Rustic Country Bread - Food Processor Version

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Appears in Cook's Illustrated January/February 1995, America's Test Kitchen TV

The secret to a well-muscled country loaf with a big-league chew and great crust is a very wet dough.

SERVESMakes 1 large round loaf

TIME1½ hours, plus 5 hours sitting, 2¾ hours rising, and 2 hours cooling


For our rustic country bread recipe, we decided to use a sponge starter, left to ferment and then combined with additional flour, water, and other ingredients. We soon learned that bread with a high water content produces a chewier texture....