Thank you for sharing your beautiful bread here. Just one thing, try and ferment for longer at room temperature, the dense crumb and few large bubbles are a sign of that. Looking forward to seeing your next loaf.

Lovely

Lovely outcome.

By the way, the Cotswold crunch is also delicious!

This has got me drooling, looks delicious. Well done indeed!

I like to do a double bake of my pizza - first bake without the toppings to make the base. Then I add toppings and bake again until the cheese melts. Don’t use the broiler in my case.

Interesting idea!

I’m thinking it may be worth trying a ‘miso’ bread if you love that umami taste.

Lovely blistering and colour.

Tell me, did you scald just the bread flour?

Well, will you look at that! Lovely crumb.

Lovely outcome, would be proud of that.

Quite a long bake for a Baguette?

Must have been tasty with the honey, spelt and rye. Did you like the flavour?

I bake two at a time on a baking steel in an open oven with steam trays at the bottom, and for the initial part of the bake because it is an electric oven I plug the vents with foil to keep the steam in as I can’t turn off convection on this oven.

Can’t work out from the comments if you make your own sourdough, or if you’re still having a dig at the Dutch bread. Maar, self gebakte is dalk die beste brood.

Do you know about the loaf tins that have a slide on lid? You can leave the lid on for the initial part of the bake (or the entire bake if you like your bread perfectly rectangular).

Lovely oven spring, impressed considering the whole grains in there. Excellent outcome.

Nice that you’ve made the move!

Must have been very tasty with the flax, cheese and honey. And lovely gluten network too.

Now you’re giving me great ideas… 😁😮

Look lovely indeed 😍

Would love to see a pic of the crumb? Looks great

Looking forward to seeing the bread too!

The bread code went into a lot of detail about this. Think he’s got a diagram out there too explaining it! So, give this a try - if your loaf is a batard shape - score it on the side (not on the top surface). And hold the blade fairly close to fully horizontal with your table (which means it will be at about the correct angle with the bread).

I’ve got 2 different starters, one on wholewheat and the other on whole rye. Since both flours are wholegrain they grow just fine and are fairly similar! In terms of the final bread, I think it will be very similar if you just sub the rye with wholewheat. In fact I completely agree with all the others who’ve said exactly that. And, I must also agree that if it is less than 10% rye in the final bread, it is quite difficult to taste the rye.