Dark chestnut crust.
Moist chewy crumb. Dipped in artisan olive oil and sprinkled with
cracked black pepper. Are we in heaven? I think so.
I 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!