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.

▶️ Go to the Bake Like a Boulanger course in the classroom for all the details! We've conquered Pain au Levain, Pain de Campagne, and Miche. Now we're on to Pain aux Noisettes et Figues, a classic nut and fruit sourdough with toasted hazelnuts and dried figs. I've included a few photos here from my test bake a few days ago. Read all about it in the course, download and print the formula and recipe guide, and let's finish strong! As a reminder, you can bake these on your own schedule including any that you may have missed. You'll also find a new course module on the lasting legacy of French baking around the world as well as in France. Remember to click on the checkmark in the upper right hand corner of each page to track your progress.

I baked this morning but had to hit the ground running today. I’m finally getting back with the final pics and crumb shot. This was a challenging bake for me I pushed the fermentation as far as I could stay awake then into the fridge she went.

Wow I’m loving this recipe so far! I’m only done with stretch and fold one but it’s coming along great! First photo is right after mixing. I tried really hard to get some good strength built in early and did some slap and folds. Next photos are after an hour rest! And final photo is after the stretch and folds.

Crumb shot. Couldn't figure out how to do it in the first thread. David when you have time.