The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Another "version" of the Rubaud Miche :)

jacobsbrook's picture
jacobsbrook

Another "version" of the Rubaud Miche :)

Thank you Shiao-Ping for sharing your wonderful skills as both a baker and a true artist!  Also thanks to MC for sharing with the "inspiring" story from Vermont.  After reading the blogs from Shiao-Ping and Farine I decided why not try???  Maybe the flavor will be what I am seeking. 

I followed as best as I could the formula that Shiao-Ping described, with only timing and my lacking a standmixer being an issue.  Therefore I used an autolyse of the flour, water, and starter, minus the salt for 30 minutes.  Then 6 stretch and folds one every 30 minutes.  After pre-shape and shaping, the dough was placed into the couche  and off to the fridge.  It remained in the refrigerator close to 14 hours.  In the morning the the cold dough went directly into the pre-heated oven at 500F with steam for the first 15 minutes and dropped to 450F for the remaining bake.  I am happy with the resulting loaves.  The flavor is mild and light and I agree with others that the resulting loaves are surprisingly light. The best description I can think of is "YUM". 

I cannot wait to see how they "age".  As usual my scoring leaves much to be desired, but you can't see that when it is sliced for a sandwich.  :)  

Once again thank you to the Artisans of TFL.

Best regards and well wishes.

 

Comments

dmsnyder's picture
dmsnyder

Your crumb looks great. 

The flavor is extraordinary, isn't it?

David

jacobsbrook's picture
jacobsbrook

Thanks David.  Yes the flavor is amazing.  I have never baked with spelt or for that matter with a 3 step build.  One can taste the complexity of the flavors which I am sure due to the build.  I am looking forward to trying this one again down the road. 

I had not baked for a week or so because our advertising season has started.  We had just finished eating a "harpoon miche" I purchased at the KAF bakery.  I was sadly surprised that I did not enjoy that bread at all.  That was way too overpowering and strong flavored.  More bitter I suppose and heavy.  The Rubaud "style" bread is a delight but makes me wonder if I am now totally spoiled by my home bakes.

All the best..

SylviaH's picture
SylviaH

Lovely crumb. 

Sylvia

ehanner's picture
ehanner

I know you are pleased at such a wonderful looking bread. It is a special loaf.

Great job.

Eric

CaptainBatard's picture
CaptainBatard

 the flavor only gets better. Did you find the 3 step feed improve the vigor of the levain? I was amazed when my tripled.

Judd

jacobsbrook's picture
jacobsbrook

Thanks...  Eric.  You're up in WI right?  I don't know why I thought of that.   If I am wrong I'm sorry.  Thats our old stomping ground.  My inlaws are from Manitowoc.  Lived in Kenosha for a while before heading to the land of Lincoln for a few years.   Anyway, I enjoy your comments here on TFL to many of the threads.  Very informative, thank you!. 

Judd, I didn't notice a huge jump in the levain, but sometimes I am oblivious to the obvious, lol.   Enjoy your bakes and good luck with you upcoming bakes.  I read on David's blog you have some visitors to bake for.  That is always fun.  I think we all learn alot from the generous bakers on TFL.  It is such a wonderful site.

Happy Baking!

 

ehanner's picture
ehanner

I live in Mukwonago about 30 minutes SW of Milwaukee. Are you hanging out in IL now? I saw where you were in VT and tried the Harpoon Bread.

Did you find that to be a too sour bread or what was it that you didn't care for?

Eric

jacobsbrook's picture
jacobsbrook

We moved from Lake County IL (Gurnee / Zion areas) 5 years ago and now live in NH on the Vermont border.  Lots of family and friends still out there in WI/IL.  Personally the one thing I truly miss is going every once and a while to Culvers.  Yes I know it is "not so fast food that is still bad for you", but I still enjoyed going to the drive through for a brat.  I used to drive up to Sheboygan to visit a specific butcher up there that made wonderful sausages.  Again not too healthy for us, but yummy especially in the summer.

The Harpoon Miche flavor was an overpowering bitter.  Mind I grew up with European parents so I am used to many styles of breads, but this was not enjoyable at all, for me.  I'm sure if Jeffrey Hamelman is offering this out of the KAF bakery, it must have a good following.  I am just not one that will partake again. ;)