Well, this is not how my sourdough bread usually comes out and this bread had a 11 hour bulk ferment before going into the refrigerator. 😐. Could have been my Levain since I made it a little different this time. I think the loaves looked kinda flat even though they had an ear. I made two at once since my sister wanted some practice on making sourdough bread. I also think 450 was too hot for my oven since I only baked the bread 38 minutes and the temperatures was 213. I used an Aliquot for the first time and was going according to the Aliquot. I haven't cut this bread yet to look at the inside.

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)

Here’s my addition! Bulk was approx 6 hours with an average dough temp of 78. Cold proofed for 16 hours

Bake Like a Boulanger month continues! Today's word is POINTAGE. In the rhythmic life of a sourdough loaf, we arrive at the pointage, which literally translates to "pointing" and is pronounced pwan-tahzh. Within the professional French boulangerie, this term refers to the primary or bulk fermentation, that critical period between the end of the mix and the division of the dough where the wild yeast and bacteria perform their most transformative work. Historically, the name originates from the old French practice of checking if the dough was "to the point" of readiness, a sensory skill passed down through generations of artisans who relied on the smell and feel of the dough rather than modern timers. This stage is where the vast majority of your bread's flavor profile and organic acids are developed; it is a delicate dance of patience that sets the stage for the détente, or the short rest after dividing, and ultimately influences the grignage, the artistic blooming of the crust during the bake.

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