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ChasnotRobert
Cheers, it is pretty tasty. What I'd love to achieve is a Campaillou (which does contain Rye), with a very open texture, whereas this is a much chewier crumb (it's not very tearable). One major difference seems to be that the crust on my loaves goes soft very quickly, whereas other breads tend to harden with age. Also it's quite tricky to toast; the centre of the slice stays very moist.