The holy grail of a whole grain hearth bread with an open crumb…can be achieved—even as a fleeting anomaly wholly dependent on the seasonal qualities of the grain used. — Chad Robertson, Tartine Bread
The bread below is the “holy grail”. It was delicious, so I hope it’s not too fleeting.
The crust is not very crunchy (compared to pain complet with at least 25% white flour) but the intense caramel wheat flavor makes up for it.
Finished loaf, 8 hours out of the oven.