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I restarted baking sour rye recently and I'm pretty satisfied with the taste and texture. I'm trying to get the krinkly ?sp cracked crust and found some posts on achieving it. Nada, nothing, zero, zilch. I baked 5 mins in a preheated over at 425 degrees. I used a 1/4" baking steel at mid height. On the very lowest rack I have a big cast iron Lodge frying pan to which I had 1/2

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