Just caught up on what happened while I was gone. So many good bakes flying around! I didn’t think about bread for over a week but now I can’t wait to play catch up!

2 Miche in under a week! This one was yeasted and the composition of flours was different. More Rye, less Whole wheat, and no Bread Flour, just AP. It used a Poolish of 1/2 Rye1/2 AP made the night before and most of the liquid in the main dough was a dark beer. This dough completed bulk Fermentation (doubled in size) after 3 rounds of coil folds but it never smoothed out. I had to use a lot of flour and tighten it up in pre shape. Overall.. it's also a great bread but I think David's sourdough version had more bold flavor. I didn't expect that! Thought the dark beer and molasses would have given this good kick , but it didn't seem to for me. I'm Miche'd out now 🤣 but next time I think I'd take the sourdough version and replace some of the water with a dark beer.

Another day, another attempt. I just feel like I can’t “perfect” it. It tastes good and it looks decent but I just feel like I’m not nailing it perfectly.. I let it proof for literally like 13-14 hours and then col proofed for several hours. I baked in preheated Dutch oven for 55 minutes with lid on and then another 5ish with the lid off. I let cool completely before cutting. Tastes phenomenal just not sure it’s perfect.

Today I baked two 600g Miche open baked. I did not use a/p Flour. I was trying to lightly score, but went too deep and have little ears all over. These are very small loaves and I had to lower the temperature a couple of times. Next time I would do at least a 1200g loaf or a 1800g loaf. I think that would be fun.

I baked two loaves of Miche early this morning. I posted Miche loaves to French friend and very close just around 1300 km far from where I live.