Pain de Campagne Rustique
Used my own starter (see my note below) - 1 cup, and followed the recipe below:
1 Cup starter/ levain
3/4 Cup lukewarm water
3 Cups unbleached flour
2 tsp salt
Preparation:
Gradually mix the wanter into the starter/levain; then, gradually mix the flour, then the salt
Turn out the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic
Place the dough in a large lightly oiled bowl, cover with lightly oiled clear film and leave to rise in a warm place, for 1 1/2 - 2 hours or until the dough has almost doubled in bulk.
Knock back (punch down) the dough and cut off 1/2 cup, setting it aside to make the next loaf (see note below). Shape the remaining dough into a ball. Round a large bowl or basket with a dishtowel and dust with flower.
Place the dough ball with the seam side up in the basket/bowl. Cover with a lightly oiled clear film (I used the same one from before) and leave to rise in a warm place, for 2-3 hours or until almost doubled in size.
Pre-heat oven to 450 degrees F; invert the loaf on to a lightly floured baking sheet and sprinkle with flour. Slash the top of the loaf using a sharp knife, four times to form a square pattern.
Bake for 30-35 minutes or until the loaf has browned and sounds hollow with tapped on the base. Transfer to a wire rack to cool.
Note: for the starter I worked around 1 week with organic flour (1 cup) plus 7 tablespoons of spring water every day, leaving it to grow 24 hs. Discarded 1/3 to half of the fermented dough and repeated the process. After separating 1/2 cup of the mixed dough, I restarted the process with water and flour.
