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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!
1,000 grams total dough weight or smaller
1,200 grams is fine
Let's go big (1,800 grams) and divide the dough into two if necessary
I have other ideas to share below
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