Objective criteria for Whole Grain bread
White breads have their own specific objective criterii for quality, depending on the type of bread. For baguettes, we are looking for big, irregular bubbles (which I have never really succeeded to get, I hate to admit it), shiny, translucent crumb, a crispy, golden crust, and so on.
For whole grain breads, there does not seem to be standard criterii to base our evaluation on. Are there objective criterii other then "This is my best ever" (which I use regularly, including last w-e on two fantastic SD multigrain bâtards) that you use to evaluate Whole grain breads? I understand this is a vast topic, since there is a great variety of possible breads, but for the sake of simplicity, let's talk about a simple SD Whole Wheat.