Yes, I have to be honest I didn't wait 48 hours. I decided to taste it a little bit.

It is really difficult to cut a clean slice especially on the top (in the photos bottom) part since it is the part where it was a little bit more dry.

it still taste fantastic. It smell amazing, it taste just a little bit sweet. And the texture is really one of a kind.

I already tried it with honey mustard and speck and I think both the smoke flavor of speck and the sweet sour of honey mustard compliment the light aroma of this bread.

And about the kWh consumed for 24 hours of oven at 105°C is about the same that I consumed the day before that to cooked regular bread + a sponge cake... So about 2 hours of regular 200°C.