Well, she’s tucked in for the night. I’ll see what becomes of her tomorrow morning. Pictures are of the levain, , autolyse, after levain & salt addition, after stretch & fold

7:40am - Fermentolyse - Mixed dough in the mixer, mixed flour, levain, water - rest 8:25am - Mix in the Salt, using the mixer on low for 2 mins - Mix on med for 5 mins (instead of some stretch / folds) - Transfer to proofing dish, 2 rounds of stretch and folds, temp 76 9:16am - Stretch and Fold, 2 rounds, temp 77 - pic7 just before s&f 10:25am - Stretch and Fold, 2 rounds, temp 78 11:00am - Coil Fold 11:30am - Coil Fold, temp 78 - pic6 1:00pm - Bulk Fermentation appears to be done! maybe overdone? - pic5 - Preshape, rest 30 mins - pic4 1:40pm - Shape, and rest again... temp 73, put back on proof mat 2:45pm - Puffy & Jiggly! into Freezer - pic3 3:30pm - Score - bake! - pic2 (just entered oven) Crumbshot added. Love The rustic flavor of this one and it's not sour because I did the same day bake , which I prefer.

This is the 1200 gram boule . Don't have picture of the process but here she is. My knife skill is not great here but you get the picture. Tomorrow the small loaf.

Here's a short example video of me scoring the 1,800 gram Miche early this morning. If anyone wants to try this, maybe you'll get that last score more parallel than I did 😂

Hi everyone, I’m determined to create my own starter, but have failed (so many times😢) in the past! Can you give me advice on an easy recipe and how to be successful at the task? Thanks everyone!