Pain de CampagneRegular price £4.40
Weight: approx. 900-950g, 12-15 slices.
Our classic Country Loaf, made with organic untreated white flour, wholemeal flour and tasty rye flour, to give this bread a lovely earthy flavour, perfect for soups or your weekend avo-on-toast.
You can now choose its shape: the traditional loaf, or baked in a tin (perfect for sandwiches!)
Please note that your loaf will always be made with the same amount of flour per loaf, but we have to adapt the amount of water to the humidity in the air: that plus baking-caused evaporation may result in fluctuations in your loaf's weight.
Pain De Campagne means ‘Country Loaf’ in French, and its story is rather interesting.
For centuries French villages had communal ovens where the families would bring their own dough to be baked, which would weight up to 5.5kg, 12 pounds. In this way a big loaf could feed the family for days or even weeks.
Our Country Loaf is made with untreated bread flour, wholemeal and rye, all organic and all from Shipton Mill, in this way it retains the ancient rustic flavour and all the nutritional values and fibres that this bread naturally has. We use only Leonard, our sourdough starter, no chemical yeasts, additives or helpers of any kind: we just give it the time it needs to ferment and become this wonderful fragrant loaf. Supermarkets in their bakeries use a mix of sourdough starter and yeast, plus they add stuff like yoghurt or vinegar to make the leavening process faster and give it that ‘sour’ flavour, but real sourdough only gets that with a long fermentation.
That’s why we are part of the Real Bread Campaign.
Flour (organic white bread flour, organic wholemeal flour, organic rye flour), water, salt.
May contain traces of nuts, sesame.
Please drop us an email if you have any allergies.
Please note: all our products are made in a kitchen that handles nuts (walnuts, hazelnuts, pecans, pistachios, almonds), peanuts, sesame, wheat (gluten), dairy products, eggs, mustard, soy.
Please note that the bread you'll be delivered might not be scored with the same design/stencil. Every bread is different as well as it's consistency, so it's decided at the baking moment how it needs to be scored, to avoid ruining it and therefore loose the whole loaf.