INGREDIENTS

Sponge
  • 1 C (237 ml) water, 80–100°F (27–38°C)
  • ½ tsp (1.6 g) active dry yeast
  • 1¼ C (156 g) unbleached bread flour
  • ¼ C (33 g) whole wheat flour
Dough
  • 1 C (237 ml) warm water, 105–115°F (41–46°C)
  • ¾ tsp (2.4 g) active dry yeast
  • 1 Tbsp (12 g) sugar
  • 1½ tsp (7.5 g) salt
  • 3¾–4 C (468–500 g) unbleached bread flour, additional for dusting

GUIDE / INSTRUCTIONS

Sponge
  • Place sponge ingredients in a large bowl and stir to make a thick, wet mixture. Cover with plastic wrap and set aside at room temperature (65–75°F/18–24°C) at least 2 hours or up to overnight.
Dough
  • Pour water over sponge. Sprinkle yeast, sugar, salt and all but ¾ C (150 g) of the flour over sponge. Mix gently with your hands until flour is just incorporated (dough will be a little crumbly). Let dough rest 10 minutes before transferring to a floured work surface. Knead for 10 minutes, adding flour so dough doesn’t stick—but only as much as necessary; dough should be soft and a little sticky. After 8 minutes, dough will become smoother and more elastic. Transfer to a large greased bowl; cover with clean kitchen towel; let rise at room temperature until doubled in bulk, 1–2 hours.
  • Transfer dough to a floured work surface. Divide in half; form each piece into round loaf. Transfer seam side down to a baking sheet dusted with flour. Stack baking sheet on top of another baking sheet to keep bread from burning on the bottom. Cover with a clean kitchen towel and let rise at room temperature for about 1 hour, or until puffy and 50% larger.
  • Preheat oven to 450°F (232°C). Using a very sharp knife, slash shallow crosshatching into top of loaves; dust lightly with flour. Place baking sheets on middle rack of oven. Using a mister, spray water into bottom of oven to create steam, repeating every 5 minutes for the first 15 minutes. Reduce heat to 400°F (204°C) and continue baking until bread is cooked through, about 20 minutes. Remove from heat; cool on a wire rack.

For cruise comparisons or ship reviews related to Viking Ocean/River Cruises, click here.

Viking Cruises is a cruise line offering both river and ocean cruises, known for its inclusive pricing, destination-focused itineraries, and comfortable accommodations. They also offer expedition cruises, exploring remote and fascinating destinations.

Key aspects of Viking Cruises includes: 1. Focus on Culture and History – Viking emphasizes immersive experiences, including shore excursions, expert lectures, and onboard enrichment programs. 2. Inclusive Pricing – Many costs are included in the fare, such as meals, Wi-Fi, port charges, and some shore excursions. 3. Small Ship Experience – Viking’s ocean ships are smaller than traditional cruise ships, allowing them to access more intimate ports. 4. Diverse Destinations – They offer a wide range of itineraries, including European river cruises, ocean voyages around the world, and expeditions to remote regions. 5. Comfortable Accommodations – Viking ships feature all veranda staterooms and comfortable public spaces. 6. Scandinavian Design – Viking ships reflect Scandinavian design principles, with clean lines and a focus on light and space. 7. Target Audience – Viking Cruises primarily targets well-traveled, affluent adults who appreciate cultural enrichment and luxury experiences. 8. Expansion and Innovation – Viking has expanded from river cruising to ocean and expedition cruises, and continues to develop new ships and itineraries.

Pain de Campagne is a French Country loaf.

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