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Submitted by Petey on May 7, 2009 - 3:17pm

Rustic

First attempt

‹ No-Knead Variation BBA Poilane-Style Miche ›
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Submitted by Nim on May 7, 2009 - 3:36pm.

That looks awesome!

That looks awesome!

Submitted by noyeast on May 7, 2009 - 6:24pm.

makes me want

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

Paul.

Submitted by jleung on May 7, 2009 - 7:01pm.

Wow!

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

Submitted by chiaoapple on May 7, 2009 - 7:39pm.

nice!

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

Submitted by Petey on May 12, 2009 - 1:08pm.

Thanks all. That loaf went in

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:

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