3/4/10 - Poilane Style Miche With Liquid Levain
Here's a Poilane style miche using liquid levain that I baked on 3/4/10. The flour mix was 75% WW, 25% AP at 75% hydration. The liquid levain was made prefermenting 20% of total flour using all WW flour for the levain. The salt was 1.8%. Each miche was about 1500g before baking.