Bake the Best Sourdough on National Sourdough Day

April 1st marks National Sourdough Day, a celebration of one of the oldest and most beloved styles of bread. If you’ve ever wanted to master the art of sourdough baking, the secret isn’t just in the technique — it starts with the right flour. That’s where Campaillou Sourdough Flour comes in.

What Makes Campaillou Flour Special?

Campaillou is a unique flour blend crafted to produce rustic, flavour-packed sourdough with a beautifully chewy crumb and crisp, golden crust. It’s designed specifically for high-hydration loaves, meaning you can achieve that sought-after open crumb structure and deep, complex flavour with ease. Unlike standard flours, Campaillou contains a combination of ingredients that work harmoniously to create the perfect loaf. The inclusion of rye sourdough lends a rich, deep flavour with slightly nutty and caramelised undertones, giving your bread a distinct taste that sets it apart from mass-produced alternatives.

One of the defining features of Campaillou flour is its ability to create the perfect balance between crust and crumb. The bread develops a beautifully golden, lightly floured crust that crackles with every bite, while inside, the crumb remains soft, chewy, and packed with complex flavours. The flour's high moisture absorption capabilities make it ideal for producing loaves with up to 80% hydration, resulting in an open structure with those characteristic airy pockets that sourdough bakers strive for.

If you’ve ever wondered how professional bakers achieve that signature chewy texture with big air pockets, the secret is hydration and fermentation. Campaillou flour supports longer fermentation times, allowing the natural yeast and bacteria in your sourdough starter to work their magic. This process not only enhances the flavour of your bread but also makes it easier to digest. The longer fermentation time, which can extend up to three hours, gives the dough ample time to develop rich, nutty, and slightly tangy flavours. These naturally occurring acids and enzymes help break down the flour, making it more nutritious and giving your bread a more satisfying depth of flavour.

Fermentation is an essential part of sourdough baking, and rushing it can lead to a dense, lacklustre loaf. With Campaillou, you can take your time, allowing the dough to rise slowly and steadily. This creates a well-developed gluten structure, ensuring a final product that is not only delicious but also visually impressive. The flour’s unique properties mean that it can handle longer fermentation without breaking down, giving you more flexibility to fit baking around your schedule.

The Versatility of Campaillou Flour

While Campaillou flour is ideal for classic sourdough loaves, its versatility makes it a fantastic choice for a range of rustic breads. Whether you’re baking country-style rolls with a crunchy crust, rustic baguettes with an airy interior, or even a hearty farmhouse loaf, this flour will give you consistently excellent results. Its ability to develop complex flavours means that it pairs beautifully with seeds, nuts, and grains, making it an excellent base for more adventurous bakes. If you’re looking to experiment, try incorporating Campaillou flour into enriched doughs or using it as part of a blend for added character.

How to Get Started with Sourdough Baking

If you’re new to sourdough baking, the process may seem intimidating at first, but with the right ingredients and a little patience, it becomes an incredibly rewarding craft. Start by making a sourdough starter if you don’t already have one. This naturally fermented mixture of flour and water forms the heart of sourdough baking, providing the wild yeast and bacteria needed to make your bread rise. Once your starter is active and bubbly, mix it with Campaillou flour, water, and salt to create your dough. Let it ferment and develop flavour before shaping and baking it to golden perfection.

For the best results, give your dough the time it needs to fully develop. Use the stretch and fold method during bulk fermentation to build strength, and aim for a long, cold proof in the fridge overnight to deepen the flavour. When it’s time to bake, preheat your oven with a Dutch oven or baking stone to ensure maximum oven spring. The result will be a sourdough loaf that is full of flavour, texture, and character, just like those from an artisan bakery.

Get Your Campaillou Flour Today

Whether you’re a seasoned sourdough baker or just starting your journey, using Campaillou flour will take your bread-making to the next level. The quality of your flour directly affects the outcome of your bread, and Campaillou’s carefully selected blend of grains and fermentation-friendly properties make it the perfect choice for achieving bakery-level sourdough at home. 

Ready to bake? Let’s make this National Sourdough Day the tastiest one yet! Shop Campaillou flour here.