Country Bread

"Bread is the king of the table all else is merely the court that surrounds the king" -Bromfield

When I was in high-school Economics was my least favorite subject. Well how could we expect young minds to see the importance of this matter in our daily lives when our number one concern was getting the attention of our crushes and getting rid of our pimples? But that was long time ago. Today, every time I open newspapers and watch the news on TV I am guilty as the rest of the French people who see nothing but concern on our diminishing purchasing power. And when this topic is on the line the swelling prices of bread naturally comes.

The French people and bread have traveled faithfully together in their history. Bread accounted for more than a staple food but symbolized hope, justice and stability, a food for poor people par excellence. Imagine that it was only in 1793 that bread comes to be for everyone, rich or poor, the bread of equality. So what happens when baguette, croissants, baguette à l’anciènne and other bread becomes costly? Well they don’t go on the street to do their protest but rather spend more time in the kitchen to bake their own bread.

I’ll be sending this to Susan for her weekly Yeastspotting. And by the way Click’s theme for this month is all about crust. I had the pleasure to be invited as a one of the judges in this fabulous food photo event. I can’t wait to see your crunchy crusts pour over at Jugalbandi the creator of this event.

Country Bread (Pain de Campagne)
for 800 grams of bread

20 g of dry yeast (about 2 teaspoons)
320 g of luke warm water
600 g of bread flour
10 g of sugar (about 1 teaspoon)
10 g of salt (about 1 teaspoon)


In a separate bowl dissolve the dry yeast with some of your warm water. Let this stand for about fifteen minutes. In another bowl put the flour, salt and sugar. Add your diluted yeast and start working on your dough. Add little by little the water. Do not pour all the water as consistency of dough varies from flour to flour. Continue working on your dough until it becomes smooth. Let it stand for an hour covered by a wet towel. As soon as the dough have risen you will need to do the second part of the kneading. Put some oil on your hand flatten the dough to let the air out. Start kneading again for few minutes. Do as you please for the size and shape of your bread. I cut mine in small equal parts and make a small ball shape. I let it stand for another hour covered with wet towel. Preheat the oven at 200° celsius. Put a ramekin with water inside as you bake your bread. With the aid of a sharp knife make small lits on top of your bread. I diddn't put some slits on my bread. Bake it for 20-30 minutes depending on the size of your bread.

My other bread recipes:

French Baguette
Croissants
Mini-flute Bread