Pain de Campagne with Creme de Marron

1. 1

   Combine the flour, salt and sugar in a bowl, add the starter, then mix in a cutting motion and pour in the milk.

2. 2

   After the dough is kneaded to an even texture, smooth out the surface and let it rise.

3. 3

   Once it has risen about 80%, punch it down, then let it continue to rise.

4. 4

   Remove the dough after it doubles or triples in size, punch it down, then form it into a ball and let it rest for 20 minutes.

5. 5

   After letting it sit, remove the dough, spread it flat while pressing out the air, fold in the creme de marron in 2-3 batches, and roll into a ball.

6. 6

   Dust a banneton with flour, place the dough from Step 5 inside, and leave it to prove after wrapping it in plastic to prevent drying.

7. 7

   When the dough rises double in size, carefully remove it from the banneton, then slash the top using your favorite pattern.

8. 8

   Preheat the oven to 250C, place the dough from Step 7 in the oven, then reduce the heat to 210C and bake for 20-30 minutes.

9. 9

   Lay a sheet of aluminum foil over the top if it looks like it will burn.

10. 10

    Here it is out of the oven.

11. 11

    And here it is sliced.

* Per serving · 4 servings · Values may vary.

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