Just a little something to get everyone ready for this week's bake. You'll find all the info you need in the Bake Like a Boulanger course in the classroom. And if you're free Wednesday evening at 7:30 EST, join the live chat!

So today I worked on making Pain au Leavin. My temp stayed between 75 and 79. I used the Aliquot tube inside the covered bowl. By the time I was done with all the steps the tube said it wasc150% proofed. At coil #2 IT WAS AT 100%. I kept moving on with coil #3. I reshaped had lots of air and bubbles. Final shape i kept having air and bubbles so I pop the bubbles shaped pop more bubbles put in Bayard pulled bottom tighter covered and now will wait.

Just messing around and made a sourdough focaccia for some friends orthodox Easter celebration. 80% hydration 100% bread flour. Took about 9 hours to proof! 😪 cold proof overnight and it just went into the oven, can’t wait to see how it turns out

The term campagne literally translates to "countryside," and it refers to the rustic, hearty pain de campagne that has long been a staple of French rural life. Pronounced kahm-pahn-yuh, this style of sourdough is traditionally crafted from a blend of white flour with a touch of whole wheat or rye, intended to evoke the flavors of the communal village ovens of old. Historically, these loaves were baked in large formats, sometimes weighing several kilograms, to ensure they would remain moist and flavorful for a week or more between communal bakes. Unlike a delicate baguette, a true campagne is prized for its thick, deeply caramelized crust and its slightly tangy, robust crumb, which comes from the use of a natural levain. When you prepare this dough, you are looking for a sturdy corps, or body, that can withstand a long fermentation, often resulting in a beautiful grignage that showcases the contrast between the dark, floured crust and the golden interior.

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