▶️ Go to the Bake Like a Boulanger course in the classroom for all the details! We've conquered Pain au Levain, Pain de Campagne, and Miche. Now we're on to Pain aux Noisettes et Figues, a classic nut and fruit sourdough with toasted hazelnuts and dried figs. I've included a few photos here from my test bake a few days ago. Read all about it in the course, download and print the formula and recipe guide, and let's finish strong! As a reminder, you can bake these on your own schedule including any that you may have missed. You'll also find a new course module on the lasting legacy of French baking around the world as well as in France. Remember to click on the checkmark in the upper right hand corner of each page to track your progress.

Check out the chat and the round up. I'll update the slides as additional photos are posted, and please let me know if I missed anyone! I really want to make sure I capture all the bakes. And I know I still owe you all the Pain de Campagne roundup. It's on the way! The final bread formula for our Bake Like a Boulanger Masterclass drops tomorrow afternoon. We'll be baking a toasted hazelnut and fig sourdough (Pain aux Noisettes et Figues) that I think you're going to love.

We will soon wrap up our Bake Like a Boulanger Masterclass with the final bake next week. And it is time to plan our next focus area together. Here are some possible options if we'd like to pick another country. But I'm completely open to a different country or region. Or even a different kind of focus such as techniques (Rubaud, anyone?) or skills. Take the poll and let me know your thoughts in the comments! 1️⃣ Option 1: The Italian "Lievito Madre" Tradition This theme explores the airy, oil-rich world of Mediterranean sourdough, moving beyond the French "ear" to master high-hydration doughs. Members will focus on techniques for Ciabatta and emulsion-topped Focaccia, learning to manage extensible doughs and potentially experimenting with a "stiff starter" for a milder flavor profile. Flours likely needed: Primarily Bread Flour and Semolina (Durum) flour, with optional Tipo 00 for a traditional touch. 2️⃣ Option 2: The German "Natursauerteig" Powerhouse Perfect for members ready to master the chemistry of fermentation, this focus introduces the unique behavior of rye. We will dive into how sourdough acidity is technically essential for structural integrity in breads like Bauernbrot (Farmer's Bread), teaching members how to handle "sticky" doughs that lack traditional gluten elasticity. Flours likely needed: A reliable supply of Dark or Medium Rye flour to be used alongside standard Bread Flour. 3️⃣ Option 3: The Spanish "Masa Madre" & Village Loaves This focus centers on the rustic, high-hydration traditions of the Iberian Peninsula, specifically the protected Pa de Pagès Català. Members will practice pushing hydration levels—often exceeding 80%—to create the iconic "spongy" and irregular crumb of Spanish village breads using familiar grains but new handling methods. Flours likely needed: High-quality Bread Flour (high protein) and potentially a small amount of Whole Wheat for rustic profiling. 4️⃣ Option 4: Scandinavia: The Nordic "Rugbrød" & Tin-Baked Sourdough

Head over to the classroom to find the Miche formula and baking guide, ingredient list, and quick timeline in the Bake Like a Boulanger course. We'll be baking Miche de l’Ours (pronounced meesh duh loorse) means Miche of the Bear. It seems a fitting name for a large substantial bread like miche that traditionally nourished a family. Historically, when freshly baked it was served fresh with butter; by the end of the week, it was still present in the form of pain perdu (French toast) or croutons for soup. It is sometimes said that miche is food that never gives up on the family. This recipe is designed with ingredients easily found in most grocery stores and includes whole wheat flour, rye flour, bread flour, and all purpose flour. The blend of flours seeks to recreate a traditional French flour with lower protein and milled with a bit more of the wheat bran and germ than you'll find if American bread flour. The total hydration, including the flour and water contributed by the starter, is 76%. You'll want to aim to maintain a dough temperature of 76 F throughout fermentation. Traditionally it is baked 'bien cuit' to a dark mahogany color as you can see in the photos from my test bake last week. And remember to click on the check mark at the top right corner of each page to document your progress. Even if you're not baking along, you'll find lots of interesting information about French baking and bread culture.

It is so fun to talk about bread with all of you!