Does this angle work for you?
How about a more ‘revealing’ shot?
This one turned out rather nicely, I’m pleased with the crust, appearance and crumb, so be interesting to see how it fairs over the next couple of days, i.e. whether it lasts well and doesn’t stale too quickly.
It was started last night, with me building a rye levain, before this morning making the full dough and baking just after lunch. The wholemeal flour is only about 10% of the overall flour combo, and the rye about 17%, meaning the rest is standard strong white.