Country White Sourdough Loaves
A pair of crackly sourdough loaves built from an overnight cold ferment, with a chewy, open crumb that makes it worth the wait for weekend baking.
This loaf started as a way to use up extra starter after weekend pancakes, and it turned into the bread I bake most often. The overnight cold rise in the refrigerator is the technique that makes the crumb open and the crust crackly without any extra effort. Slice it thick for toast or serve alongside soup with good butter.
Ingredients
Method
Tap a number to mark a step doneIn a large bowl, whisk warm water, active sourdough starter, and honey together until the starter loosens and mostly dissolves into the water.
Add the bread flour and kosher salt, then mix by hand until a shaggy, cohesive dough forms with no dry flour remaining; cover and rest 30 minutes.
Stretch and fold the dough directly in the bowl every 30 minutes for the first 2 hours, then cover and let it rise at room temperature for 4 hours until visibly puffy.
Divide the dough into two equal pieces, shape each into a tight round by tucking the edges underneath, and place seam side up in floured bannetons or towel-lined bowls.
Cover the shaped loaves tightly and refrigerate overnight, 8 to 12 hours, so the cold, slow fermentation builds a deeper sourdough flavor and stronger crust.
Preheat the oven to 450F with a heavy Dutch oven and its lid inside, giving the pot at least 45 minutes to become fully hot.
Turn one loaf onto a sheet of parchment, score the top with a sharp blade, then lower it into the hot Dutch oven, cover, and bake 20 minutes.
Uncover and bake 20 more minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom; repeat with the second loaf.
Transfer the loaves to a wire rack and let them cool at least 1 hour before slicing, so the crumb has time to fully set.
Kitchen note
Store cooled loaves cut side down on a wooden board for up to 3 days, or freeze whole for up to 2 months and thaw at room temperature before slicing.
