We have a lovely new customer who has asked us to bake a bread called Campaillou. In France this is the trade name given to a bread baked by bakers who belong to a network of bakers supplied by group of millers called Ronde des Pains. It is made using a blended mix which contains wheat and rye flours as well as malt. It is leavened using a rye sourdough leaven. Though I won't be able to bake 'Campaillou' as we don't belong to Ronde des Pains and we only use pure flours rather than pre-mixes, I am going to have a go at reproducing a similar style of bread.

Following a bit of research and asking baking friends Joanna, Dan and Jean-Philippe, I have pulled together a bit of a recipe which I am going to be test baking and tweaking over the next week or so. The recipe is based on one on Dan's forum with a few tweaks and adaptations based on the ingredients and methods we use at the loaf.

I had my first attempt yesterday and, though the result was flatter than the end product will be, it already has the right crust characteristics and flavour notes. The aeration of the crumb is excellent too and a result of the high water content. It is a tricky dough to mix and handle though.





I will post follow-up comments and pictures after my next attempt tomorrow.