No crumbshot yet, cooling. It’s a bit of a frankenloaf as I didn’t have enough flour but had already started the process.

about 30% white bread flour, 30% rye, and 30% horrible supermarket wholemeal. ~80% hydration.

Tbh I was surprised it came out of the rattan thing as the rye + high hydration makes a pretty sticky mess. However it seemed enough water leeched through the wood during proofing that the rice flour did it’s thing.