The Best Everyday Sourdough (using unfed starter) is Pain De Campagne

Have you heard of Pain De Campagne? It might be the only sourdough bread recipe you'll ever need. Martin is in our kitchen to show you how easy it is to make this "everyday loaf," which effortlessly fits within the cracks of your daily routine. Using unrefreshed (unfed) sourdough starter, minimal kneading, and long fermentation, this recipe can be adapted to your own schedule — which means you may very well find yourself baking this bread weekly (or even daily!).

Credits
Host: Martin Philip
Producer: Tucker Adams

Chapters
0:00-0:53: Introduction to Pain De Campagne
0:54-2:04: What is unrefreshed or unfed starter?
2:05-2:38: Making the bread dough with starter
2:39-4:14: Making the first two folds of the dough
4:15-5:32: Folding for a third time and resting to rise
5:33-8:08: Dividing and pre-shaping the dough into two loaves
8:09-10:28: Shaping the loaves and placing in brotform baskets
10:29-12:24: Scoring the loaves and placing in the oven
12:25-13:46: Baking the boule in a covered pan and the batard on a peel
13:47: Voila! Two baked loaves of Pain De Campagne sourdough

[kimberlygodwin]

I’ve been baking bread for 23 years and this recipe blows my mind. I’d given up on sourdough because it’s such a time kill to either feed it every day to keep it fresh, or spend 3 days waking it back up from the fridge before it’s usable again. Guess who has 2 thumbs and is getting a sourdough starter going this week to make this bread. This lady, right here, that’s who. I can’t wait for a nice slice of fresh sourdough toast slathered in butter. Nom nom nom

[maxbelghanem]

I retired a year ago and your video made me change my mind i am opening a artisanale boulangerie in Largo FL

[dianecaputo]

This is the only person I follow when baking bread. His process comes out every time. Thank you for your videos.

[BKDocHoliday]

This is by far the best guide for making this type of bread I have seen. I started my sourdough journey like a lot of others in 2020. I have made some great loaves and a lot of really bad ones. I picked up a lot of things from this video, especially with pre-shaping, that I have been doing incorrectly or could do better. I'm a huge fan of everything King Arthur. You guys rock!

[yogalite]

Martin, I'm getting the hang of the Pan de Cristal bread and each time I make it (3 times now), it improves. There's a connection now to see, feel and smell when the process is ready for the next step. And I'm feeding friends and family at the same time. It's a lovely bread with a crisp crust, soft and airy inside. Can't believe how 'light' in weight it is. Like air!!! You've got the best tutorials out there. Thank you.

[jamesgarner]

this guy is a very good teacher. very detailed, step by step and why.

[Michaelnyc]

Fantastic recipe and process. I’m 20+ years bread baking and this one is a keeper! Thanks KAF, Martin, and Maura!

[brendawood]

This is the only bread making class one needs! He is an excellent teacher!

[jcnz]

Great video. The unfed starter takes so much of the fear out of the process.

[HaakonHestness]

Martin, I have watched a lot of your baking videos and they are really great. I love how you make baking simple and accessible to the novice baker. I have been baking everyday for a few months now as it has become a meditation for me and I watch videos to give me inspiration. I think it is great you got your family involved during the pandemic baking, what a great way to turn a negative into a positive. I look forward to trying some of your different recipes for bread. I hope you and your family are well! :)

[freeamerican]

I made this recipe a few weeks ago, but the timing didn't work out for me. I put too much starter in and the dough peaked while I was sleeping. The bread didn't rise much in the oven, but it tasted great.
Today I baked another loaf, carefully following the directions in the video and on the web page. This time the bread rose pretty well and had great oven spring. My first real ear. The flavor was fantastic and the bread was chewy. My best loaf yet and now I am ready to try it again.
I've watched many videos and read many articles about bread. King Arthur has proven to be the best resource available, whether it is sourdough, the classic sandwich loaf, pizza, all their great supplies, etc. Thank you!

[Pilbrabandit]

Watching bread being made is so relaxing🥲

[cheesy]

Martin…can’t thank you enough my friend. Every recipe of yours I try has increased my baking skills tenfold. Very easy to learn and get great results without any prior experience making bread.

[alvinwasserman]

I discovered this recipe a year plus ago and it is my go to. I call it my Lazy Boy Bread. I changed the recipe a bit using 700 grams of unbleached white and a mix of spelt, who, e wheat and rye for the 300 other grams. To max rise I make the shaping really taut. Honestly it’s difficult to tell the difference between these loaves and the various Tartine much more work and stretch and fold schedule ones I used to make. This recipe is a total game changer.
AW. Son of a baker.

[nbenefiel]

I’ve been making bread since I was a kid but everything changed with Nancy Silverton’s Breads from the La Brea Bakery in the mid 90’s. My bread baking skills have been growing ever since.

[CraigHollabaugh]

I'm still working on my Pan de Cristal from last time, sourdough next. Thanks Martin

[KingArthurBakingCompany]

Hi, Gisel! This recipe calls for unfed/discarded started but you'll find the process detailed in the blog article, linked in this video. This should help steer you in the right direction for the the kind of starter that would be a good fit. Looking forward to learning and baking with you 🧡 -🍮Nicole

[georgekoutsoudopoulos]

Great video, sourdough is easy as long as you're organised and can plot in the long fermentation time.
Just one suggestion to anyone watching and hasn't got any equipment, I'd suggest getting a baking steel as it will last a lifetime unlike a baking stone. Far too many YouTubers get paid by cast iron companies to make the Dutch oven method seem indispensable when it really isn't. My baking steel and a very shallow half pan filled with hot water give great results. And the steel is fantastic for making pizza. Have been baking my own for over two years and it's wonderful, reminds me so much of my granny who baked every couple of weeks in a communal wood fired oven in Northern Greece. And it also freezes really well...so slice it and freeze it if you can't eat the loaf in 3-4 days.
Happy baking.

[heatherdavidson]

Ohhh need the slice shot… then the butter. Amazing will try love the water tips.

[adevries]

I’ve decided this is my staple bread. Occasionally I’ll make No-Knead Everything Bagel Bread, but I always come back to this. When I want a sandwich bread I have successfully baked it in a loaf pan! I cover it for the 1st 20 minutes 😋