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Only 20% rye vs strong white. Yes I love that Lodge combo cooker, it was a game changer for me after a year of struggling with a baking stone only.
I tried the technique of letting the loaf cool down slowly in the oven after cooking this time to get a better crust. I think it worked but I find the crust too much so won't be doing that again.
M4xime
That looks lovely - rye based? I've got the same cast iron pot and it's been a total revelation, especially in the fan oven.