Whole wheat rustic Italian bread from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 05, 2024

    I made 1 "normal" loaf from 1/2 recipe; a full recipe would make an enormous loaf that would not fit on my baking steel. I used white whole wheat flour. The dough was firmer than expected - didn't stick to the mixer bowl - but baked up nicely: lots of oven spring, crisp crust, substantial-yet-soft interior, great flavor and chew. Texture was not as open as I'd expected, but that's not surprising given the lower hydration dough. Checked after 25 min at 400 F, the smaller loaf was definitely done.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.