At the risk of sounding like a flour nerd, I say that Maris Widgeon is the rare English wheat variety that has provided one of the main ingredients for these lovely loaves. It makes up part of half the flour I have used here, an organic white bread flour. The other half is a quality organic granary flour.
I’ve heard it half-jokingly said that using the word ‘rustic’ often comes into play when things haven’t quite turned out right, a kind of acceptable excuse for imperfection.
It’s the very imperfect, and somewhat imprecise, nature of scissor-snipping that makes me rejoice in rustic!
Broad Street Baker 