Artisan Bread Part 1-Paul Hollywood's Pain de Campagne

Hello Readers!
Today is a very special multi-part special from The Food Kid-artisan bread. No-it's not one recipe that is so long that it needs more than one post. I have lots of different artisan bread recipes to give you full of exciting and unique recipes from many corners of the globe. There is nothing better this time of year than a nice piece of warm bread covered in melted butter to warm you up.
This is a French bread recipe from Paul Hollywood's 100 great breads book. The name literally translates as country bread-this refers to the farmland a rural areas of France. This bread has been made by French farmers wives for 100s of years with whichever herbs and grains that were grown on their farm. Because of this there is lots of controversy as to which flours and herbs should go into it. Paul uses 400g white flour 100g rye flour. I used 350g white flour, 100g rye flour and 50g wholemeal flour-this works just as well. There is also controversy about the shape of the bread, I shaped mine (or at least tried to)like a wheat grain (I don't know the technical term) but you can shape yours however you like. Be warned, the bread is supposed to be rustic so it doesn't matter if it comes out a bit rough- it should have a good, irregular crust and a few blacker parts on the bread.

400g strong white flour
100g rye flour
10g salt
2 sachets dried yeast (14g)
50g softened butter
large bunch of fresh oregano destalked and chopped
300ml (approx.) water

Put all of the ingredients except the water into a bowl and slowly add the water and mix in with your hands until all of the flour on the sides of the bowl have been incorporated.

Tip the dough out onto a lightly floured surface and knead for 6 minutes. Put the dough back into a bowl and leave for two hours.

Line a baking tray. Tip the dough out onto a floured surface and shape into a ball, then slightly flatten with your hands and dust with flour. Using a knife mark out a square shape on top of the dough , put onto the baking tray and leave to rise for 1 hour.

Preheat the oven to 220C/200fan/gas7. Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.

Part 2 coming soon,