Pain de Campagne - two different ways

I have been experimenting over the last couple of weeks with a recipe for Pain de Campagne posted on The Fresh Loaf .

You can find the recipe here:

Bread is lovely and open holey artisan type bread, made with a sourdough starter.

Last week I used my rye starter:



Nice loaf, but I made a mistake of making the rolls too small, so they were rather leathery, and not very nice toasted (which is how I eat most of my bread, for breakfast).



The crumb was lovely and open though. And the bread was very very tasty.

So I baked again today, but this time used my white starter, and added the rye in with the main flour.

Odd how just that small change can make such a difference in the bread.

David Snyder (whose recipe this is) also suggested that I bake a little longer, to get a crustier crust. So I did. Trouble is, my oven is hotter no one side than the other.

Peering through the door, I saw a lovely russety crust.





But when I took it out of the oven, I think dark brown may be tinged with ...

burnt.

Or at least it is in my book. But it IS crunchy!


The crumb is much lighter in colour than the last one, and much milder in flavour. It will be interesting to see how this toasts.



I have another loaf cooling at the moment - a completely different flour I found on the shelf at Sainsbury's. Allinsons Oatmill. Sounds interesting, so I'll report on that next when it is cool and cut open.