What is Pan de Campo?
Pan de Campo is a traditional Argentinian bread, added as part of the World on a Plate bread guide with baking times, ingredients and a clear step-by-step method.
Argentinian country bread
Serve with dishes from the Argentinian cuisine page, alongside soups, stews, dips, breakfast plates or sharing boards depending on the bread style.
Bread profile
Country of origin
Pan de Campo belongs with Argentinian. This bread belongs to Argentinian food culture and helps readers understand how everyday baking connects to regional meals, family tables and local ingredients.
Open the Argentinian cuisine page to see recipes, food history and menu ideas.
Serve with dishes from the Argentinian cuisine page, alongside soups, stews, dips, breakfast plates or sharing boards depending on the bread style.
How to bake Pan de Campo
Ingredients
strong white flour
use bread flour if possible
fine salt
instant yeast
or 15g fresh yeast
warm water
adjust by feel
olive oil
where traditional
sesame seeds or flour
for finishing when suitable
Step-by-step method
Mix the dough
Combine the dry ingredients for Pan de Campo, add the liquid gradually and mix until a rough dough forms.
Knead or fold
Knead for 8 to 10 minutes, or use stretch-and-folds for wetter doughs, until the dough becomes smoother and elastic.
First prove
Cover and leave until doubled or clearly airy. For deeper flavour, prove more slowly in a cool place.
Shape
Turn out gently, shape into the traditional form and place on a lined tray or in a prepared tin.
Final prove and prepare oven
Rest until puffy. Preheat the oven fully and add steam for crusty loaves if useful.
Bake
Bake until deeply coloured and cooked through. A finished loaf should sound hollow underneath or reach about 94C inside.
Cool
Cool on a wire rack before slicing so the crumb sets properly.
