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

Summary by Krater

Martin demonstrates how to make Pain de Campagne, a simple sourdough bread using unfresh starter, featuring three folds at 15-minute intervals and a 12-hour cold fermentation before baking in a covered baker and on a baking stone.

From the video

Answers: How do you make Pain de Campagne sourdough bread?

• sourdough bread recipe
• pain de campagne
• unfresh starter sourdough
• dough folding technique
• cold fermentation sourdough
• baking sourdough in covered baker

Ingredients

• 40 g unfresh starter
• 800 g water
• 20 g salt
• 900 g bread flour
• 100 g white whole wheat flour

What it concludes

• Using unfresh starter eliminates the need for a long maturation period before making the bread.
• Adding water and liquids first prevents flour from sticking in the corners of the container.
• A covered baker keeps moisture in and allows the bread to steam during baking.
• Pain de Campagne is an easy, staple sourdough bread that requires minimal active work.