Pain de Campagne 

Just a simple loaf. 

Recipe:

 Makes 3 loaves

125 g fresh milled spelt flour (125 g Spelt berries)

125 g fresh milled rye flour  (125 g rye berries)

125 g fresh milled Kamut flour (125 g Kamut berries)

700 g unbleached strong bakers flour

50 g freshly ground flax (50 g flax seeds)

800 g filtered water

24 g Himalayan pink salt

30 g local yogurt

250 g 100% hydration levain (procedure for this is in recipe)

Extra whole grain and unbleached flour to feed levain 

Spelt and Kamut flakes for the top of the loaves

Two mornings before:

1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Let sit at cool room temperature for the day. 

The two nights before:

1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

The morning before:

1. Feed the levain 100 g of filtered water and 50 g of wholegrain flour as well as 50g of strong baker’s flour. Let rise until doubled (about 6 hours). 
2. Place into fridge until the next morning. 

The night before:

1. Mill the grain on the finest setting of your mill or measure out commercial whole grain flour of the various grains if you don’t mill your own.
2. Place the required amount of each freshly milled flour in a tub and add the unbleached flour to it. 
3. Grind the flax seeds and add to the flours. 
4. Cover and set aside. 

Dough making day:

1. When ready to make the dough, take the levain out of the fridge to warm up before being used in the dough.
2. Using a stand mixer, mix the water with the flours, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours. 
3. Once the autolyse is done, add the salt, the yogurt, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes. 
4. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on). 
5. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds (coil folds) at 45 minute intervals, and then let the dough rise to about 30%. It should have irregular bubbles visible through the sides of the container and  bubbles on top as well. This dough moved very slowly. It was another 2 hours and 15 minutes after the last coil fold before it barely reached a 30% rise! Interesting how the weather outside affects the dough even when I put the dough in a warm spot. 
6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~740 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
7. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
8. Sprinkle a  mix of rice and all purpose flour in the bannetons. Add Spelt and Kamut flakes if you wish. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.