This is my take on 'Pain de Campagne'.  It differs from a number of recipes I've read since it uses a natural yeast levain, not commercial yeast. For the rye constituent, I've chosen to use a rye levain rather than adding rye flour in the final mix. If you have a favourite rye starter then please do use it in lieu of the first build. If you have a stiff starter (<100% hydration) then you'll have to adjust the amount of water in the final mix as well as mixing procedure (autolyse the flour, water and salt first, before mixing in the starter)

I find the fragrance and taste to be sweet and almost fruity when eaten fresh (1 hour out of the oven).  This gives way to an earthier taste on the next day. Sourwise you shouldn't notice much (or any) sour at all. It is quite mild but nonetheless I hope you'll find it quite tasty. The crumb should be fairly light and fluffy (compared to other 'rustic' breads).

This bread has become one of my staples partly because it's so convenient. It's easy to make, relatively quick to rise and also fits perfectly with my starter maintenance routine (refreshing the rye starter daily) 

As you can see from the photographs, I attempted to shape the bread as a 'bowtie' variation on a classic tabatiere; an idea which I took from 'Advanced Bread and Pastry'.  The attempt  didn't work as well as I hoped but it made a nice change from the usual boule.  

First Build (Day 1)

10g active starter
75g rye flour (I use whole rye but substitute light or medium according to taste)
75g Water
Mix and allow to mature over a 12 to 24 hour period (very much depends on temperature, activity of starter etc.) It's mature when it has peaked (at least 2 x volume) and should smell fruity (raisins) and yeasty.
I included this first build stage here for anyone who does not keep a rye starter. If you have your own favourite rye starter, please do use it instead. To give some idea of my routine, my starter currently consists of 15g old starter and 200g each of water and rye flour and takes 20-24 hours to mature.

Final Mix (Day 2) 

(makes 1 large boule or other shape or 2 small batards)

500g AP flour
300g Water
9g Salt (more or less according to taste)
150g First Build 
Dissolve the salt in the water along and whisk in the rye build from the previous day.
Add the flour to the liquid mix and allow to autolyse or 20 minutes.
Knead until you have at least medium gluten development.
Bulk ferment for 3 hours (be vigilant as this dough has a tendency to rise fast thanks to the rye starter)
Apply stretch and fold 2 times at 40 minute intervals during bulk ferment if you did not reach full windowpane after kneading.
After bulk ferment, divide and shape as desired.
Proof for another 45-60 minutes (in a couche or banneton depending on shape)
Bake with steam at 450 for 10 minutes reducing to 375 for a further 20-30 minutes (until internal temperature reaches 200F)

Enjoy! 

FP

Note: if you want a quicker rise and even lighter bread, try making up 200g of first build / rye starter rather than the 150g stated. You could also alter the hydration of the starter to favour yeast reproduction (similar to the first stage of the detmold process)