Pain de Campagne (ish)

Another recipe with a large percentage of prefermented dough. This was supposed to be a rustic style bread, but it came out unusually soft and even-crumbed. I think this often happens with kneaded, slightly drier doughs, in the baker. Good sandwich bread.

Formula: (Adapted from The Bread Baker's Apprentice)
1.5 cups pate fermentee
7/8 cups unbleached bread flour
1/6 cup whole-wheat or rye flour
3/8 tsp instant yeast
3/8 cup water, lukewarm

(the measures are a little approximated--I just got a scale and will soon be able to document down to the gram--very excited)

Just mixed it all together, kneaded, fermented for 2 hours, shaped into a ball, proofed for another hour and half, and baked in a 500 degree oven, turned down to 450 about ten minutes in, cover off after 30 minutes, baked about 20 minutes more.