70% hydration. Flour 50/50 blend of King Arthur bread and Kirkland organic all purpose. 20% starter. 2% salt. Proofed overnight in oval banneton. In morning, I sliced dough in half lengthwise and sealed cut to form two long slender batards. I misted one with water and rolled in everything bagel seasoning. Scored then baked on preheated baking stone covered with upside down hotel pan. Pre-heated at 500 F, lowered to 450 F for 15 minutes then removed hotel pan, lowered to 425 F and baked uncovered for another 20 minutes. First time attempting this method. Reshaping and resealing seam after cutting dough was a bit tricky. Next time I'd lower hydration a bit or use straight KA flour with higher protein. And the everything bagel season is SALTY! I should have checked that lol.

Finally back from vacation and got my starter out from the fridge 3 days before this bake. It doubled in size in 4 hours day of with a stiffer feed. For this loaf, I did 75g starter, 350g water, 500g bread flour, 10g salt. I mixed my starter, water, and flour first and let it rest for an hour before mixing in my salt. I also let that rest for an hour before doing 2 sets of stretch and folds and 1 set of coil folds. I let it bulk ferment for about 6 hours total at around 74 degrees. I did shaping, let it rest, final shaping, and threw into banneton for overnight cold proof. Baked at 475 for 25 minutes lid on and 15 minutes at 450 lid off. I waited an hour and a half before cutting into it. This is one of my highest rising loaves yet but I can’t seem to get rid of the big holes, I’m going for a tighter crumb. Thank you!

Pics from loaves made exactly as stated in the reboot recipe. Not sure what the BreadScore will be but it is one of the tastiest loaves I have made.

My go-to recipe, but reduced the measurements to better fit my batard bannetons and increased the hydration a bit. Super happy with how it turned out! 60% BSM Butler’s Gold 00 20% All-purpose 15% Spelt, milled fresh 80% hydration

Please complete an analysis for me. I uploaded an interior and exterior photo (I know you said I could do three, but I only took two). Here's the info you asked me to provide: Bake Name: French Miche Details: 85% high extraction wheat flour, 15% dark rye flour. I added hot-soaked sifted bran (about 2% of flour weight) as well. I used a liquid starter (20% of flour weight). Thanks!