Country Style Bread, or Pain de Campagne, is considered the King of All Breads. It is important to recognize the difference between the original Country Style Bread and imitations given the same name. Real Country Style Bread typifies classic, handmade Artisan bread that is dusted with flour just before< baking. The process for making this bread is incompatible with modern machinery; therefore, it is up to the baker, as an artist, to preserve the techniques needed to produce it with authenticity.
The color of the crust should be more or less golden brown, depending on how it was scored and how much flour was dusted on the loaf before baking. The crust should always be crispy, and the interior should be creamy or lightly golden in color, with a slightly airy, supple texture, and not overly crumbly. Good Country Style Bread goes well with all foods, prepared with or without sauces, including meat, game, chicken, fish, smoked meats, pasta, and all cheeses. Country Style Bread has an excellent shelf life, because it contains natural starter and Dark Rye Flour.
The color of the crust should be more or less golden brown, depending on how it was scored and how much flour was dusted on the loaf before baking. The crust should always be crunchy and crispy. The crumb or interior of baked bread should be creamy or lightly golden in color, with a slightly airy, supple texture, without being overly crumbly.
Unbleached Wheat Flour, Filtered Water, Dark Rye Flour, Poolish (Unbleached Wheat Flour, Filtered Water and Fresh Yeast) and Sea Salt.
|100||Round 2 lb.|
|101||Round Rolls 1 dz.|
|105||Round 5 lb.|
|108||Long 1 lb.|
|109||Long 2 lb.|
|110||Long 3 lb.|