so...tonite on the menu...deli sandwiches... pastrami and swiss on HOMEMADE RYE...and fresh habanero pico de gallo from the garden...ok...this is NOT just your average rye bread...OH YEAH...you know...it's CHAD style...any ?'s....

here we go...you know the routine...your starter...the stretch and fold...except this time rye flour...rye flavor...and rye chops...

stretch and fold for 2 and a half hours...divide...place in your floured bowls...cover for about 3 to 4 hours...

after the rest...pre heat your oven to 500 degrees with your pot and lid in the oven...pull your pot and lid...place your dough in your pot put your lid on...turn down your heat to 450 degrees...bake for 20 minutes...take your lid off and bake another 20 minutes...

and here you are!... 

now...after gathering yourself...ya gotta get the pico done...

fresh tomatoes...habanero...and culantro from the garden...red onion...salt and lime

ok...let's eat...

LOOK AT THAT BREAD...WHATTTT!!

for you...

the french country bread...inspiring...thank you chad...