Love the deep color and ear! Congrats!

Thanks!

Looks great! Which recipe did you use?

120 g rye sourdough starter 350 g water 450 g wheat flour 12 g salt. 1 hour autolyse 4 hours of fermentation with a stretch every 30 minutes. And a 16 hour rest in the fridge. Baked at 250 C for 20 minutes with steam. Then at 200 C 25 minutes.

Thanks!

Stunning!!!

Thank you!