Country Loaf
My country loaf recipe is a very simple but produces a wonderfully versatile bread. I use this bread for everything, but especially as toast, paninis, and crostini. I’m not a good baker by far, and I can even say that I’m terrible at it. Baking seems so much more of a science than cooking, but over the years I’ve tried to experiment and improve my breads. This recipe is adapted from one of Jaque Pepin’s many bread recipes and is the first recipe that I’ve been able to repeatedly create a wonderful and consistent crusty bread.
The country loaf stands as a testament to the timeless appeal of simple, well-made bread. This rustic bread, with its crispy crust and tender crumb, represents the foundation of home baking – proving that even those who consider themselves novice bakers can create something truly special. Inspired by Jacques Pepin’s breadmaking wisdom, this recipe strips away the complexity often associated with artisanal bread, focusing instead on technique and patience.
What makes this particular country loaf special is its forgiving nature and consistent results. Unlike many artisanal bread recipes that require precise measurements and complex techniques, this version welcomes experimentation and adapts to different skill levels. The end result is a versatile loaf that transforms from morning toast to afternoon sandwiches to evening crostini with equal grace.
In today’s world of instant gratification and quick-fix solutions, this country loaf recipe offers a return to the fundamentals of breadmaking. It’s a reminder that sometimes the simplest approach yields the most satisfying results, making it an ideal starting point for those who, like myself, are still finding their confidence in the world of baking.
Why You’ll Love This Recipe
- Beginner-Friendly: Designed for bakers of all skill levels
- Consistent Results: Reliable outcome with each bake
- Versatile Usage: Perfect for everything from toast to sandwiches
- Simple Ingredients: Uses basic pantry staples
- Adaptable: Forgiving of minor measurement variations
What is a Country Loaf?
A country loaf, or pain de campagne, is a rustic bread characterized by its round shape, crispy crust, and tender interior. This version creates a bread that’s substantial enough for sandwiches yet light enough for toast, with a crust that provides that satisfying crackle when sliced.
Ingredients
- 3 cups unbleached bread flour
- 1 cup whole wheat flour
- 2 1/4 tsp active dry yeast
- 1 tbsp coarse sea salt
- 2 cups warm water
Instructions
- Place all ingredients except the last 2 tbsp of flour into a stand mixer bowl and mix with a dough hook for 1 minute.
- Scrape out into a large bowl and cover. Let rest in a warm draft-free place for 3 hours. I usually put into my oven or microwave.
- Punch down the dough and fold the sides into the middle creating a tight ball of dough, using additional flour if too sticky.
- Place the dough ball, seam-side down onto a baking sheet lined with heavy-duty aluminum foil. Cover with a large bowl and let rise for 2 hours.
- Preheat oven to 425 degrees.
- Sprinkle the loaf with 1 tbsp flour and then cut a few slashes across the top. Spray or brush on a coat of water and place into the oven.
- After 5 minutes, spray or brush on another coat of water. Bake for 45 minutes until brown and crusty.
- Cool on a rack for at least an hour before slicing.
Nutrition
Pro Tips for Success
- Water Temperature: Should feel warm but not hot to touch (105-110°F)
- Kneading Test: Dough should be smooth and spring back when poked
- Rising Environment: Find warm, draft-free spot for consistent rising
- Scoring Technique: Make decisive cuts about ½-inch deep
- Cooling Patience: Wait at least 1 hour before cutting for best texture
Common Troubleshooting
- Dense Bread: Usually means under-proofed or under-kneaded
- Flat Loaf: Could be over-proofed or too wet dough
- Pale Crust: Oven temperature too low or insufficient baking time
- Cracked Surface: Dough dried out during rising
- Gummy Interior: Cut while too warm or under-baked
Variations and Substitutions
- Flour Options:
- Replace 1 cup all-purpose with whole wheat
- Try bread flour for chewier texture
- Flavor Additions:
- Add 2 tablespoons fresh herbs
- Mix in 1/2 cup olives or nuts
- Incorporate 1/4 cup seeds
- Shape Variations:
- Form into baguette
- Make dinner rolls
- Create sandwich loaf
Storage Instructions
- Room Temperature: 2-3 days in paper bag
- Freezing: Up to 3 months well-wrapped
- Refreshing: Spritz with water and warm in oven
- Reviving Stale Bread: Toast or make into breadcrumbs
Serving Suggestions
- Morning toast with butter and jam
- Grilled sandwiches and paninis
- Crostini for appetizers
- Bread pudding when stale
- Croutons for salads
Using Your Loaf
For Toast
- Slice ½-inch thick
- Toast until golden brown
- Best with butter while warm
For Sandwiches
- Cut slightly thicker for stability
- Toast lightly if filling is wet
- Press gently when making paninis
For Crostini
- Slice thinly on diagonal
- Brush with olive oil
- Toast until crisp
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