Whole wheat (great flavor!); my starter lives (unfed) typically 1 week (but sometimes 2 weeks) in the fridge as well. Warm up the water to about 100F (so the yeast gets active faster) and the whole raise period only takes about 6-7 hours. I don't quite double in volume during that time - but the final result (after the retardation over night in the fridge) is the same.

@KingArthurBakingCompany Год назад

Thank you for sharing your process 🧡 We bet your bread is delicious! -🍮Nicole

@storytimewithauntmonica955 6 месяцев назад

I use Einkorn too, but it behaves differently from modern wheat and I’m finding it a bit tricky

@joserescia6860 Год назад

Hello Mr. Matin, I have some questions to ask you. First of all, what are the amounts or proportions that you use to make that loaf of bread? I would also like to know the degree of hydration you are using if it is 70% or more? The cooking temperature and finally I would like to know after assembling the pieces of bread you place it in the fridge for what time you leave it fermenting in it, and if when you take it out of the fridge you cook it directly or leave it at room temperature so that acclimatize before cooking? I see that you handle both the autolysis and the folds with great ease, which for a beginner is very difficult to do (although this has no science) but not knowing how to handle the dough, much less when to do something or not. That makes everything difficult, which is why I thank you for your videos that teach us how to do it. But I would like to know the quantities of your recipes so that in this way we know exactly how to proceed and have a good loaf as you do. Thank you very much in advance for answering our questions and have an excellent day. Greetings from California. José. Blessings

@mepucket3029 9 месяцев назад

I may be able to do this one

@superresistant8041 Год назад

Classic

@amorosa101 Год назад

What a great bread and video. Thank you so much! One question: what is your room temperature? I would never get that much raise for those first 45 minutes during your folding phase. I keep my kitchen temp at under 70F.

@KingArthurBakingCompany Год назад

Hi Monica! The kitchen in our studio is usually about 67°F. Kindly, -👩‍🍳Morgan

@suzankrauland1441 Год назад

I like the schedule added with Pan de Cristal - This would be helpful because this one still looks like some wee hours baking.

@kb2vca Год назад

Not really. If you begin in the evening , say, at 7.00 pm then by 8 pm your are bulk fermenting. Next morning at 7.00 you pre-shaping and retarding before 8.00 AM. and by 7.00 in the evening you are baking. By eight o'clock the bread is cooling and so it's ready for the next day.

@freeamerican4243 5 месяцев назад

I made this recipe a few weeks ago, but the timing didn't work out for me. I put too much starter in and the dough peaked while I was sleeping. The bread didn't rise much in the oven, but it tasted great. Today I baked another loaf, carefully following the directions in the video and on the web page. This time the bread rose pretty well and had great oven spring. My first real ear. The flavor was fantastic and the bread was chewy. My best loaf yet and now I am ready to try it again. I've watched many videos and read many articles about bread. King Arthur has proven to be the best resource available, whether it is sourdough, the classic sandwich loaf, pizza, all their great supplies, etc. Thank you!

@crystalbennett1069 Год назад

Great video, great information! Question… can this be made entirely of bread flour or AP flour? If so, do I need to change the ratios? Thanks!

@KingArthurBakingCompany Год назад

Hi, Crystal! You shouldn't need to change the rations but may need to add a small amount of additional flour if you're finding your dough to be wetter than you're seeing in this video, as the flour hydration will vary slightly if whole wheat flour is not used. Happy baking! -🍮Nicole

@louisfan9067 5 месяцев назад

Hi Martin, during the cold fermentation, is it possible to do up to 24 hours without over proofing?

@wdobni Год назад

its lovely.....its also a long process and a lot of work and requires special equipment as well as healthy carefully maintained sourdough starter and you need to plan your day around it.....only a professional baker gets loaves that look like that and you need to bake the same every day of the year....so you end up with enough bread for 2 or 3 families every day......baking bread with results like that every day is sort of utopia or else you are running a full time bakery boulangerie.....that's why its so lovely to live in France....you can buy living perfect bread like this every day of the year at the boulangerie one block away that somebody else has been up all night making as a perfect labor of love...there's nothing like it in the USA

@urwindj Год назад

Fantastic content Martin, really appreciate you debunking a lot of the sacred cows around sourdough bread making. I started questioning the logic of discarding starter in my mind over the last year or so. Surprise surprise I found that ‘discard’ is unnecessary and in fact produces excellent flavour bread. I now longer waste any starter at all, just needs you to think and plan. Thank you for the expert level validation. Appreciative amateur bread student, David

@robertdewalt8711 Год назад

What hydration is the starter that was used in recipe? Reason I am asking is I kept my starter at 125% hydration.

@susanleitson9958 Год назад

This looks great. I just have to get a good starter going as that's been a challenge for me. Any help or links much appreciated!

@KingArthurBakingCompany Год назад

Hi there, Susan! We'd recommend checking out our Sourdough Baking Guide which covers everything from creating your starter to baking with it: www.kingarthurbaking.com/learn/guides/sourdough We hope this can help! -👩‍🍳Morgan

@marcoj.3120 Год назад

What a great recipe! Fantastic bread! First time I made it my starter must have been sluggish - it too 24 hours to double but came out great anyway. This time I have a different problem - it doubled in about 5 hours so I don't know whether to proceed with a 12 hour proofing period or go forward now and shape it after 5. Can you advise? Thank you.

@KingArthurBakingCompany Год назад

Hi Marco! You could either move on to the next step in the recipe or you could put the dough in the fridge to slow the fermentation a bit. We hope this can help and happy baking! -👩‍🍳Morgan

@cvaisanen 8 месяцев назад

I really wanted this recipe to work and be my go-to sourdough, but the first two tries were failures. I live at high altitude in Colorado my dough had no strength, but just flattened like a pancake. I decided to try a third time by reducing the water a bit and increasing the amount of starter. Additionally, I eliminated the whole wheat flour, just using white all-purpose flour which has been successful for me in other recipes. My loaf is now in the refrigerator for the 2nd ferment but it looks good this time. I'm excited to bake it in the morning. Thank you. --Carol

@KingArthurBakingCompany 8 месяцев назад

Happy baking, Carol 🧡! -🍮Nicole

@kpaplia1 Год назад

Hi, I've been making this bread for the last few months and have really enjoyed it, as the weather has started to get a bit warmer, It seems like after my first and second 12 hour fermentation my dough seems to be a bit more sticky than in the video. At 80% hydration am I able to bump it down a bit? If so what increments do you recommend? Thank you!

@KingArthurBakingCompany Год назад

Hi, Kevin! Martin has a great blog article detailing hydration and adjusting that may be helpful: www.kingarthurbaking.com/blog/2023/01/11/bread-hydration. Happy baking 🧡! -🍮Nicole

@lizhood6132 20 дней назад

Thank you, this looks completely doable. I would want to freeze one loaf, though - at what point in the processcan this be done?

@KingArthurBakingCompany 19 дней назад

We're glad this one could catch your eye, Liz! We'd recommend freezing the extra loaf after baking, once it has cooled completely. Check out this article for some helpful tips: www.kingarthurbaking.com/blog/2023/12/20/freeze-bread -👩‍🍳Morgan

@isorna2456 Год назад

Very inspiring! I sort gave up on sourdough after a while since we ended up having too much bread. It is usually only my partner and me at home. Any feedback on what happens if you just make half the batch in this recipe?

@KingArthurBakingCompany Год назад

Hey there! It would be just fine to cut the recipe in half! -👩‍🍳Morgan

@georgiivanov1902 Год назад

Thank you for the tutorial. Quick question related to flour? What is it that we need to look out for in a flour, which makes the dough develop such great strength, at 80% hydration in 45mins?

@KingArthurBakingCompany Год назад

Hi, Georgi! You'll be looking for the gluten-forming protein content percentage, which you'll find on our bags of flour. The bread flour used in this recipe has a gluten-forming protein content of 12.7%, which is excellent for structure, so you'll want to be near that number. We have an article on choosing the right flour, if you're interested in learning more about the protein content: www.kingarthurbaking.com/blog/2019/07/12/types-of-flour. Happy baking! -🍮Nicole

@georgiivanov1902 Год назад

@@KingArthurBakingCompany thank you very much for the reply, it's very helpful.

@nickw3902 Год назад

Hello King Arthur (Kings Arthur? King Arthurs?), I made this pain de campagne and the process Martin outlined is just… great. Really easy, low hands on time, and really rewarding in terms of effort to yield. I have a fruity starter I inoculated with nectarines and peaches last summer. It caused a decent rise in my bulk fermentation although it’s cooler months and I found it rose best with some warmth. I used a high gluten organic bread flour. I let it warm for an hour after it’s second rise in the fridge, too. Baking for a solid 45 minutes to deep dark crusty peaks, I got some “singing” on cooling and wonderful deep baked aromas. I found on cutting into my boule, a voluminous and airy crumb indicating good rises, yet still a little gummy and with a bit of a that glossy sheen. Is this normal for pain de campagne or should I look for something that’s a little fluffier/drier (and if so, what tips might you have)?

@KingArthurBakingCompany Год назад

We're so glad you enjoyed this recipe and had good results, Nick! It sounds like either the loaf needed to be baked a touch longer to finish drying it out or that it was cut while it was still warm which can cause the starches to re-gelatinize and appear gummy. We hope this can help for future baking adventures! Kindly, -👩‍🍳Morgan

@gregorysakal8492 4 месяца назад

I'm an experience sourdough baker (always using King Arthur organic Bread Flour), and I decided to give this recipe a try. The dough was very sticky, and a little challenging to handle. I'm thinking that perhaps I'd let it over-proof in the bulk fermentation. I shaped in the way I usually shaped bâtards, although I'm thinking I should have simply followed your shaping method. When I baked, I got a lovely ear, but not as much oven-spring as I'd have liked, so the crumb is not as open as I'm usually able to produce. I'll give the recipe another go.

@KingArthurBakingCompany 4 месяца назад

Thanks for giving this recipe a go! There's definitely always a learning curve when experimenting with a new one. 😊 -👩‍🍳Kat