Nov 9, 2014

Garlic Gruyere Pain de Campagne Boule

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

This Garlic Gruyere Pain de Campagne Boule is a big sourdough loaf with a swath of roasted garlic and cheese nestled right under the crust. I like to extract the garlic cheese mixture with a knife and spread it across the thick, moist slices of the bread. It's also wonderful toasted, buttered, and spread with the roasted garlic.

Your house will be a no vampire zone.

To achieve the pockets of garlic and cheese right under the crust, the final dough is flattened and spread with the roasted garlic and cheese mixture, and then rolled up into a boule. The boule is tightened until the filling is just under the skin. Then the boule is decorated with cilantro, parsley, or celery leaves and whole garlic cloves are stuffed into the center. It makes a pretty stunning presentation. Perfect for giving to a special neighbor or dinner hosts.

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

This boule is an adaptation of the bread of the month for the Artisan Bread Bakers Facebook page. It was proposed as the October Bread of the Month by my friend David, who is a devotee of the Della Fattoria Cafe in Petaluma, California and the cafe's amazing cookbook by Kathleen Weber. The dough for this bread was developed years ago for Thomas Keller's The French Laundry restaurant in Yountville, California.

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

The dough is silky smooth and very easy to work with. Making it involves using both a stand mixer and three subsequent stretches and folds. I made one big loaf, but you can divide the dough in half to make two loaves.

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

Bread geek talk alert:

The dough begins with a firm starter, which has a hydration level of about 50% (ratio of water to flour). My starter has a hydration level of 100%, but I was able to use it to create the firm starter for this bread with just one feeding.

If you don't have a starter**, you can create a biga with 153 g of water, 270 g of all purpose flour, 30 g of whole wheat flour, and a pinch of instant yeast. Cover and let sit overnight, until it is quite puffy. Also, add about 1/4 tsp of yeast to the final dough.

Rather than create steam in the oven, I baked the loaf on a baking stone under an upside down metal bowl for the first 25 minutes of baking.

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

Garlic Gruyere Pain de Campagne Boule


(**If you don't have a starter, see the note above)

69 g (1/4 C) active existing starter
155 g (1/2 C plus 2 1/2 T) water at 75 to 80 degrees F
207 g (1 1/4 C plus 3 T) unbleached all purpose flour
30 g (3 1/2 T) whole wheat flour

  1. Mix all of the ingredients in a medium bowl, cover with plastic wrap, and let sit overnight, until puffy.

Garlic Puree

225 g (about 1 1/2 C) peeled garlic cloves
About 1 C of extra virgin olive oil (enough to cover the garlic gloves)

  1. Place the garlic cloves in a medium saucepan and cover them with olive oil. 
  2. Bring the oil to a simmer, and cook over medium heat for 20 minutes, stirring occasionally. 
  3. Let the mixture cool, and then strain the oil into a jar and save to use for dipping. 
  4. Puree the garlic cloves with a small food processor or hand blender. 

Final Dough and Assembly

126 g firm starter
506 g water at 80 degrees F
704 g unbleached all purpose flour
19 g fine sea salt or non-iodized table salt
1/4 C of the garlic puree
1 C grated hard cheese (I used Gruyere, the book recommends dry Jack, Asiago, Grana Padano, or Parmigiano-Reggiano) 
1 small garlic head or a few large garlic cloves, unpeeled
A few cilantro, parsley, or celery leaves
  1. Put the starter and water in the bowl of a stand mixer, and mix it with the paddle attachment on low for about 30 seconds. 
  2. Add the flour and stir a few times to moisten the flour. Mix on low with the paddle attachment for two minutes.
  3. Scrape down the bowl and let the dough sit for 20 minutes.
  4. Sprinkle the salt over the dough, and mix with the dough hook on low for 6 minutes. 
  5. Scrape the dough into a large oiled bowl or dough rising bucket, cover with plastic wrap, and let sit for 30 minutes.
  6. Do three stretches and folds every thirty minutes, covering the bowl/bucket each time. 
  7. After the final stretch and fold, place the dough vessel in a spot in your house that is warm, and let rise for 2 to 3 hours. The dough will have bubbles on top. 
  8. Pre-shape the dough into a ball and place it seam side down on the counter. Cover with oiled plastic wrap and let it rest for 10 minutes. 
  9. Turn the dough over, and press it into a 10 inch round. Spread the round with the garlic, leaving a half inch border on the edge of the dough. 
  10. Sprinkle the cheese over the garlic. 
  11. Fold the sides of the dough over the cheese/garlic mixture in the same way you would make a boule. 
  12. Flip the dough over, seam sided down, and drag the dough over the counter to tighten the outside. Rotate the dough, and drag it again. Rotate a couple more times. As you tighten the outside of the boule, the garlic mixture will move to just under the surface of the dough. 
  13. With a sharp knife, poke a hole in the top of the boule, and insert the unpeeled garlic. 
  14. Moisten the leaves, and place them on the sides of the boule.
  15. Place the boule, seam side up, into a floured nine inch banneton or floured tea towel lined bowl. 
  16. Cover the dough, and let rise until quite puffy, two to three hours. 
  17. Preheat the oven to 450 degrees F. I baked my loaf on a preheated stone with an upside down metal bowl (see photo), but you can use a parchment lined baking sheet. 
  18. When the dough is ready, place a parchment sheet on a peel, and turn the dough out onto the peel. Slash the top of the dough if you like (see photo at the top of this page), and place the dough, parchment and all, on top of the stone, cover with the hot bowl, and close the oven door. Reduce the oven t0 400 degrees F. 
  19. Bake for 25 minutes, remove the bowl, and bake for another 25 to 30 minutes, until the bread is golden and has reached an internal temperature of about 205 degrees F. 
  20. Cool completely on a wire rack. 
This bread freezes well. Wrap it in foil, and then plastic freezer wrap. Freeze up to two weeks. To thaw, remove the plastic wrap but leave it in the foil. Thaw at room temperature. 

This recipe was adapted from Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads. I am completely smitten with the book.

Submitted to Yeastspotting 


  1. Oh, that brings me memories! I made this bread or a very similar recipe, I think I got it at Susan's site - it was before I had my blog, and I remember it was one of the best breads I'd ever made!

    the garlic turns so mellow!

    your bread looks perfect as usual.... ;-)

    1. Oh thank you Sally! I bet yours was amazing.

  2. Hi Karen, lovely looking bread, I bet this is delicious!

  3. Hi Karen. This looks exquisite. Roasted garlic always has such a nice flavor. I like you tip about using a metal bowl upside down.


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