Recipe · Country Loaf · Same-Day
82% Hydration Same-Day Country Loaf
The pain de campagne approach: not pure white, not aggressively whole-grain, but a balanced mix that bakes into something with depth. Slightly tangier than a plain loaf, slightly sweeter than pure sourdough, and a workhorse for the kitchen.
Total time
5 hours
Active
60 minutes
Hydration
82%
Difficulty
⌬⌬⌬
A high-hydration dough wants to flatten on the counter. You manage it with folds instead of kneading, with a banneton instead of free-standing proof, and with a hot Dutch oven or stone that can hold the shape until the spring sets.
Same-day means start to finish in roughly four to six hours. The recipe leans on commercial yeast at a higher percentage and a warm bulk fermentation. You won't get cold-ferment depth, but the loaf is on the table the day you decide to bake.
Ingredients
1000g total dough. Yields 1 country loaf, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 367 g | 75% |
| Whole wheat flour | 123 g | 25% |
| Water | 402 g | 82% |
| Salt | 9.8 g | 2% |
| Active sourdough starter (100% hydration) | 98 g | 20% |
Schedule
- Hour 0Mix flour, water, yeast. Autolyse 20 minutes.
- Hour 0:20Add salt, mix until smooth.
- Hour 0:30First fold.
- Hour 1:00Second fold.
- Hour 1:30Third fold.
- Hour 2:00Bulk ferment until visibly puffy.
- Hour 3:30Final shape into a boule, proof in a floured banneton 45-60 minutes.
- Hour 5:00Score the loaf. Bake at 475°F covered for 25 minutes, then uncovered for 20 more minutes.
Method tips for this style
Hydrate the whole-grain portion separately for 30 minutes before adding the white flour. The whole grains absorb water more slowly, and pre-soaking them gives a more even final hydration in the dough.
What to expect
A dramatically open crumb with large holes throughout. The crust crisps and blisters at high temperature; the interior reads as professional artisan bread.
Advertisement
More Recipes
Related Guides
The Country Loaf (Pain De Campagne)
A rustic mix of bread flour, whole wheat, and rye, leavened with a levain. The classic French country loaf as a home baker can make it.
Mar 22, 2026
Baker's Percentages Explained For Home Bakers
The universal language of bread bakers, in plain English. Learn how flour always equals 100% and why that makes every recipe scale instantly.
Feb 8, 2026