In this chapter I cover the types of bread I consider rustic. Although a few have a little something extra in them besides flour, water, and salt (such as the Olive Oil and Sea Salt Tin Loaf), I chose to keep them in this section as they are baked in a way that maintains the characteristics of a rustic loaf, such as a dark, crunchy exterior. These doughs make breads that can be paired with different savory options in sandwich or pizza fashion, or eaten alone dipped in oil or spread with butter or jam. You can start with the basic loaves and work your way through this chapter, or skip around straight away and bake whatever your heart desires. Besides, if you are reading this it means you have a healthy sourdough starter ...

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