Country Style

Country style bread or Pain de Campagne in French is considered the King of all breads. It is important to understand the difference in technique and result between original country style bread and imitations given the same name. Real Country style bread closely resembles the classic breads that were dusted with flour just before baking. The process for making country bread is incompatible with modern machinery. It is up to the baker to bring back this bread and the techniques needed to produce it.

Appearance:

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.

Uses:

Good Country style bread goes well with all foods prepared with or without sauces, including meat, game, chicken, fish, cold and smoked meats, and all cheeses. Country style bread is also delicious cut in slices, toasted, and buttered for breakfast.

Storage:

Country style bread has an excellent shelf life due to the natural starter (Levain Naturel) or sponge (Poolish).

Ingredients:

Unbleached Wheat Flour, Filtered Water, Dark Rye, Flour, Poolish, (Unbleached Wheat Flour, Filtered Water, Fresh Yeast) and Sea Salt.

See nutrition information.

Item #
Product
100 Country Round 2 lb.
101 Round Rolls 1 dz.
101-A Country Long Roll 1 dz.
101-B Pull-Apart Rolls 1 dz.
105 Round 5 lb.
106 Country Pullman 3 lb.
108 Long 1 lb. Loaf
109 Long 2 lb. Loaf
110 Long 3 lb. Loaf
110-A Country Sandwich Loaf
111 Pullman 1 lb.
112 Pullman 2 lb.
114 Baguette 1.5 lb.

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