CRUSTY BREAD DAY:

hey ya’ll. [updated photo above & comments below]

i’m moved in, more than two weeks now. an excellent-good friend of mine came to visit for a while, so i’ve been busy playing tour guide/bestie. anyway, i finally feel like i have this new place to settle into and make a home of, for the whole two months i’ll be here (my last two months as a normal, rent-paying person).

so, before the epic journey across europe/my future begins, i’m taking advantage of having luxurious things like a pantry and an oven, and making this bread. i’m doing it with a 1/3 rye flour, and have added some fresh dried thyme and whole cumin seeds. yesterday i made a somewhat disappointing pizza dough so i felt i needed to redeem myself, at least personally. and this recipe looks sort of hard to fuck up. yay! 

THIS BREAD IS SO TASTY, DAMN. & it was really easy, except for the stickiness part. watch out for that. you’ll need serious flour on the place you plop it out after rising, and a slightly wet spatula to neatly get it out of the rising bowl & onto the flour. then flour the shit out of your hands when you plop the shaped round dough into the heated pot. i used a regular enameled metal soup pot and it worked awesomely. 

DO THIS BREAD, PEOPLE WILL FIND IT SEXY. i must say, i 100% forgot to take a photo of it fresh outta the pot because i basically spent the whole day just waiting for the rising time to be done, then the baking time, immediately followed by entry into my mouth. so rewarding that i’m already rising another batch on the counter, this one with a different rye/white flour ratio, plus rosemary, thyme & sage.