Semi-strong or all-purpose bread flour (Lys d'Or brand recommended)
Knead in your bread maker for 7 to 8 minutes.
Allow the dough to rise to twice its size at 30 ℃ (1st rising).
Deflate the dough lightly, round it off again, and let it rest for 30 minutes.
Round off the dough into a ball with a smooth surface again, and place it in a floured banetton (ridged bread-rising mold) with the seam side up. Allow to rise again (2nd rising) for 15 - 20 minutes at 36℃.
Transfer the dough to a sheet of kitchen parchment paper, and slash the top in a crisscross pattern. Preheat the oven along with a stainless steel bowl and the baking sheet to 250°C.
Place the kitchen parchment paper with the dough on the heated baking sheet, and invert the heated bowl over the dough. Lower the heat to 210℃ and bake for 25 minutes. Remove the bowl 10 minutes after the start of baking.
And it's complete.
Story Behind this Recipe
Out of all the hard crust type breads, pain de campagne is my favorite. I wanted to just be able to bake a basic version first.
If you don't have all purpose flour, use 100 g of bread flour and 100 g of cake flour.