Pain de Campagne - Country French Bread

Recipe View 2 hrs 30 mins Prepare the Poolish: In a bowl, whisk 1/2 teaspoon yeast into 1/2 cup warm water (110°F/45°C). Stir in whole wheat flour until a thick batter forms. Beat vigorously for about 100 strokes to develop gluten strands. Cover with a damp cloth and let it rest at room temperature for 2 to 8 hours, or refrigerate for 12 to 15 hours. The poolish is ready when bubbly, loose, and boasting a yeasty, slightly sour aroma. (Time: 5 minutes preparation, 2-15 hours rest)

Recipe View 10 mins Combine Ingredients: Scrape the poolish into a large bowl. Add 2 1/2 cups warm water and the remaining 1/2 teaspoon yeast, stirring until combined. Gradually add the bread flour, 1 cup at a time, mixing well after each addition, until the dough becomes too stiff to stir. (Time: 10 minutes)

Recipe View 20 mins Knead the Dough: Turn the dough onto a lightly floured work surface and knead for 10 to 12 minutes, adding more flour only if the dough becomes too sticky to handle. Sprinkle salt over the dough and continue kneading until the dough is smooth and springs back when touched, about 5 to 7 minutes more. Shape the dough into a round and cover it with a damp cloth for 5 to 10 minutes. (Time: 20 minutes)

Recipe View 2 hrs First Rise: Place the dough in a large, lightly oiled bowl, turning to coat. Cover with a damp cloth and let it rise at room temperature until doubled in volume, approximately 2 to 3 hours. (Time: 2-3 hours)

Recipe View 40 mins Shape and Rest: Punch down the dough to deflate it. Divide it into two equal pieces and shape each into a round. Cover with plastic wrap or a damp cloth and let them rest for 30 minutes at room temperature. (Time: 40 minutes)

Recipe View 2 hrs 10 mins Second Rise: Form each dough round into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-sides up, on the floured cloth. Dust the tops with flour, cover with a damp cloth, and let them rise until doubled in volume, about 2 hours. (Time: 2 hours and 10 minutes)

Recipe View 15 mins Preheat Oven: Preheat the oven to 375 degrees F (190 degrees C). (Time: 15 minutes)

Recipe View 30 mins Bake: Sprinkle a separate baking sheet with cornmeal. Gently transfer the risen loaves to the prepared baking sheet, seam-sides down. Slash the loaves several times diagonally with a serrated knife or razor blade. Immediately place the scored loaves in the preheated oven and bake until golden brown, approximately 25 to 30 minutes. (Time: 25-30 minutes)

Recipe View 1 hrs Cool: Transfer the baked loaves to wire racks and let them cool completely before slicing and serving. Enjoy the fruits of your labor! (Time: 1 hour)