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The Yeomans loaf or English Maslin or French pain de campagne

This is of course an approximation and no historical accuracy is implied…but it is close to the original(s) and one of my favourite breads

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This is of course an approximation and no historical accuracy is implied…but it is close to the original(s), and one of my favourite breads.


200g Shipton wholemeal rye flour

200g Shipton wholemeal spelt flour

Maslin Loaf200g sifted wholemeal wheat flour

300g rye or wheat leaven

2 teaspoons salt

350g water


Using Shipton Mill stoneground organic wholemeal, sift it through the finest kitchen sifter you have which should remove about 15% of the coarse bran, leaving a nice brown flour with germ and fine bran intact. This is a very common traditional flour.

In a large bowl, mix the flours well. Mix the leaven and water and add to the flour with the salt. Work the dough into a round-ish shape and gently knead for 5 minutes. It will become less sticky, and then slightly sticky again. Cover with a cotton cloth, place in a plastic bag in a warm spot and allow to rise/prove for 1 hour.

This loaf is a round crusty shape, so using rye, flour a banneton or cloth lined bowl in preparation.

After an hour, the dough will be less-sticky and relaxed. Gently knead for a few minutes and form into a round. Allow to relax for a few minutes, then round to its final shape and roll in plenty of rye flour. Place in the banneton, seams uppermost, cover with a cloth and put in a plastic bag in a warm spot for 2-2 1/2 hours until well risen.

Maslin before cookingTurn out on to a baking sheet/stone and slash with a sharp blade. Not too many cuts or the loaf will spread.

Bake at 250°C for 20 minutes, then at 220°C for 15 minutes more.

This works well in a cloche.

Variations are to use a white flour such as Shipton’s traditional organic white instead of the brown flour, and similarly use sifted rye and white spelt instead of the wholemeals.

Please refer to A Guide to a Better Crust for a refresher on baking crusty breads.

Added by: NaomiS

Tags: Bread Sourdough

Add comment

What hydration leaven do you use? Also do you have a preference of wheat or rye? It would presumably make quite a difference using one or the other?

Lyn Lowenstein 23 September 2017

Love the taste of this, and was pleased with the rise too. Texture was a bit more dense than I like. If I do this again I shall try stretching and folding as explained by Dan Lepard, rather than plain kneading - has anyone tried that technique on this recipe?

- josm 30 June 2013

fantastic site and well presented, just a couple of observations. Firstly I have taken to flouring the dough and not the banneton and this works very well as you have it all covered, there appears to be no adverse affect on the rising dough. Secondly I have been adding the salt later on in the process. as salt inhibits fermentation I had it just prior to the final kneading, flattening out the dough and sprinkling it on the surface, then working it in. This as the effect of tightening the dough as the salt acts on the gluten. Finally I guage the consistancy of the dough so that on the final knead I use water on the board to stop it sticking instead of more flour, this seems to work also.

- Clanger 08 March 2012

Pain de Campagne
I made this with strong white flour, rye and white spelt, it made one of the best tasting sour doughs I have ever made. Great taste and crust, normally I make sour dough with all white. I think using the rye really improved the flavour & I will certainly be making this again

Gabrielle Battersby - snowbatt@aol.com 10 February 2012


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