This is signature loaf of my friend Sara at her bakery Pizca Good Bakes in Sitges, Spain. Using her as inspiration, I baked three loaves using whole grain flour and various hydrated levain mixes, and ended up giving them away as gifts, so no photos of the crumb. But I love the look of these breads, a bit explosive no? The final one below as baked with my newly milled grains. Thank you, Sara.