I read TFL often and post infrequently, but I thought I'd upload a quick picture of my latest bread.  It's a pain au levain miche -- about 1300 grams, so not quite full size -- made with 50% Organic AP flour and 50% heartland mills Golden Buffalo.  I just got the Golden Buffalo in the mail and was excited to try it out, and I must say:  I'm impressed.  It's very flavorful, and has a nice kind of heirloom feel to it.  I tasted it before I used it, and it also seems to be quite a bit sweeter than standard white flour.  Like whole wheat, for obvious reasons, I think, but without the bran.

Anyway:  On to the pic!

Miche, Ponte-a-Calliere

I ordered Golden Buffalo flour from Heartland Mill after reading several very positive comments about it from other bakers on TFL. I have my first bread using Golden Buffalo fermenting. It is Hamelman's Miche, ponte-a-calliere, which I have made several times before, using King Arthur First Clear flour.

I'm posting this recipe for discussion as we have been talking about it on the Glezer firm starter thread.  I have made this bread often with variations because I did not have the high-extraction flour yet.  I recently purchased the Golden Buffalo flour from Heartland Mill in Kansas and it was superb.  I didn’t take photos of those so will next time I make it.