It’s strange that it doesn’t have sugar in it, like a sweet stiff levain

Do you always make them just with white bread flour, or do you sometimes vary it for kicks?

Care to share with us something about this pretty loaf?

Have been enjoying your breads and it has been great for the group.

Would you mind saying a little bit about each bread, like what recipe you used and your thoughts about each bread?

Think it is a lot more interesting that way than just photos of good looking bread. Thanks for your posts!

Looks like you’ve had great success with FWSY lately. Beautiful

Love the shine and scoring pattern, really pretty.

Interesting that they look completely different on the outside.

From the pic it looks like a tiny dutch oven. Lovely scenery! You put coals on top, but none underneath? Great outcome.

Looks interesting, do you have a photo of the crumb?

Huh, they’re not that small. Lovely crumb.

Gorgeous. Was the whole wheat noticeable in the final product?

Really nice breads, and love the simplicity of your method.

Lovely breads and amazing shelf life. Perhaps the scald is making for the extra longevity too, in much the same way as you will get with a tangzhong. Clever idea with sifting and reincorporating the bran too!

Lovely to see the follow up and what an improvement!

Not sure if it is just me squinting at the photo, but if that was a genuine gummy patch near the bottom (left of centre) then an extra 5 minutes baking time should clear that up too.

Thank you for sharing your beautiful bread here. Just one thing, try and ferment for longer at room temperature, the dense crumb and few large bubbles are a sign of that. Looking forward to seeing your next loaf.

Lovely

Lovely outcome.

By the way, the Cotswold crunch is also delicious!

This has got me drooling, looks delicious. Well done indeed!

I like to do a double bake of my pizza - first bake without the toppings to make the base. Then I add toppings and bake again until the cheese melts. Don’t use the broiler in my case.

Interesting idea!

I’m thinking it may be worth trying a ‘miso’ bread if you love that umami taste.

Lovely blistering and colour.

Tell me, did you scald just the bread flour?