A #Campagne Campaign: Who knew such a rustic #bread had so many variables to work out? Associate books editor Anne Wolf kneads a ball of dough on a station packed with mixer bowls of flour and measuring cups full of yeast sponges during development of a recipe for pain de campagne, a round, crusty French bread. While it may seem like such a rustic loaf could be made using a relatively simple technique, there's actually a lot of factors that contribute to a successful boule. During the course of developing her own recipe for pain de campagne, Anne will bake off four loaves at a clip, changing variables such as the balance of wheat flour to white flour, the hydration of the dough, and even how many times she folds the dough during proofing in order to note the effect each factor has on the flavor and texture of each batch. Over time, Anne will be able to note which tweaks garner the best feedback from tasters and integrate them into a finalized method. Look for her recipe for pain de c...