I did it 🙌🏻 I honestly didn’t really have much issue with this recipe at all but I did follow version two. It was harder for me to build strength and there was more tearing at shaping than when I use bread flour but I was scared to push it so maybe next time I can push it more? The dough was really soft and bouncy otherwise! I only bought a small bag so definitely making again but I only have enough flour for one more loaf 😩

We will soon wrap up our Bake Like a Boulanger Masterclass with the final bake next week. And it is time to plan our next focus area together. Here are some possible options if we'd like to pick another country. But I'm completely open to a different country or region. Or even a different kind of focus such as techniques (Rubaud, anyone?) or skills. Take the poll and let me know your thoughts in the comments! 1️⃣ Option 1: The Italian "Lievito Madre" Tradition This theme explores the airy, oil-rich world of Mediterranean sourdough, moving beyond the French "ear" to master high-hydration doughs. Members will focus on techniques for Ciabatta and emulsion-topped Focaccia, learning to manage extensible doughs and potentially experimenting with a "stiff starter" for a milder flavor profile. Flours likely needed: Primarily Bread Flour and Semolina (Durum) flour, with optional Tipo 00 for a traditional touch. 2️⃣ Option 2: The German "Natursauerteig" Powerhouse Perfect for members ready to master the chemistry of fermentation, this focus introduces the unique behavior of rye. We will dive into how sourdough acidity is technically essential for structural integrity in breads like Bauernbrot (Farmer's Bread), teaching members how to handle "sticky" doughs that lack traditional gluten elasticity. Flours likely needed: A reliable supply of Dark or Medium Rye flour to be used alongside standard Bread Flour. 3️⃣ Option 3: The Spanish "Masa Madre" & Village Loaves This focus centers on the rustic, high-hydration traditions of the Iberian Peninsula, specifically the protected Pa de Pagès Català. Members will practice pushing hydration levels—often exceeding 80%—to create the iconic "spongy" and irregular crumb of Spanish village breads using familiar grains but new handling methods. Flours likely needed: High-quality Bread Flour (high protein) and potentially a small amount of Whole Wheat for rustic profiling. 4️⃣ Option 4: Scandinavia: The Nordic "Rugbrød" & Tin-Baked Sourdough

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 😂

I baked Pain de Champagne loaf and I tried to maintain the dough internal temperature around 23C during the bulk fermentation and the fridge temperature around 4C during cold proof. I am very satisfied with the result. Thanks to @David Bachman for his advises and last week feedback

😊