Classic Sourdough Baked in La Cloche

I tried something different with this one in that I used a starter that I fed with rye flour.  It really took off and improved the "lift" for my starter.  I had used all AP flour previously and was not getting much rise lately. It's getting colder as well, so that doesn't help.  The dough was a bit wetter than usual, and the shaping was much more difficult than I anticipated. I had to knead in a bit more flour, but finally got it to where I wanted it.

I love the La Cloche as the crust is so wonderful every time. The bread tasted great.  We just had sandwiches for lunch, and the bread was still warm and very crusty.  I want to try one of the three day multi-grain recipes next!