Activity
Mon
Wed
Fri
Sun
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Jan
Feb
Mar
Apr
What is this?
Less
More

Memberships

Sourdough Improvement Skool

57 members • Free

Cooking with Ollie

227 members • Free

The crochet circle

428 members • Free

The Crumb Table

107 members • Free

Crust & Crumb Academy

873 members • Free

112 contributions to Sourdough Improvement Skool
Miche
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.
Miche
1 like • 3h
@Colleen Vergara good a day off before hand always helps. If I don't see you before hand have a great time!!!
1 like • 2h
@Ehsan Omara thank you
Miche In the Oven
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.
Miche In the Oven
5 likes • 1d
Wow, I love everything about this loaf.
0 likes • 3h
Love all of it, wasn't it amazing in taste? The rye just kicks it up.
Miche (1805g)
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
Miche (1805g)
0 likes • 3h
Looks great
Bubbles
So I made the 1200 grams Miche today, now cold proofing.I was going to take picture but my grandson came over (he is autistic) who is in high school. He loves to watch the dough making process but does not want to touch it. So he said he would take pictures and videos. He took pictures, of my floor, the dog, through the doorway to see the dough proofing. So no pictures. Anyways when it was time (I think) to pre shape it had big bubbles I pinched them then pre-shaped. After 30 mins went back to due to finial shape, huge bubbles. I pinced them but as I am trying to get this shaped tighter I am getting more and more bubbles. Is this normal? I have had bubbles before but not like this, one right after another. Did I let it go to long?
3 likes • 1d
@Colleen Vergara he took photos and and tap the dough with 1 finger cause I said we had to so it will come out good.
2 likes • 1d
@Colleen Vergara I told him it would be, then he ran to wash his hands.
Scoring Miche Video
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 😂
Scoring Miche Video
4 likes • 2d
@David Bachman wow look at that color OMG I think this might become my favorite bread now. Looks great!
4 likes • 2d
@David Bachman have faith
1-10 of 112
Patt Stanaway
6
1,101points to level up
@patt-stanaway-5306
Just retired in the best state Michigan

Active 2h ago
Joined Mar 18, 2026