I was going to slave over a hot oven and bring you another kind of bread today, but instead- due to my being all ill and such, BAH- I am going to post a sourdough version of a pain de campagne, that I made in an extra long loaf pan a few days ago. If you want a non sourdough version of pain de campagne you can find one here, but there are benefits to making sourdough bread -please allow me to ramble on…. Sourdough breads are AMAZING, they have so much flavour, and you know what, they ain’t half bad for you either. Due to the long fermentation of sourdough loaves the yeast and the lactobacilli culture breaks down the gluten into amino acids, making it easier to digest, there is even evidence to suggest that after eating white sourdough bread blood glucose levels were lower in people than when they ate whole-wheat or obviously regular white bread, neat huh? Also sourdough bread makes for a bitchin’ bruschetta base, need I say more?? Cause I could, like for instance eating sourdough increases the amount of beneficial lactic acid. Sourdough bread also keeps longer, in the past French villagers used to have communal ovens and baked giant loaves to sustain the family for many days/ weeks, and that was totally okay because the bread was sourdough (like all breads were for a very, very long time!) and it naturally inhibited mould growth.
1 2/3 cups organic white bread flour
2/3 cup whole wheat bread flour
1/3 cup rye flour
1 cup sourdough starter
1 cup tepid water, plus more if needed
1 tbsp agave syrup
1 tsp fine sea salt
Mix the flours together in a mixing bowl and in a separate bowl mix together the starter, and the water. Now add half the flour into the wet ingredients and mix well, add the salt and the remaining flour and mix until well combined. Knead on a floured surface until the dough s smooth and elastic, about 10 minutes, and transfer to a big bowl to sit over night and rise. In the morning, punch down the dough and shape, either into two regular loaves, or one large loaf, place into loaf pans, cover and allow to rise for about 2 1/2- 4 hours, until doubled in size. Uncover the loaves and slash with a lame or a sharp knife. Preheat the oven to 230c/450f and bake for about 35-45 minutes, or until the loaf/loaves sound hollow when tapped on the base. Transfer to wire racks to cool completely before slicing.