After a month listening to the SCS bread series a picture of my 80% whole grain flour 70-1.6 bread with a hydratation stage of 30 min. 45 min bulk fermentation, 3 stretching's with 10 minutes interval; Proofing in bread-pan for 1h30m. Baking in oven of 230°C for 15 minutes with steam from poured in boiling water underneath the rack, followed by 25 minutes at 200°C. When I took the bread out of the oven I was so pleased with the result that I took a picture of it to share it with you guys.
The crumb was nice and airy, the crust thin and flaky. The bread even made noise while cooling done and the cracks in the crust developped.
I still have a lot of questions, but I can know recreate this bread 3 times in a row. I bake every other day a bread.