Poilne-Style Miche Adapted from Peter Reinharts The Bread Bakers Apprentice and Whole Grain Breads

Day One: Make the Starter Starter 198g (1 cup/7oz) 75% Hydration Starter (I will use 100%) 255g (2 cups/9 0z) first-clear flour 113g (1/2cup/4 oz) water, at room temperature o Mix until it comes together. Knead 3 minutes. o Let sit for 4-6 hours (or until double in size) and then refrigerate overnight Day Two: Make the Dough o Take out of the refrigerator 1 hour before making the dough. Cut the starter into small pieces. Final Dough All of the barm 907g (7 cups/32 oz) first-clear flour 23g (3.25teaspoons salt/0.81 oz) salt 510-624g (2-2 3/4cups/18-22oz) water, lukewarm (90-100 F) o Mix the dough o Autolyse 30 min o Knead for 15-20 minutes or until window-pane test o Ferment for 4 hours or until the dough nearly doubles in size o Shape (preshape, 30 minutes bench rest, final shape) o retard for 2-3 hours OR let proof overnight Day Three: Bake the Bread o Take the bread out 4 hours before you plan to bake o Half an hour before baking and preheat the oven to 500 degrees at the same time o Turn down to 450 degrees and steam for 25-35 minutes o Turn down to 425 degrees and bake for 30-40 minutes