Though it may sound weird, but it is a mega Batard, more like Batard a la Miche.
200g Whole Rye Flour
600g Whole Wheat Flour (Half of which is bread flour)
200g White Bread Flour
200g All Purp
2 tablespoons fine Sea salt
2 Tablespoons Thym
100g starter (85% hydr)
1/2 teaspoon inst. yeast (in the final dough)
All in all, it is 75% hydration dough, with wholewheat flours as Soaker, and White flours as Biga.
However, baking was done under a new cover this time, a Poultry roaster, large enough to accomodate this large oblong shaped banetton dough.
Bottom line, i learned that Baking a successful WHolewheat Loaf has all to do with :
Proper Soaking, Proper Mixing, Proper Fermentation, skillful shaping, and tried Oven baking.
Practice is the keyword here, no magic.