As a counterpoint to the open-textured walnut ciabatta, I settled on a German rye bread baked in a slender loaf pan and made with whole rye flour, candied orange peel, and freshly ground coriander. These flavors were inspired by Belgian beers, which blend the sweetness of malt with citrus and aromatics. For visual appeal I made a tiny crate out of small dough pieces that I dried and painted with a coffee reduction stain to look like wood, then assembled and filled with miniature oranges made from a dense white dough, dyed orange, and pressed with the tines of a grater. The tiny crate was to be placed on the loaf after baking. I took the pieces of the crate with me to Italy, assembled it in the middle of the night before the competition, and filled it with the oranges.