95% Sourdough Wholewheat batard, and a sandwitch loaf
Yesterday, I decided to venture into batards. I shaped one, and a loaf. Both were Sourdoughs with a 24 hr old liquid preferment. The final dough undergone its first proofing in a refreigerator for 24 hours (i was out). Yesterday, i deflated the cold proofed dough, and knead it until it became somewhat warm. 
I left the dough to rise for 3-4 hours, and cut it into equal halves. I shaped one as a batard. and the other into a loaf. 
However, this time i had bought an oven thermometer! When i preheated the oven, i was striked by the misconception i had about my oven temperature. It turned out that i often baked at lower temperature than recommended for Home-made artisan breads, i.e. 425 - 470F. 
Therefore, i swung the dial into no.7 or 400F and waited. The breads cooked well, crackled when done, and had an eye pleasing golden finish to them. 
THAT IS WHAT I WANTED and have missed all along in my previous loaves. THANK GOD.
The crust is the best i have ever achieved so far. 
Next target... 70% Rye bread adventure.. be on the lookout. :P
Mebake
Comments
I slashed the Batard after final proofing. I had no shaping linen or other fancy non-market-available bakery items (I chronically suffer form this) so i proofed it in between two kitchen towels to prevent it from expanding sideways.
Oh, and the Crumb is the best i have ever achieved, not the crust. the crust softened soon after.
Mebake, your crumb does look very nice. Congrats!
--Pamela
Thanks Pamela, I wish all people return to the basics: whole grains.
BTW, i have milled 1/3 of the flour myslef using back to basic hand crank mill (victorio). Although Not as fine as the commercial flour, the mill proved itself as capable of milling flour enough for your home baking, though takes considerable time! but i don't mind exercising my arm once a week!
This loaf was entirely made of whole wheat berriers milled by Back to basics hand crank mill i bought a month ago:
A close look of a freshly milled slice.
Mebake