3-Stage Pain au Levain Miche

Hello, everyone. I thought it was time that I should try out a new bread making process, as I've been baking a lot of tartine bread and have made enough small changes that I feel comfortable with the formula. So, I decided to scale down the formula for traditional 3 stage pain au levain from The Bread Builders to make a little over 4kg of dough. I did make a couple of very small changes, for convenience's sake: I let the levain seconde ferment for 10hrs instead of 8 (but mixed it with cooler water) so I could get a better night of sleep, and I increased the hydration to 68% and utilized a 1hr autolyse so I could knead it in the bowl instead of having to transfer it to the counter to knead for a long time. I also used 25% whole wheat flour to try to simulate medium-extraction flour, but I think I'll use 50% next time for "high-extraction".

As you can see, they are scored like pain poilane

Crumb shot

Another thing I baked but didn't take pictures of (oops!) was a sourdough pizza crust that I used for fennel pizza and mushroom pizza. It followed a similar procedure from my last pizza post, but used 200g of 100% hydration starter, 400g of flour, 10g of salt, and 5g yeast. I also refrigerated the preshaped dough for 24 hours, as suggested by David Esq.