MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pain De Campagne (French Country Bread)
 Categories: Breads, French
      Yield: 3 Loaves
 
           Starter:
      1 c  Water; warm (105 to 115 F)
      1 tb Honey
      1    Env dry yeast
      1 c  Rye flour
      1 c  Bread flour; +1 tb
           Bread:
  2 3/4 c  Water; warm (105 to 115 F)
      1    Env dry yeast
      6 c  Bread flour
    3/4 c  Rye flour
  1 1/2 tb Fine sea salt
 
  Starter:

  Mix water and honey in medium bowl. Add yeast; stir to dissolve.
  Let stand until foamy, 10 minutes. Add 1/2 cup rye flour and
  1/2 cup bread flour; stir to combine. Add remaining 1/2 cup rye
  flour. Mix in enough bread flour to form shaggy mass that can be
  worked with hands. Turn out starter onto floured surface; knead
  3 minutes, adding more bread flour if too sticky to work. Starter
  will be dough-like in texture at this point. Sprinkle 1 tb bread
  flour in medium bowl. Add starter dough to bowl. Cover with
  plastic; let stand at room temperature overnight. Starter will
  lose its shape and spread to a thick batter.
  
  Bread:

  Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir
  to dissolve. Mix 3 cups bread flour and rye flour in bowl of
  heavy-duty mixer fitted with dough hook. Add yeast mixture and
  remaining 2-1/2 cups warm water; mix on low speed to blend. Add
  1 cup bread flour; beat 4 minutes. Add another 1 cup bread flour
  and beat 4 minutes. Add enough bread flour to form shaggy mass;
  beat 4 minutes. Add salt and starter; continue mixing until dough
  pulls away from sides of bowl, adding more bread flour if too
  sticky to form dough, about 5 minutes.
  
  Turn out dough onto lightly floured surface; turn to coat. Transfer
  dough to large bowl. Cover with kitchen towel. Let rise at room
  temperature 1 hour.
  
  Generously flour 1 heavy large baking sheet and 1 heavy medium
  baking sheet. Punch dough down. Turn out onto floured surface.
  Knead until smooth, 2 minutes. Divide into 3 equal portions. Shape
  each into ball. Place 2 balls on large sheet and 1 on medium
  sheet. Cover with kitchen towels. Let rise at room temperature
  until doubled, about 2 hours. Test by pressing 2 fingers gently
  into dough; if indentations remain, dough has risen completely.
  
  Preheat oven to 450 F. Place baking pan in bottom of oven; add
  water to create steam. Using sharp knife, cut 3 diagonal slits
  across top of each loaf. Place baking sheet with 2 loaves in oven.
  Bake until breads are deep brown and sound hollow when tapped on
  bottom, about 35 minutes. Transfer to rack. Place remaining loaf in
  oven. Bake until bread is deep brown and sounds hollow when tapped
  on bottom, about 35 minutes. Transfer to rack and cool.
  
  Recipe FROM: Bon Appetit, May 1994

  Typed by: Didi Pahl
 
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