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.

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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)

I went a little off script.... - Doing a double batch of dough - Used my stiffer starter, it was a 1:6:4 ratio, and adjusted the flour / water accordingly - Mixed in my mixer - Mixed to a shaggy dough / Autolyse 45 mins - Added Salt - Mixed 5 mins - Rest 10 min - Mixed another 6 or 7 mins - Dough still very gloppy and sticky, but moved to my proofing container and did a set of coil folds Now it's resting. Dough Temp 79 (from the mixing). I'll keep an eye on it. It's on a proofing mat but I have the temp set to 78 (normally it's around 80 to 85 which keeps the dough about 75) I will reduce the amount of coil folds due to the initial gluten development in the mixer. I'll keep you posted on the call tonight! ** This is reminding me of the Country Loaf (Henry's recipe) I did last Wed. Not quite as high hydration but close. That was also a double loaf, so this time I used the mixer instead of the slap / folds to build the gluten early. Wondering if it's best when doing 2 loaves to mix separately - essentially building 2 single loaves, or the double batch of dough and then divide. It does seem to behave different when it's the larger batch of dough.....

Adding a pic of the crumb and changing to BreadScore request. First pics today. Outside looks good but expecting inside to be a disaster considering the explosion yesterday. I will send crumb photos when it cools. I have a bridal shower to attend today. I am hopeful to be out before the live call even if I have to join from my phone while on the way home. Happy Baking Today!!