Pain de campagne (aka “country bread”)is a flavorful and structured bread. A wheat bread generally includes rye at around 10 percent. Below is a recent version using rye sourdough. This adds a punchy ferment and beguiling flavor. It’s great with pate, cheese or just to clean that last delicious sauce from your plate. I baked the loaf with an overnight retarding of the dough. It’s important to keep your levain healthy. Also helpful is make small batches weekly refreshing. This can lead to better baking.