Farmhouse White

When using cool liquid, bread dough will require a longer fermentation. The outcome is a heartier flavor, commonly referred to as “country-style.”

Serves: 8Hands-on: 30 minutesTotal: 4 hours 40 minutesDifficulty: Medium

Serves: 8


  • 1 cup cold buttermilk
  • 2 Tbsp. honey
  • 1 3⁄4 tsp. active dry yeast
  • 1 large egg
  • 2 Tbsp. canola oil
  • 1 1⁄2 tsp. kosher salt
  • 4 cups bread flour
  • 1 Tbsp. cornmeal
  • 2 Tbsp. cream


  • In a large bowl, combine buttermilk, honey, and yeast. Stir to dissolve and let stand until foamy, about 30 minutes.
  • Add egg, oil, salt, and 1 cup of flour; stir to combine. Add enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8 to 10 minutes. Return to bowl, dust the top lightly with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 3 hours.
  • Line a baking sheet with parchment; dust with cornmeal. Turn risen dough onto a floured surface and shape into a smooth, round ball. Place onto prepared 9-by-5-inch pan seam-side down. Cover loosely with plastic and set aside to proof for 30 minutes. Preheat oven to 375°F.
  • Brush cream lightly over risen loaf. Using a serrated knife, slash a crosshatch design into the top of the dough, about 1 inch deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30 to 40 minutes. Remove to a rack and cool completely.