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) Done! Now to wait until tomorrow afternoon to cut it for the crumb.... (don't want to cut too far ahead of when I will serve it)

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 😂

Head over to the classroom to find the Miche formula and baking guide, ingredient list, and quick timeline in the Bake Like a Boulanger course. We'll be baking Miche de l’Ours (pronounced meesh duh loorse) means Miche of the Bear. It seems a fitting name for a large substantial bread like miche that traditionally nourished a family. Historically, when freshly baked it was served fresh with butter; by the end of the week, it was still present in the form of pain perdu (French toast) or croutons for soup. It is sometimes said that miche is food that never gives up on the family. This recipe is designed with ingredients easily found in most grocery stores and includes whole wheat flour, rye flour, bread flour, and all purpose flour. The blend of flours seeks to recreate a traditional French flour with lower protein and milled with a bit more of the wheat bran and germ than you'll find if American bread flour. The total hydration, including the flour and water contributed by the starter, is 76%. You'll want to aim to maintain a dough temperature of 76 F throughout fermentation. Traditionally it is baked 'bien cuit' to a dark mahogany color as you can see in the photos from my test bake last week. And remember to click on the check mark at the top right corner of each page to document your progress. Even if you're not baking along, you'll find lots of interesting information about French baking and bread culture.

Almost forgot the initial again, so a simple and subtle H it is.😅 Followed the recipe as written, with two small adjustments: -Cut bench rest to ~30 minutes before cold proof, as my kitchen and dough were pretty warm -Since the color on my pain au levain was a little light, I adjusted the baking temp on this one to covered at 475 for 20 minutes and uncovered at 450 for 25 min. Love the flavor from the rye and wheat!

I thought I would have a lot of holes because it was so bubbly. I am including two crumbs shots because most of the large holes seem to have congregated in the center of the loaf. Also, I have to do better with my “D”. It is so delicious. My favorite flavor so far!