My best bread yet ...

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Been baking bread for several years now and I think I reached my zenith today in this sourdough Pain de Champagne recipe from Ken Forkish, author of Flour Water Salt Yeast. I changed the final flour mix by adding 10% dark rye and and an extra 10% whole wheat. Thus the final blend was 70% white, 20% whole wheat and 10% rye ... plus the levain, which was an 80/20 mix.

The rye added a touch of killer flavor. The sourdough added chewiness despite the additional whole wheat. The crust adds yummy caramelization.