Please complete an analysis for me. I uploaded an interior and exterior photo (I know you said I could do three, but I only took two). Here's the info you asked me to provide: Bake Name: French Miche Details: 85% high extraction wheat flour, 15% dark rye flour. I added hot-soaked sifted bran (about 2% of flour weight) as well. I used a liquid starter (20% of flour weight). Thanks!

I'm guessing you're here because you want to improve your sourdough bread baking. Here at the S.I.S. we provide you access to BreadScore™ so you can do just that. 🌟 I think it is easier to see that in action than to try to explain it just now, so I'm going to ask you to do two things: ➀ Say hi and introduce yourself right here, and ➁ Head over to the BreadScore New Requests chat to see how it works. 🌟Thank you for being here! If you have any questions please feel free to post them anytime.