Rustic Pan de Campo in Cast Iron

Quick Recipe Version (TL;DR)

• Yield: 1 large loaf (about 12 slices)
• Prep Time: 30 minutes (hands-on)
• Cook Time: 45 minutes
• Total Time: 18 hours 30 minutes (includes overnight rise and cooling)

Quick Ingredients

• 500 g bread flour (about 4 cups) + 50 g whole wheat flour (about 1/3 cup)
• 420 g warm water, 75–80°F (about 1 3/4 cups + 1 tbsp)
• 11 g fine sea salt (2 tsp)
• 0.8 g instant yeast (1/4 tsp)
• 1 tsp honey or sugar (optional, for browning)
• Rice flour or all-purpose flour, for dusting
• Cornmeal, for the pot (optional)

Do This

• 1. Mix flours and water to a shaggy dough; rest 30 minutes (autolyse).
• 2. Add salt, yeast, and honey; knead or slap-and-fold 2–3 minutes until smooth and stretchy.
• 3. Bulk ferment 2.5–3.5 hours at room temp, doing 3 sets of stretch-and-folds every 30 minutes.
• 4. Chill dough 12–18 hours (covered) for slow flavor development.
• 5. Preheat Dutch oven at 475°F (246°C) for 45–60 minutes; shape dough into a tight boule and proof 45–75 minutes.
• 6. Score; bake 20 minutes covered at 475°F, then 20–25 minutes uncovered until deep brown and 208–210°F internal. Cool 1 hour before slicing.

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Why You’ll Love This Recipe

• Slow, overnight rise builds deep, wheaty flavor with a hint of sweetness.
• Cast-iron baking traps steam for a thick, shattering crust and beautiful oven spring.
• Moist, open crumb that stands up to choripán or makes superb toast.
• Simple ingredient list with approachable techniques for home bakers.

Grocery List

• Produce: None
• Dairy: None
• Pantry: Bread flour, whole wheat flour, instant yeast, fine sea salt, honey or sugar (optional), rice flour or AP flour (for dusting), cornmeal (optional)

Full Ingredients

Dough

• 500 g bread flour (about 4 cups)
• 50 g whole wheat flour (about 1/3 cup)
• 420 g water, 75–80°F (about 1 3/4 cups + 1 tbsp)
• 11 g fine sea salt (2 tsp)
• 0.8 g instant yeast (1/4 tsp)
• 5 g honey or sugar (1 tsp), optional

For Shaping & Baking

• Rice flour or all-purpose flour, for dusting the banneton or towel
• 1 tsp cornmeal (optional), to keep the loaf from sticking to the pot
• Neutral oil for lightly greasing the container

Step-by-Step Instructions

Step 1: Mix and hydrate the dough (autolyse)

In a large bowl, whisk together the bread flour and whole wheat flour. Add the warm water and mix with a spoon or your hand until no dry bits remain. The dough will look shaggy and sticky. Cover and rest for 30 minutes at room temperature. This rest hydrates the flour and makes the dough easier to handle later.

Step 2: Add salt and yeast, then develop strength

Sprinkle the salt, instant yeast, and honey (if using) over the dough. Pinch and fold to incorporate, then knead in the bowl or on a lightly damp surface for 2–3 minutes, or use the slap-and-fold method, until the dough becomes smoother and more elastic. Lightly oil a clean bowl or straight-sided container and place the dough inside.

Step 3: Bulk ferment with gentle folds

Let the dough rise at room temperature (around 72–76°F / 22–24°C) for 2.5–3.5 hours until it has increased by roughly 60–80% and feels gassy. During the first 90 minutes, perform 3 sets of stretch-and-folds every 30 minutes: with damp hands, grab a corner of dough, stretch it up, and fold it over; rotate the bowl and repeat 4–6 times per set. This builds structure for an open crumb.

Step 4: Slow, cold rise for flavor

Cover the container and refrigerate the dough for 12–18 hours. The cold ferment develops a deeper, rustic flavor and enhances the crust color during baking.

Step 5: Preheat the oven and pot

Place a 4–5 quart cast-iron Dutch oven (with lid) on the middle rack and preheat your oven to 475°F (246°C) for 45–60 minutes. A thoroughly heated pot helps trap steam and produce that thick, crackly crust.

Step 6: Shape and proof

Turn the cold dough onto a lightly floured surface. Shape into a tight boule: gently pat into a round, fold edges to center, flip seam-side down, and use your hands to create surface tension by dragging the dough toward you on the counter. Dust a banneton or a bowl lined with a well-floured towel (use rice flour if you have it) and place the dough seam-side up. Proof at room temperature 45–75 minutes, until the dough looks slightly puffy; a gentle finger dent should spring back slowly.

Step 7: Score and bake in cast iron

Carefully remove the hot pot. If you like, sprinkle a pinch of cornmeal in the bottom. Invert the loaf onto a piece of parchment so it’s seam-side down. Score a long slash at a 45-degree angle about 1/4–1/2 inch (6–12 mm) deep to encourage an ear. Lower the dough (on parchment) into the pot, cover, and bake 20 minutes at 475°F (246°C). Remove the lid, reduce oven to 450°F (232°C), and bake 20–25 minutes more until deeply browned with micro-blistering, and the internal temperature reads 208–210°F (97–99°C).

Step 8: Cool, then slice for choripán or toast

Transfer the loaf to a rack and cool at least 60 minutes to set the crumb. Slice thick for choripán (grilled chorizo with chimichurri) or cut thinner for toast. The crust will be thick and crackly; the crumb should be glossy with irregular holes.

Pro Tips

• Use a digital scale for best results; high hydration doughs are sensitive to small measurement errors.
• If the dough feels too sticky, lightly wet your hands instead of adding extra flour during folds and shaping.
• Preheating the Dutch oven for a full 45–60 minutes maximizes oven spring and crust.
• For a dramatic ear, score at a shallow angle (about 45 degrees) with a quick, confident 6–12 mm deep cut.
• If the bottom browns too fast, slide a baking sheet onto a lower rack during the uncovered bake.

Variations

• Sourdough Pan de Campo: Replace yeast with 120 g active 100% hydration starter; reduce water to 360 g and flour to 500 g total. Bulk may take 4–6 hours; refrigerate 12–24 hours; proof until puffy.
• Country Blend: Swap 100 g of the bread flour for semolina or whole wheat for a more golden color and nutty flavor; add 10–15 g more water as needed.
• Gaucho-Style Enriched: Add 1 tbsp melted lard or olive oil with the salt/yeast for a slightly more tender crumb that still bakes up with a hearty crust.

Storage & Make-Ahead

Once completely cool, store the loaf cut-side down on a board for 24 hours, or wrap in a clean towel or paper bag for up to 2 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months; toast straight from frozen. To refresh the crust, warm the whole loaf at 350°F (175°C) for 8–10 minutes.

Nutrition (per serving)

Approximate for 1/12 loaf: 170 calories; 34 g carbohydrates; 6 g protein; 1 g fat; 2 g fiber; 370 mg sodium. Values will vary with flour brands and optional ingredients.