Rustic Country Bread - Food Processor Version
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. So we ended up with a wet dough, which was tricky to work with but resulted in the rough, chewy, and substantial loaf we were looking for. For a finishing touch to our rustic country bread recipe, we added whole wheat and rye flours to the ingredients because they contribute to this bread's full flavor.