Doesn't get the air holes that everyone seems to love, probably could have let it rise a little longer on the bench before cooking.
The Dark rye on the other hand. That is my favourite bread 👌
I've been using this recipe:
https://aberlehome.com/long-fermented-artisan-sourdough-bread/
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I like the long ferment. Gives the loaf some good tang.
Looks fantastic mate!
