Here are some pics of my miche. Since a few folks under proofed, I pushed my bulk fermentation, maybe a tab bit too long. It clearly was too big for my Dutch oven. 🤣🤣🤣 @David Bachman Added my crumb shot. Only change to the recipe - I increased the proof time in the banneton on the counter after final shape by 30 minutes, the instructions stated 75 to 90 minutes. I did 120 minutes total.

Join us if you're free! See link below and in the Calendar tab. We'll look at community bakes from the past couple weeks and talk about our final French bake (at least for now...) And anything else you want to talk about! https://www.skool.com/live/kRfnWXBjx2t

Mixed yesterday and baked this morning. I used a 10 inch bowl lined with a towel as my makeshift banneton. Then used an 11 1/2” diameter metal bowl as my steam cover, which was barely big enough. The loaf expanded right to the edges, making the sides a bit square and the bowl a little hard to remove. Baked covered at 450 for 20 min, uncovered at 450 for 25 min and 425 for 35 min. Will add crumb shots later. This was a challenging and fun bake!

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

I baked two loaves of 1200 g Miche.