#miche bread

608g bread flour (70%) 174g whole wheat flour (20%) 86g rye flour (10%) 696g water (80%) 216g levain (25%) 20g butter, room temp (5%) 18g salt (2%) 2 Tbsp and more sesame seeds bulk fermentation 6 hrs, proofing 13.5hrs 475F mins with lid on, 450F 25 mins without a lid

304g bread flour (70%) 87g whole wheat flour (20%) 43g rye flour (10%) 348g water (80%) 108g levain (25%) 20g butter, room temp (5%) 9g salt (2%) bulk fermentation 8 hrs, proofing 17 hrs 475F mins with lid on, 450F 25 mins without a lid rye맛이 생각보다 나지 않았다. tartine country rye 와 비슷하지만, rye 맛이 더 둔화된 듯한 느낌의 빵.