Not so long ago, i happened upon 5 rather large capacity cane proofing baskets and have been eager to put them to some use.This was the first really large loaf that i've ever baked, 2300g post- bake.
Loaves of this size have fallen largely out of fashion, familys are smaller, less extended, and have become much more mobile.
The bread was made entirely with type 1050 organic wheat flour out of Germany. I was roughly following Hamelman's Miche Pointe-à-Callière procedure on this one, stiff 60% hydration on the SD build and high dough hydration. I added .2% fresh yeast.
The final proof went clearly too long, the oven was full with a previous batch....bad timing.
The acidity was quite upfront but well rounded, to me inoffensive, to other family members it was borderline.
I could have sworn that there was a substantial rye flour content present. It passed well thinly sliced with smoked salmon and somewhat less so at the breakfast table with confiture.