It’s been a couple of years or so since I posted a gratuitous bread post and picture on my little corner of the web. This particular one is just so beautiful that I had to post it up here and use it as a desktop wallpaper as well. This also gives me the opportunity to praise this inspiring and freaking gorgeous book from the Keller/Ruhlman team, Bouchon Bakery. The credit here also goes to the pastry chef and master baker for Bouchon Bakery, Sebastien Rouxel and Matt McDonald respectively. reading through it I literally want to make and consume every cookie, tart, cake, pastry, confection and bread recipe! It’s one of those inspiring books that makes one want to jump in and start baking. That should be no surprise though since the previous installments in this series were all fantastic from the classic The French Laundry Cookbook to the approachable Ad Hoc at Home. I know I will be making puff pastry soon and certainly trying out Bouchon’s croissant recipe to see how it stacks up to my latest favorite.
This first recipe I tried is this simple Pain de Campagne (country bread). It’s made with levain (liquid sourdough starter), all purpose flour, rye flour and whole wheat flour. Master baker McDonald instructs us to mix in the mixer on low for 20 minutes, longer than I’ve ever mixed a dough I think and then allow for a long 4 hour or so rise with periodic folds of the dough. I deviated from the recipe in the manner of baking though. I baked the loaf, like most loaves I prepare now, in a Le Creuset pot as opposed to on a baking stone. Really, if the loaf fits in my oval pot I bake it in there. It traps the moisture and gives the loaf a brilliant crust that is glossy, crackly and has just the right thickness.