PAIN DE CAMPAGNE HONFLEUR

INGREDIENTS
Starter
1 tbsp honey
1 cup hot water (120°-130°) 227g
1 package dry yeast
1 cup bread or all-purpose flour, approximately 120g
1 cup whole-wheat flour 113g
Final Loaf
2 cups hot water (120°-130°) 454g
1 tbsp salt
2 cups whole-wheat flour 226g
2 to 3 cups all-purpose/bread flour, approximately 240-360g

Baking Sheet
1 or 2 baking sheets, Teflon or greased and sprinkled with cornmeal. The number of sheets depends on the
number of loaves to be made, and size of the oven, especially if it is convection.

Starter
4 hours-overnight
To make the starter, in a large mixing or mixer bowl dissolve the honey in the hot water and add the yeast. Add 1/2
cup each white and whole-wheat flour to make a thick batter. Add the balance of the flours to make a shaggy mass
that can be worked with the hands. Knead for 3 minutes. Toss in liberal sprinkles of flour if the dough is slack or
sticky.
Cover the bowl with plastic wrap and leave at room temperature for at least 4 hours. Left overnight it will gather
even more flavor and strength.

Final Loaf
10 mins.
To make the dough, pour the hot water over the starter. Stir with a large wooden spoon or rubber scraper, or the
flat beater of a mixer, to break up the dough. Add the salt.
Place 2 cups each of whole-wheat and white flour at the side of the mixing bowl, and add equal parts of each, 1/2
cup at a time, first stirring with a spoon and then working it with your hands, or with the dough hook. It may take
more white flour to make a mass that is not sticky. Lift from the bowl if to be kneaded by hand, or leave in the
mixer bowl if with the dough hook.

Kneading
10 mins.
If by hand, place the dough on the floured work surface and begin to knead the dough aggressively with a strong
motion of push-turn-fold. If the dough is slack and sticky, add sprinkles of flour. Once in a while lift the dough high
above the work surface and bring it down with a crash to speed the process. Do this 3 or
4 times and then resume kneading. Knead by hand, or with the dough hook in the mixer bowl, for 10 minutes.
(By Food Processor)
6 mins.
This is a big loaf and should be made only in a large-capacity home food processor. The dough will stall the blade of
a lesser model.
Prepare the starter by hand, as above.
Attach the short plastic dough blade.
Pour the hot water over the starter, stir to mix, and scrape into the work bowl of the processor. Add salt. Pulse.
Place 2 cups each whole-wheat and white flour at hand, and add equal parts of each, 1/4 cup at a time, to the
work bowl as the processor is running.
Add only enough flour to form a mass that will ride the blade and clean the sides of the bowl. Stop the machine
and feel the dough. It should be moist and slightly sticky but not wet or slack. If it is so, add sprinkles of flour.
KNEADING
45 secs.
Knead the dough, with the processor running, for 45 seconds.

First Rising
3 - 4 hours
Place the ball of dough in a greased bowl, cover tightly with plastic wrap, and leave at room temperature to double
in volume, about 3 hours.
(If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by
about half.)

Shaping
10 mins.
Push down the dough and turn out onto a well-floured work surface. Divide the dough into the desired number of
pieces and shape with cupped hands into tight balls. Reserve 1 cup of dough to make the decorative wheat stalks
later, if desired. They really only make sense if you are making one large round loaf that measures at least 12"
across; anything smaller will not do the stalks justice.
Place the balls of dough on baking sheets and press down to flatten slightly.

Second Rising
2-1/2 hours
Leave the loaves under wax paper to triple in size, about 2-1/2 hours at room temperature.

Preheat
Preheat the oven to 425° 20 minutes before baking. Place a broiler pan on the bottom rack. Five minutes before
the bread goes in the oven, pour 1 cup hot water in the pan to create a moist, steamy oven.

Baking @ 425°
40 - 50 mins.
Place the loaves on the middle rack. Midway through baking shift the loaves to balance the effect of the oven's
heat. The loaves are done when golden brown, in 40 to 50 minutes. The bottom crust will sound hard and hollow
when tapped with a forefinger.