Country Bread

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Preparation info

  • Makes

    two

    8 inch round loaves
    • Difficulty

      Easy

Appears in

Flour

By Joanne Chang

Published 2010

  • About

I call this rustic, chewy loaf “Country Bread” because it is what I imagine would be on a long, wooden farm table in the country, alongside a hunk of cheese, a mound of fresh butter, and a bowl of olives. It’s not ethereal and light like a classic French baguette, nor is it hearty and sour like an artisanal sourdough loaf. Rather, it falls deliciously in between: soft and fragrant and a little holey, with a golden crust and an ever-so-slight sourdough taste that elevates it from plain-white

Ingredients

Method