The following is taken from Michel Suas' description of mountain bread (page 223, Advanced Bread and Pastry): "Combining rye levain and white flour this bread began as a staple in the mountainous regions of Switzerland.  The long shelf life created by the sourdough process was an adantage in a time and place when bread was baked only once a week.  The hole in the middle of the crown [I didn't make a hole in the middle of the crown because I don't have a clue as to how to do that--will research the issue later] was used to hang the mountain bread to a pole fixed high on the wall to store the bread safely."  Hmmm.  Maybe hanging it from the pole is to keep it away from the kids until breakfast is ready.

Anyway, I doubled Mr. Suas' "test" formula and made 4 lbs of dough (2 X two pound boules).  As can be seen in the photo below I used linen lined bannetons, generously dusted with a mixture of 50% AP flour and 50% rice flour.  This bread tastes great, with a hint of sourness and terrific flavor.

Howard

Michel Suas Mountain Bread (Switzerland) - Advanced Bread and Pastry