Raw Bread

Why bread making?. For me is a question of faith, patience and perhaps of hope too.

This bread had an old starter,a wild yeast fed 14 hours before, 2 rises but rye flour rises a little, nothing of the spectacularity of a white loaf. After more than 1 hour in the oven you must "believe" it's baked because you can't cut the bread until tomorrow night.

Faith that is gonna be perfectly baked, hope that is going to be edible, and a lot of patience for not throwing the sticky dough through the window.