Wild Yeast Sourdough (pain De Campagne) Recipe

Feed starter if necessary

6–12 hours before mixing (when you want the bread baked), make sure your wild yeast starter is active and bubbly. If it has been refrigerated, discard all but 200 g, then feed with 50 g whole wheat flour + 50 g all-purpose flour + 100 g water to reach 100% hydration. Let it sit at room temperature until doubled and bubbly (4–8 hours depending on ambient temperature). Use 200 g of active starter for the dough.

If your starter is already active and at peak (bubbly and roughly doubled), measure 200 g for use in the dough and reserve the rest for future feedings.

Autolyse

In a large mixing bowl, combine 480 g all-purpose flour, 120 g bread flour, 100 g whole wheat flour and 520 g lukewarm water. Mix until no dry streaks remain and all flour is hydrated. Cover and rest 30–45 minutes. This autolyse develops gluten and improves flavor.

Add starter and salt

After autolyse, add 200 g active wild starter and 14 g fine sea salt to the dough. Incorporate the starter by pinching and folding until mixed, then sprinkle the salt and mix until fully incorporated. If using the optional 30 g cracked wheat or rye flakes, add them now and fold to integrate.

Bulk fermentation with stretch & folds

Begin bulk fermentation at room temperature (around 75°F/24°C). For the first 2.5–3 hours perform a series of stretch and folds every 30 minutes for the first 2 hours (4 sets total). To do a stretch & fold: wet your hand, lift one side of the dough, stretch it up and fold it over the dough. Rotate the bowl and repeat from four sides. After the last set, let the dough rest undisturbed until it has increased by about 30–50% and shows bubbles on the surface (total bulk fermentation ~4–5 hours depending on temperature).

Bench rest and pre-shape

Turn the dough out onto a lightly floured surface. Gently degas and pre-shape into a loose round by folding edges to the center to form surface tension. Let rest uncovered for 20–30 minutes.

Final shape

After bench rest, perform final shaping: pull the dough into a tighter round (boule) or an oval (batard) by cupping and rotating on the work surface to build tension on the top. Place the shaped loaf seam-side-up into a well-floured banneton or bowl dusted with rice flour (and cornmeal if using).

Cold retard (optional but recommended)

Cover the banneton with a plastic bag and refrigerate for 12–18 hours. This long, cold retarding improves flavor and makes scoring easier. If you prefer same-day bake, proof at room temperature for 3–4 hours or until the dough passes the poke test (a gentle poke springs back slowly and leaves a slight indentation).

Preheat oven and prepare steam

Place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 475°F (245°C) for at least 45 minutes. If using a Dutch oven, preheat it covered. If using a baking stone, place a heavy tray on the bottom rack to hold boiling water for steam.

Turn out and score

When ready to bake, carefully turn the dough out onto a piece of parchment paper or a floured peel (seam-side-down). Score the loaf with a lame or sharp knife: make a 3/4-inch-deep cut (or a decorative pattern) to allow controlled expansion.

Bake with steam (Dutch oven method)

Using the parchment sling, transfer the loaf into the hot Dutch oven, cover, and place in the oven. Bake covered at 475°F (245°C) for 20 minutes to trap steam, then remove the lid, reduce the oven temperature to 450°F (230°C), and bake another 20–25 minutes until the crust is deeply golden-brown and the internal temperature reaches 205–210°F (96–99°C).

Bake with steam (stone method)

If using a stone, slide the loaf onto the preheated stone, immediately pour 250 ml boiling water into the steam tray on the bottom rack and close the oven quickly to trap steam. Bake at 475°F (245°C) for 20 minutes, then remove the steam tray, reduce temperature to 450°F (230°C), and bake another 20–25 minutes until crust is deeply browned and internal temperature is 205–210°F (96–99°C).

Cool

Remove the bread from the oven and place on a cooling rack. Let cool completely for at least 1½–2 hours before slicing to set the crumb and finish the interior cooking.