The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

First post: Miche Pointe-a-Calliere

cpc's picture
cpc

First post: Miche Pointe-a-Calliere

I've been reading this website for a while, but this is my first post.  Yesterday I baked the Miche Pointe-a-Calliere from Hamelman's Bread.  I made this for the first time last week, and loved it, so I was excited to try it again.  I halved the recipe, because I'm the only one who eats bread in my house and don't know what I'd do with an almost 4lb loaf!  I used a whole wheat as opposed to white flour culture because that's what I have.  And I extended the primary fermentation and proofing time a bit because it's about 70F in my apartment (not 76F which the recipe recommends).

Here's the loaf!

And the obligatory crumb shot.

The crumb is a bit dense and moist.  I think it was a bit underbaked.  (I was concerned that it would be overbaked because I baked it for the full hour even though I halved the recipe, but I guess that wasn't the case...)  Tastes great though!

Comments

dmsnyder's picture
dmsnyder

Hi, cpc.

Welcome to TFL!

That's a lovely Miche. It looks like a lower hydration bread than Hamelman's. I say that because of the crumb (which is fine, on its own terms) and the profile of the bread. I suppose your flours were more absorbent than the high extraction flour Hamelman uses.

Looking forward to seeing more of your baking.

David

cpc's picture
cpc

Thanks!

The flour is red fife flour from a local farmers market.  I'm not sure what the extraction rate is, but it looks somewhere in between white and whole wheat, so I thought it would be appropriate for this bread.  Anyways, next time I'll try upping the hydration a bit.