Rustic French Sourdough Bread

How to make a rustic French sourdough bread

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Traditional Pain de Campagne is a rustic French sourdough bread. It starts with an active sourdough starter and follows traditional techniques for a perfect loaf every time. Try adding in a few extra ingredients like chopped garlic or kalamata olives. See the section above for more flavour options.




  1. Warm the water to approximately 33 C / 93 F), and mix with the flour. Leave the flour to hydrate for 15-30 minutes.
  2. One the flour has hydrated, mix in the sourdough starter and salt. See above for instructions on adding in extra ingredients.
  3. Allow to rise in a warm location until doubled in volume (about 6-12 hours). Use the dough folding procedure 3-4 times during this rise.
  4. Place the dough on a well floured surface and cut into 2 equal pieces.
  5. Gently shape the dough into a ball, using flour as needed, but avoid kneeding.
  6. Place the dough balls in floured baskets (or bowls lined with floured tea towels) and allow to rise one last time for 2 hours (or overnight in the refrigerator with an air-tight lid.)
  7. Preheat to 500 F (250 C).
  8. Gently put the loaves in the baking dishes (see notes for suggestions). Score the top of the loaf with a sharp knife.
  9. Bake for 50 minutes until dark brown.
  10. Cool on a rack before slicing.


Keywords: vegan, dairy free, egg free, traditional, sourdough, white, baguette, bun, fall, winter