Rustic country bread from The Best Recipe (page 362) 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 July 27, 2021

    The recipe warns that the dough will be sticky, but actually it wasn't too bad. I did use a stand mixer as recommended. The sponge sat at room temperature for 7 hours; by that time it had risen a lot, so I refrigerated it after that (overnight) before making the bread. I baked the bread on parchment (on a baking steel) so it was easier to transfer from the peel. It needed to bake 5 extra minutes to reach 210 F. The bread was just wonderful - chewy, hearty, super flavorful. It's a big loaf but won't last long in our house.

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