Dark chestnut crust.
Moist chewy crumb. Dipped in artisan olive oil and sprinkled with
cracked black pepper. Are we in heaven? I think so.
used Jim Lahey's no knead dutch oven method to make this rustic whole
wheat loaf. It's basically fool proof and rivals any artisan loaf out
there. All you need is a 4-5 qt. dutch or french oven. I use a cast iron 5 qt. Lodge dutch oven. This technique mimics the conditions a wood burning oven would produce. I love when my bread sings to me as it cools and releases steam. I'm trying really hard to let it cool completely before ripping in to it. Sooo hard!