France · Western Europe
Pain de Campagne
Also known as Country bread
A French country sourdough usually cut with rye or whole wheat, given a long cool ferment for a mild tang and a rustic flour-dusted crust.
Method
Wild Fermentation
Hydration
75%
water to flour
Glycemic index
58
Medium GI
Energy
258 kcal
per 100 g
Sensory profile
- sourness
- 6
- sweetness
- 1
- crispiness
- 6
- chewiness
- 6
- aroma
- 7
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 258 kcal |
|---|---|
| Protein | 8.9 g |
| Carbohydrates | 48 g |
| of which sugars | 1 g |
| Fat | 1.4 g |
| Fiber | 3.2 g |
| Sodium | 480 mg |
Typical values; recipes vary.
Texture
- Rustic dusted crust
- Open irregular crumb
Typical ingredients
- Wheat Flour
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.