because of a "mishap" when baking my usual pain au levain, I ended up with a lot of dough making two 3 lb miches.
when baking early morning I accidentally (wasn't awake enough yet) underbaked them at 45 mins 450F/230 C.
when I discovered the problem I reheated the oven and baked them additional 20 minutes.
what baking time would you recommend otherwise? I will aim for 70/80 mins next time.
now they are out of the oven, center temp was 200F/100C, have started crackling right away when cooling (the sound of crust, to speak with peter reinhart!)