2 Miche in under a week! This one was yeasted and the composition of flours was different. More Rye, less Whole wheat, and no Bread Flour, just AP. It used a Poolish of 1/2 Rye1/2 AP made the night before and most of the liquid in the main dough was a dark beer. This dough completed bulk Fermentation (doubled in size) after 3 rounds of coil folds but it never smoothed out. I had to use a lot of flour and tighten it up in pre shape. Overall.. it's also a great bread but I think David's sourdough version had more bold flavor. I didn't expect that! Thought the dark beer and molasses would have given this good kick , but it didn't seem to for me. I'm Miche'd out now 🤣 but next time I think I'd take the sourdough version and replace some of the water with a dark beer.

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

The Sunday Funday bake along (from the Baking Great Bread at Home FB group) is a Honey Beer Miche!! It's definitely Miche week!!

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.

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 & first coil fold