Mine is disappointing, but I will make it again in a couple of days

Head over to the classroom to find the Pain de Campagne formula and baking guide in the Bake Like a Boulanger course. This recipe is very similar to the Pain au Levain from last week with the addition of rye flour for that traditional, rustic country bread flavor and aroma. You'll notice a bit of sourness from the rye and you may see fermentation move more quickly than with the Pain au Levain. We'll talk through the recipe on the next live chat this Wednesday at 7:30 p.m., but feel free to drop your questions anytime! You also find a short new module on the traditional French village bakery and communal oven (Four banal). Check it out! And remember to click on the check mark at the top right corner of each page to document your progress. And I also want to welcome our newest members from the past couple weeks. We're so glad you've joined us! Welcome @Ehsan Omara , @Xiomara Larson , @JoAnn Amato , @Jocelyn Walters , @Mandee Roth , @Angela Brake , @Sandy DeBar , and @Priscilla Fuesting

I’ve been delivering loaves to my best friend for the last 4 weeks in a row. It’s helped me have a reason to keep attempting so many loaves while also giving my son a nice ~30 minute round trip drive to practice with his permit. So far all I’ve given her are Henry’s Market Day White as that’s what I’ve been able to successfully bake and repeat. Yesterday I gave her the Pan Au Levain and she just texted me this morning after having a slice with breakfast: “I think I like this one better. I like that I kinda taste the wheat flavor cause I like wheat bread. I think [my daughter] would like this one too cause she’s not big on sourdough cause she doesn’t like if it’s too much of a sour taste but this loaf doesn’t taste sourdoughy at all it’s more wheat flavor.” She went on to say, “And it’s really good just by itself so I can’t even imagine how good it’ll be with butter/jam or with a sandwich.” What a successful recipe! Thank you, @David Bachman this is now my go to delivery for her!

The four banal literally translates to the "common oven," a term that speaks to the communal heart of ancient French village life. Pronounced foor bah-nahl, this was a public oven owned by the local lord or the parish, where every villager was legally obligated to bake their bread in exchange for a small fee, or "banality." This historical system, which persisted until the French Revolution, dictated the very rhythm of sourdough baking; because the oven was fired only once or twice a week, families had to prepare massive, hearty loaves designed to last for days. It was this communal setting that birthed the tradition of marking dough with a unique grignage or signature score, ensuring no one walked away with their neighbor’s loaf. In the context of modern sourdough, the spirit of the four banal lives on in our pursuit of the perfect sole, or the stone hearth of the oven, which provides the intense initial heat necessary to transform a simple lump of dough into a majestic, crusty masterpiece.

This weekend really had me feeling like a warrior. I wish I had photos of my old flop attempts at French bread to show you just how fantastic this weekend’s were. I owe many success to this group and in particular those short technique videos - they’ve changed the game for me! Orange Zest Marizotti with Marscarpone Whipped Cream French Loaves Pan au Levain Henry’s Market White Cookies & Cream Babka