After a long time being intrigued by artisan bread baking, I finally decided to give it a go. I think I got it from my father, but I usually dive in head first and think "go big or go home."
Last weekend, after experimenting a little bit with my sourdough starter I decided to pick up a copy of BBA and start baking...with the Poliane-style miche. Other than not using the high-extraction flour (did a 50/50 bread + whole wheat mix) I made no modifications and I'm fairly pleased with how it turned out. Of course, you guys are the experts, so please let a newbie know what you think! Personally, one of the best tasting breads I've had in a while. 3 days after baking and I'm amazed at how the flavor has changed and gotten even more complex!
Here's a shot of the miche right after shaping it into a boule:
The scoring (just a bought a lame, so hopefully it will improve quite a bit)
Right out of the oven...I think maybe it should be a little darker? The lighting is a little off..probably something to do with my iPhone:
A close-up of the crust and crumb:
I've really only been baking on the weekends, but hopefully I can find a way to work in some bread baking around my weird work schedule during the week so I can post more often.