Miche 2.0

I had to try another big honking loaf.  My interest was piqued this time by wassisname's recent post:

http://www.thefreshloaf.com/node/34256/big-ol-rye

I followed his procedure exactly to the best of my ability.  With cooler ambient temperatures in the kitchen, I used my oven with the lightbulb on, at times, for proofing my starter and bulk ferment.  The final proof was on the counter at about 65-68F, and it overflowed my largest round brotform.  So the sides are a bit unkempt.  But this is a great bread!  The sour is noticeable with all of the rye (I used KA Pumpernickel) in the preferment.  I will definitely try this again, but do my final proof in a larger linen-lined bowl.

Dave