Tartine Rye Bake
I thought I would share my 2nd Tartine sourdough bake. This time I used 10% dark rye flour. If you are familiar with the technique, I followed the process using a cast iron combo cooker.
In my two bakes, I've been very impressed and happy with the steaming effect you get. My crumb show it very blurry, so I'll have to take another tomorrow.
I appreciate any comments and thanks for looking.