Crumb shot as requested.
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Made my canned chili lunch superb.
Regarding bake times and technique, I use a Dutch oven for the round loaves, and just a thick stone in the gas oven for the long loaves, second from lowest rack.
Oven set to 500 for first 25 minutes, then I remove the Dutch lid and drop temp to 480. The long loaves are done 10mminutes later, the Dutch take 25 total additional with the lid off.
Also need a steam tray under the stone with enough water to steam 15 minutes, to allow for the oven spring.
Hard white and atta blend, 75% white, 25 atta. Gives it whole grain goodness without being heavy..
Cheers gents.