Thanks all. That loaf went in minutes. I have been making daily since and feel a routine building. I don't see much difference in baking at 450 or 500 and think the higher temps get too dark crust. I guess its just preference. A few loaves I made without the rye and they were just as good.
That looks awesome!
to cook up some olde fashioned broth right over the fireplace to have with that loaf ! Awesome Petey.
Paul.
That's a great looking loaf you've got there!
would also love a picture of the crumb -- I go crazy for lovely crumbs!
Thanks all. That loaf went in minutes. I have been making daily since and feel a routine building. I don't see much difference in baking at 450 or 500 and think the higher temps get too dark crust. I guess its just preference. A few loaves I made without the rye and they were just as good.
Crumb: