New bread

After many months of spending my Sunday afternoons baking my trusted miche sourdough, I felt like trying something new. I'm very pleased with this loaf: it has lots of rye, it's moist, and it keeps very well for even longer than the miche (which I would eat for a whole week too, but which would be quite dry the last two days, although still great for toast). My new banneton / brotform is responsible for the beautiful stripes (notice them?), but I do need to get some more practice slashing. Now for the hardest part: waiting half a day until I can crack that crust with a bread knife...

Sourdough rye and wholewheat bread from Wild Yeast (I made about half the recipe and baked it as one loaf of 1100g instead of two smaller ones). Photo of the crumb to follow... if I remember to take one before devouring the loaf!

- Naomi