Talk:Pain de campagne

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I will begin working on this page. I am a writer. I am writing a book on pain de campagne. I realize that this is not the place for primary research. I will stick to published sources, but will probably elaborate the basic definition without citations.

For those working on this bread, "natural leavening" means sourdough, which in French is called levain. France, a country of wine and not beer, has long relied on sourdough as a leavening, thus this bread, which is French traditionally relies on sourdough. However, with the easy availability of yeast during the twentieth century country breads were not necessarily made with levain. The use of the term, "pain de campagne" seems to be fairly recent in origin -- post world war two. The bread that we think of as pain de campagne is largely the invention of the bakery trade. It is lighter, less dense, and more refined than were true breads of the subsistence farm countryside.

The Wikipedia does not publish recipes but I will describe general approaches to how country people in France made breads.

But I think that I will try to differentiate between the pain de campagne that we know from bakeries and what we would have encountered in the French countryside. William Rubel (talk) 23:19, 7 October 2009 (UTC)

We look forward to these amendments and your book. Modern times have definitely adulterated the meaning and spirit of a "true" pain de campagne.

—Preceding unsigned comment added by 203.206.0.186 (talk) 07:40, 2 June 2010 (UTC)

Toothsome?In the main page it is written, "In order to produce a lighter, less toothsome bread". Given that all of the definitions I've read for toothsome are positive, i.e. - delicious in food, attractive in a woman, why would anyone make a less toothsome loaf?

I suspect the word is misused. — Preceding unsigned comment added by Mavery81230 (talk • contribs) 22:45, 9 July 2012 (UTC)

My understanding of "toothsome," as far as bread is concerned, is that it means a denser, chewier crumb, and a "less toothsome" bread would mean a lighter, softer crumb. I believe one way to accomplish that is using flour with less protein ("all purpose flour" instead of "bread flour".) Martel DuVigneaud (talk) 01:48, 24 August 2014 (UTC)

I would appreciate it if someone here more experienced with Wikipedia's posting guidelines would advise me: I would like to post a photo in this article of a pain de compagne-style loaf of bread that I made: http://randomer.net/bread/pain-de-campagne-01.jpg All I would want is CC attribution. Would this photo be beneficial to this article? Suggestions as to where in the article I should add it (if I even should) would be greatly welcome! Thanks! Martel DuVigneaud (talk) 01:48, 24 August 2014 (UTC)