tag:blogger.com,1999:blog-6640298770028582012.post3209361889948379843..comments2024-02-07T09:58:57.969-08:00Comments on exorphin junkie: A New Inspiration: Nils Schöner's 75/30 LandbrotCellarguyhttp://www.blogger.com/profile/11650364701367341204noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6640298770028582012.post-61783936460942339672010-09-18T04:58:52.784-07:002010-09-18T04:58:52.784-07:00Thanks for making the bread and mentioning the ebo...Thanks for making the bread and mentioning the ebook! I don't think you missed a step. A floured banneton would work nicely. As topping I've used meal that was a little finer, coarse meal usually gives a very hard crust because the warm soaker might not soften the grains sufficiently. I once followed the direction in a German book that said to "sprinkle withe rye grains before baking". They turned to granite pebbles in the oven.<br /><br />Regards,<br />NilsNilshttp://theinversecook.wordpress.comnoreply@blogger.com