Second loaf, this time using only ordinary whole-wheat flour (atta) and a bit of dark rye flour (<10% by weight of the wheat). This is the combination that I most want to be able to reproduce consistently: plain atta with some small additions for taste and colour. "Fancy" whole wheat bread flour has become ridiculously expensive now, and if we want to use our own wheat, we can't get it milled as fine here in the village anyway. This dough started out soggy, but was significantly better behaved by the time of shaping. I did stretch+fold a few more times in between. (I find it difficult to transfer the ball of dough neatly into the by-then very hot dutch oven. That's the main reason for the excess cracking on the top, because it went in crooked and slumped.) #sourdough #bread