Introduction
Pain de Campagne, or French country bread, is known for its rustic crust and tender crumb. Traditionally, it’s baked in a Dutch oven to trap steam, but what if you don’t have one? No problem! With a baking steel (or stone) and a cast iron skillet, you can achieve the same crispy, golden results. Use this method when making Pain de Compagne
This method uses high heat (500°F preheat, then 450°F bake) and steam from boiling water to create the perfect loaf—no fancy equipment needed!
Ingredients & Tools
- Baking steel or pizza stone
- Cast iron skillet (for steam)
- 4 cups boiling water
- auRazor or lame (for scoring)
- Parchment paper (optional, for easy transfer)
Step-by-Step Instructions
1. Preheat Oven & Prepare for Steam
- Place your baking steel on the middle rack and a cast iron skillet on the bottom rack.
- Preheat oven to 500°F (260°C) for at least 45 minutes to ensure the steel is scorching hot.
2. Shape & Score the Dough
- While the oven heats, shape your proofed dough into a round or oval loaf.
- Score the top with a razor (this helps the bread expand evenly).
3. Bake with Steam
- Carefully transfer the dough onto the hot baking steel (use parchment paper if needed).
- Pour 4 cups of boiling water into the preheated cast iron skillet—this creates instant steam!
- Immediately reduce oven temperature to 450°F (230°C).
4. Bake Until Golden (40-45 Minutes)
- Bake for 20 minutes with steam (keep the oven closed!).
- After 20 minutes, rotate the loaf for even browning. If everything is fine, just monitor.
- Optional: Vent the oven (crack the door slightly) for the last 10 minutes for extra crispiness.
5. Cool & Enjoy!
- Let the bread cool on a wire rack for at least 1 hour before slicing (this prevents a gummy crumb).
Why This Method Works
✅ Baking Steel = Better Heat Transfer (crispier bottom crust than a Dutch oven!)
✅ Cast Iron Skillet Steam = Oven Spring (just like professional bread ovens)
✅ High-Start, Lower-Finish Bake = Deep color without burning
FAQs
Q: Can I use a pizza stone instead of a baking steel?
A: Yes! A stone works similarly, though steel conducts heat faster.
Q: What if I don’t have a cast iron skillet?
A: Use a metal roasting pan filled with boiling water.
Q: Why reduce the temperature?
A: Starting at 500°F gives a strong oven spring, then lowering to 450°F ensures even baking without burning.
Final Thoughts
Who needs a Dutch oven? With a baking steel and skillet, you can make professional-level Pain de Campagne at home. The key is high heat, plenty of steam, and patience while baking.
Try it and tag your results! #NoDutchOvenBread
Would you like any adjustments? More troubleshooting tips, or a sourdough variation? 😊
