grongar:
Poilane Style Miche - Firm starter after 6-hour fermentation
grongar:
Poilâne Style Miche - Preparing "Marco" the starter
grongar:
Poilâne Style Miche - Dry ingredients
grongar:
Poilâne Style Miche - Adding starter
grongar:
Poilâne Style Miche - Mixing firm starter dough
grongar:
Poilâne Style Miche - Firm starter turned out on counter
grongar:
IPoilâne Style Miche - Kneaded
grongar:
Poilâne Style Miche - Ready to ferment
grongar:
Poilane Style Miche - Firm starter removed from fridge the next day
grongar:
Poilane Style Miche - Firm starter cut into pieces
grongar:
Poilane Style Miche - Flour, salt, firm starter
grongar:
Poilane Style Miche - Water added
grongar:
Poilane Style Miche - Mixing dough
grongar:
Poilane Style Miche - Mixed dough turned out on counter
grongar:
Poilane Style Miche - Kneaded dough
grongar:
Poilane Style Miche - Ready to ferment
grongar:
Poilane Style Miche - After 4.5-hour fermentation
grongar:
Poilane Style Miche - Couche-lined bowl
grongar:
Poilane Style Miche - Ready to shape
grongar:
Poilane Style Miche - Shaped into boule
grongar:
Poilane Style Miche - Placed in couche for proofing
grongar:
Poilane Style Miche - Covered for proofing
grongar:
Poilane Style Miche - Scored
grongar:
Poilane Style Miche - Time to rotate
grongar:
Poilane Style Miche - Cooling
grongar:
Poilane Style Miche - Cover girl
grongar:
Poilane Style Miche - Slicing
grongar:
Poilane Style Miche - Crumb
grongar:
Poilane Style Miche - Morning Miche
grongar:
Poilane Style Miche
