The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rustic

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Petey's picture
Petey

Rustic

First attempt


Nim's picture
Nim

That looks awesome!

noyeast's picture
noyeast

to cook up some olde fashioned broth right over the fireplace to have with that loaf !  Awesome Petey.


Paul.

jleung's picture
jleung

That's a great looking loaf you've got there!

chiaoapple's picture
chiaoapple

would also love a picture of the crumb -- I go crazy for lovely crumbs!

Petey's picture
Petey

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: