Warm Country Bread Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 4.5 cups all-purpose flour, 0.5 cup whole wheat flour, 2 tsp instant yeast, and 1.5 tsp fine sea salt until evenly combined.

Combine liquids

In a separate measuring cup or small bowl, stir together 1.75 cups warm water, 0.5 cup warm milk, 2 tablespoons olive oil, and 1 tablespoon honey until honey is dissolved and mixture feels warm (100–110°F / 38–43°C).

Form dough

Make a well in the center of the dry ingredients. Pour the liquid mixture into the well. Using a wooden spoon or dough hook on low speed, mix until a shaggy dough forms and all flour is hydrated (about 2–4 minutes by hand, 3 minutes with mixer). If the dough feels very dry, add up to 1–2 tablespoons more water; if too sticky, add up to 1–2 tablespoons more flour.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and slightly springy, or knead with a stand mixer and dough hook on medium speed for 4–5 minutes. Dough should be soft, tacky but not overly sticky.

First rise

Lightly oil a large bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours depending on room temperature.

Shape

Gently deflate the risen dough and turn it out onto a lightly floured surface. Shape into one large country loaf (boule) by tucking edges underneath and smoothing the top, creating surface tension. Alternatively, shape into an oblong bâtard by rolling and sealing the seams.

Second rise

Place the shaped loaf seam-side down on a parchment-lined baking sheet dusted with 2 tablespoons coarse cornmeal or semolina, or on a well-floured couche or proofing basket (seam side up if using a banneton). Dust the top lightly with 1/4 cup flour. Cover loosely with a clean towel or lightly greased plastic and let rise until puffy and nearly doubled, about 45–60 minutes.

Preheat oven & prepare steam

About 30 minutes before baking, position a rack in the lower third of the oven and preheat to 450°F (230°C). Place an empty metal tray on the bottom rack to create steam later. If using a baking stone, place it in the oven while preheating.

Score and bake

When ready to bake, carefully transfer the loaf on its parchment onto a rimmed baking sheet or preheated stone. Using a sharp blade or lame, make 1–3 shallow slashes (about 1/4–1/2 inch deep) across the top to control expansion. Pour 1 cup hot water into the empty metal tray to generate steam and quickly close the oven door. Bake at 450°F (230°C) for 15 minutes, then reduce oven temperature to 425°F (220°C), remove the steam tray (optional), and bake another 15–20 minutes until the crust is deep golden brown and the internal temperature reaches 200–205°F (93–96°C).

Cool

Remove the loaf from the oven and transfer to a wire rack. Let cool at least 45 minutes before slicing to allow the crumb to set.

Soften and whip butter

Cut 1 cup cold unsalted butter into 8–10 pieces and place in the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl for a hand mixer. Beat on medium-high speed until the butter becomes pale and slightly fluffy, about 1–2 minutes.

Add culture and salt

Add 2 tablespoons buttermilk or plain full-fat yogurt and 1/2 teaspoon fine sea salt to the whipped butter. Continue beating on medium speed until fully incorporated and the butter is smooth and spreadable, about 30–60 seconds. Taste and adjust salt to preference.

Chill and serve

Transfer the cultured butter to a small bowl or ramekin, smooth the top, cover, and chill for 20–30 minutes to firm slightly. Bring to cool-room temperature right before serving if you prefer very spreadable butter. Serve with warm country bread slices.

Slice the warm country bread and serve with the cultured butter. The loaf keeps well stored in a paper bag or bread box for 2 days; to refresh, reheat slices in a 350°F (175°C) oven for 5–6 minutes.