Pain de Campagne | Cruise Scoop

Ingredients

• 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
• 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