levain: 24g AP 24g Rye 48g h2o / autolyse: 300g BF 60g AP 72g WW 330g h2o 11g salt / 6 hour bulk at around 74 degrees shape and retard for 16 hours / baking in a pizza oven so just add a pan with water for steam, bricks are 480 F then oven lowered to 400 F after about 16 minutes and have them elevated off the brick for 10 minutes. then moved to a 350 F oven for an additional 8 minutes. Levain was at peak when mixed to autolyse.

levain: 24g AP 24g Rye 48g h2o / autolyse: 300g BF 60g AP 72g WW 330g h2o 11g salt / 5 hour bulk at around 68 degrees shape and retard for 16 hours / baking in a pizza oven so just add a pan with water for steam, bricks are 480 F then move to a 350 F oven after about 20 minutes and have them elevated off the brick.... Levain went too long, and overate itself (Glutten!!)

levain: 24g AP 24g Rye 48g h2o / autolyse: 300g BF 60g AP 72g WW 330g h2o 11g salt / 5 hour bulk at around 68 degrees shape and retard for 16 hours / baking in a pizza oven so just add a pan with water for steam, bricks are 480 F then move to a 350 F oven after about 20 minutes and have them elevated off the brick

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!

Levain – 38 g stoneground whole wheat flour – 38 g bread flour – 76 g water – 38 g ripe sourdough starter Main dough – 773 g bread flour – 114 g whole wheat flour – 51 g whole grain rye flour – 550 g water (reduced from 653) – 18 g fine sea salt My starter is 15 days old and doubles in 4 hours. I did a bulk fermentation for 7 to 8 hours. And then in the fridge for about 12 hours. I live in Europe and my flour has about a 10% protein level