After seeing quite alot of blog entries from my fellow bakers regarding French Flour I thought i'd share a pic of this loaf made earlier today. I spent last weekend in France so picked up some Pain de Campagne flour (Francine) from the massive Carrefour Hypermarket outside Caen. I have used it and Francines white flours before with good results though they are more expensive than the flour I buy in the UK. Total flour weight was 550grams + rye starter and around 350ml of water. Yesterday, I made up a sponge with 250g of the flour & all of the water then added the rest of the flour plus some olive oil and a little salt once it was good and bubbly. After a leisurely kneading it was retarded overnight in the fridge, warmed up, shaped and proofed for couple of hours before baking in a cast iron casserole (from a cold oven) for 45mins on max (250c) then lid off for an extra 5mins at 200c. It was even nice enough for a pic outside!, crumb pic to follow cheers, Steve