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.
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....