Here's a short example video of me scoring the 1,800 gram Miche early this morning. If anyone wants to try this, maybe you'll get that last score more parallel than I did 😂

I baked Pain de Champagne loaf and I tried to maintain the dough internal temperature around 23C during the bulk fermentation and the fridge temperature around 4C during cold proof. I am very satisfied with the result. Thanks to @David Bachman for his advises and last week feedback

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Check out a presentation of all the bakes from each week of the April Masterclass in the community showcase page of the course. The Pain au Levain week showcase has now been added. If I've omitted anyone I apologize! Please let me know, and I'll get is sorted ASAP. I'm attaching a copy here as well, but I encourage you to visit the course, review all the modules and baking guides, and document your progress by clicking on the check mark in the upper right corner of each page. Thanks for all the great baking, and let's keep it up for Pain de Campagne Week! And if you're free at 7:30 EST this evening, join us for the live chat. If not, watch for the recording!

Head over to the classroom to find the Pain de Campagne formula and baking guide in the Bake Like a Boulanger course. This recipe is very similar to the Pain au Levain from last week with the addition of rye flour for that traditional, rustic country bread flavor and aroma. You'll notice a bit of sourness from the rye and you may see fermentation move more quickly than with the Pain au Levain. We'll talk through the recipe on the next live chat this Wednesday at 7:30 p.m., but feel free to drop your questions anytime! You also find a short new module on the traditional French village bakery and communal oven (Four banal). Check it out! And remember to click on the check mark at the top right corner of each page to document your progress. And I also want to welcome our newest members from the past couple weeks. We're so glad you've joined us! Welcome @Ehsan Omara , @Xiomara Larson , @JoAnn Amato , @Jocelyn Walters , @Mandee Roth , @Angela Brake , @Sandy DeBar , and @Priscilla Fuesting