Rustic Country Bread - Food Processor Version

Name: Rustic Country Bread - Food Processor Version
Yield: Makes 1 large round loaf
Ingredients: 1/2 teaspoon, instant yeast; 1 cup, water (room temperature); 1 cup, bread flour (5 1/2 ounces); 1 cup, whole-wheat flour (5 ounces); 3 1/2 cups, bread flour (19 1/4 ounces), plus more as needed to lightly dust work surface, hands, and dough; 1/2 cup, rye flour (2 1/2 ounces); 2 tablespoons, honey; 2 teaspoons, table salt; 1 1/3 cups, water (room temperature) or more as needed

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

Desserts or Baked Goods

Breads

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

WHY THIS RECIPE WORKS

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....

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