Underburnt is the best way to describe the carmelization that happens on a magnificent miché. Same dough, two expressions, I even baked them at the same time….. what the whaaaaat? WW Octane stiff levain with a main dough consisting of gorgeous Joaquin Oro milled on a
@panarchymills Astriè style mill. Octane was grown by
@nikdurst Tule Farms in Capay, CA and the Joaquin Oro was ‘25 crop from
@melgardfarmmill in Turlock. All my whole wheat is milled on a
@newamericanstonemills mill. Having access to these tools and grains has taught me so much, this is a rabbit hole that is worthy of exploration.