Working on Gérard Rubaud Miche
I'm sure that many of TFL members remember the recipe -http://www.thefreshloaf.com/node/15778/g%C3%A9rard-rubaud-miche submitted by Shiao-Ping.
On November I was experimenting with the recipe-changing flours, adjusting time of proofing and fermentation.
Whole Grain Miche
Second-Pine Nut Rye Bread with pâte fermentée
Third Miche with Chestnuts