In my opinion, the best bread yet. Stiff dough starter, nice beefy percentage of whole wheat and rye flours, and oven spring that resulted in beautifully cylindrical batards. I think I am persistently slashing too shallowly, but other than that I have no fault to find with this mouthwatering bread. We had it with friends; I made a Swiss chard quiche (pre-baked the crust this time, which made all the difference in the world), salad, and banana bread for dessert (all-purpose, whole wheat, and amaranth flours).
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