- Double batch - Stiff starter: 1:6:4 adjusted water/ flour in recipe - Mixed to shaggy in Artiste mixer - Autolyse 45 min - Add salt and mix, speed 1 5 min - Rest 10 min, mix again 6 min (pic 1) - Dough still gloppy but moved containers and did 1 set coil fold, dough temp 79° (pic 2) - 3 more coil folds 45 min apart , dough temp stayed around 77- 78° (pic 3/4 before next coil folds, pic 5 after last coil) - Rest to finish bulk (pic 6) - Did 1 coil fold just before preshape - Total Bulk Ferment 7hrs - Preshape, rest 20, shape (pic 7) - Cold proof 4 hrs - Freeze while oven preheated for easier scoring - Bake 25 min lid on Dutch oven, 15 completely out of DO and on oven rack - Cool overnight, slice, enjoy! - (Baked second loaf this morning after 16hr cold proof)

The grigne literally translates to the "grin" or "smile" of the bread, a poetic way to describe the beautiful, jagged opening that appears along the crust where the baker has scored the dough. Pronounced green-yuh, this term refers to the specific aesthetic and physical bloom of the crust that occurs as a result of the coup de lame, or the stroke of the blade, which allows the loaf to expand rapidly in the heat of the oven. Historically, the quality of the grigne was the ultimate mark of a baker's skill, signaling that they had mastered the delicate balance of fermentation and oven steam to achieve a perfect "oven spring." When a sourdough loaf is properly fermented and steamed, the grigne will peel back to reveal a contrasting, lighter-colored interior and often a crisp "ear" that stands proud of the loaf. Achieving a proud, sharp grigne depends heavily on the apprêt, or final proofing, as under-proofed dough will burst too violently, while over-proofed dough will lack the energy to "smile" at all.

I'm finalizing the formula for next week's miche and need some feedback. Typically these are large 2 kilo/2000 gram boules or bigger. I'm sizing down for home baking and to account for the use of a Dutch oven by many of you. What dough weight would work best for you? Let me know below! Also, this one is going to use a stiff starter (levain dur) and will be at least a third whole wheat flour. We'll also use an autolyse for this one! (Image of Miche is from Standard Baking Co. in Portland, Maine)

Started around 3:30. Mixed dough in the ankarshrum. Stretch & folds. Had a struggle to keep temp below 80 as it was very warm today. Coil folds 1-2-3 temp went down from 80-77-75. I had to put my container in a closet on the floor where it was cool. Dough seemed sticky and nearly impossible to handle. I was afraid I was adding too much water as I wet my hands to handle it but after the 1st coil folds there was improvement. Bubbles were showing up - yay! Had a meeting tonight so the process was drawn out a bit but I think it actually helped the consistency. Waiting on the pre-shape bench rest now. It’s going to be a late night but I want to bake in the morning… Update: shaped and in the bannetons.

https://www.skool.com/live/MTtwpNQMY47