The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SFBI Miche (take 2), and Pastry assessment

  • Pin It
Mebake's picture
Mebake

SFBI Miche (take 2), and Pastry assessment

Since the day I baked my first San Francisco Baking institute’s Miche (Posted by dmsnyder here) , I wanted to have another go at it soon. Alas, I have been distracted by several other formulas and books and eventually ended up putting it off. Two days ago, I was reminded by the formula when I saw my wheat germ bag sitting in my freezer and decided to give the formula another whirl.

Although the formula calls for a high extraction wheat flour, all I had was whole wheat and bread flour. I  assumed that the Indian flour (Chakki atta, or Stone milled whole wheat flour ) that I’ve purchased recently was refined to an 85% extraction as is the case with other brands, but it was labeled: 100% whole wheat flour. I’ve decided to add bread flour to the final mix to approximate the ash content of the high extraction flour.  The % of prefermented flour is down to 10% as I was planning on baking it after 18 hours, but ended up baking after 8.

RECIPE:

INSTRUCTIONS:

 Mix all ingredients at once, by hand or using a mixer for 5-10 minutes. Rest the dough for 5 minutes and resume mixing for another 5 minutes. The dough will not be sticky. Shape as a round and let ferment in an oiled bowl for 3 hours at preferably 78 F or 24-25C, folding it every 50 minutes . By the end of bulk fermentation, the dough will have risen by 50%. scrape your dough onto a floured surface, pat the dough even (Don't knead), Pre-shape it into a round, and leave it to rest for 15- 20 min, covered. Dust your basket or kitchen towel with a mixture of all purpose flour and rice flour, and shape your dough and invert it smooth side down into the basket. Retard your dough in the refrigerator for 8 – 18 hours at 10C.

Next day, remove the dough from the refrigerator and let rest at room temperature. The final fermentation will be 3-4 hours, but watch the dough NOT the clock. 50 minutes before you plan to bake your dough, Preheat your oven with a stone in place to a 500F or 260.  5 minutes before loading the bread, place your steaming dish filled with wet towels on the bottom of your oven.  When ready, invert the dough on baking paper lined peel/ board and close the oven immediately. Bake for 15 minutes with steam, and then remove the steaming dish and reduce the temperature to 400F for another 20-25 minutes. 

When the time is over, remove your bread from the oven. Wear oven mitts, and tap on the bottom of one loaf, It should sound hollow. Furthermore, you may insert a thermal probe into the center of the loaf from the bottom, and the temperature should register 195-200F or 90-95C. If it doesn't, put it back in the oven for another 10 minutes. Cool the bread completely on a wire rack, prior to cutting. 

 The bread was sliced after 4 hours, and the interior was moist. Breads of this type will use more rest period for the flavors to set, so it wasn't at its prime. Today, I made an olive and cheddar cheese , and it was delightful! This is a keeper despite leaving out the toasted wheat germ. I will purchase the high extraction Chapati atta I found lately for this recipe and add wheat germ to it next time.

 As to my pastry classes, I've had my first theoretical and practical assessment last weekend in Cold and hot desserts.The theory part was easy and I’ve done well. For the practical,  I was asked to do Crepes Suzette and Coffee Bavarois. I started with crepes suzette, but struggled to get it right. I made two scrambled crepes in two different pans, and felt frustrated. I began making the bavarois to boost my confidence up abit, and after pouring it into moulds, I mixed crepe batter again but managed to season the third pan properly. The crepe peeled off nicely. As to the sauce, it was somewhat tart, as I’ve forgotten to caramelize the sugar first and reduce the sauce, however, I managed to salvage it in the end. All that wasted my time, and I should have started with coffee bavarois first as It needs refrigeration. Ultimately, both desserts were plated and presented to the Chef and received approval. Sadly, I have forgotten to take a picture of the final products.

I have two classes and one last assessment in baked goods, and I'll be done.Time sure flies!

 

-Khalid

 

 

Comments

isand66's picture
isand66

Excellent looking Miche Khalid.  Your crust and crumb look like they came out perfect and I'm sure the bread tasted as good as it looks.

Sorry we missed seeing your latest pastry but I'm sure it was worthy of a passing grade.  Good luck on the rest of your classes.

Regards,
Ian

Mebake's picture
Mebake

Thanks Ian :)

I have yet to zero in on the flavor of a true SFBI miche. The desserts were good, especially the coffee bavarois (cold).I think i passed the assessment. I'll try to remember to take a picture of my next assessments products. 

Happy holidays!

 

 

isand66's picture
isand66

My wife bought me a Nutri- mill for a present so maybe I can try making my own high extraction flour.  Now I have to start picking some peoples brains on TFL on how to mill the correct way!  Before you know it I will be growing my own wheat!

Look forward to your next post.

Regards,
Ian

Mebake's picture
Mebake

Jump in the bandwagon, Ian!  you will love freshly milled whole wheat flour. If you like whole grain breads, I suggest you seriously consider Peter reinhart's whole grain breads, now that you have a mill. 

All the best.

 

 

isand66's picture
isand66

Thanks my friend.  I actually bought his book when it first came out as I'm a big fan.  Now that I have the mill I will have to go back and re-read it and try some of the recipes again.

I sent you a PM about milling so I'm hoping you can give me some advise.

Regards,

Ian

dmsnyder's picture
dmsnyder

Although a miche is traditionally made with high-extraction flour, I found I actually preferred this one made with 75% AP and 25% WW, plus the toasted wheat germ. Anyway, yours looks really good.

David

Mebake's picture
Mebake

I will have to try it again with 75% all bread/all purpose+ wheat germ. 

Thanks, and happy holidays!

dabrownman's picture
dabrownman

Can't beat that bread for everyday eating .  It has to be great for sandwiches and toast!.

Don't forget you still have the chocolate classes to make up - and don't forget to take pictures of them since we love chocolate around here.

I baked another variation of a fruit cake for you too!

Happy baking Khalid

Mebake's picture
Mebake

I will attend the next chocolate classes and take photos :)

Thanks for the fruit cake :)

Happy baking and holidays to you too!

 

Janetcook's picture
Janetcook

Hi Khalid,

So glad to hear your classes are progressing well.  Sounds like a very anxiety producing process when testing happens. I know when I start baking something new I get totally unnerved and it takes me quite awhile until I find the confidence to merely relax and enjoy making what I am making.  LOVE baker's math because it does allow me to understand recipes/formulas better and how they ultimately work….

Miche looks beautiful. I love how you scored it.  A new design for me to try when I bake a boule.

Thanks for the post and photos Khalid.

Janet

Mebake's picture
Mebake

yeah, it can be stressful during an assessment. 

As to the scoring, i was trying to imitate the signature scoring of Le pain quotidient Miches. I like how mine turned out, though.

Thanks, and happy holidays

 

hanseata's picture
hanseata

Very nice looking loaf, Khalid!

I also find it hard to get to baking all the interesting breads I see posted in TFL, Wild Yeast, and other blogs, not to mention my tons of books (just got 2 new ones).

I cross my fingers for your pastry progress - hopefully we'll get to see some more photos, too.

Best wishes for the New Year,

Karin

Mebake's picture
Mebake

I like to focus on certain types of breads and try to get them right as much as i can. Mind you, i still haven't yet made my first Challah, brioche, panettone, Horst bandel Rye...  and countless others.

Thanks for the wishes,

Wishing you a happy holiday!

CeciC's picture
CeciC

Very good looking miche!! 

Im going to bake this next week !! I wheat gem is now added to my shopping list 

Mebake's picture
Mebake

Thank you, Ceci 

Let us know how it turns out for you.

 

golgi70's picture
golgi70

Loaf of bread Khalid.  I bet it will improve over the first few days taboot.  Some pastry is tricky enough putting some pressure on makes it all that more overwhelming.  One of our assignments in school was to develop a dessert menu for a restaurant that we made up.  I chose a high end BBQ restaurant and made a nice menu of desserts and then decided to add the sampler which was a plate of all the desserts done small.  Everyone had to make 1 dessert from the menu of our chefs choice.  Guess which he chose from my menu.  

Look forward to seeing your chocolate work 

Happy Holidays 

Josh

Mebake's picture
Mebake

Thanks Josh!

What a novel way to assess students! Did he choose cream caramel?

It will be months before i can do chocolate. 

All the best.

golgi70's picture
golgi70

Oh they chose the sampler. I got to make 5 mini desserts. Shoulda left that off the menu. 

Chocolate is tons of fun. 

Josh

Mebake's picture
Mebake

Oh , i see. Hehe ;) i guess it was a testimony to your huge enthusiasm in pastry. Looks like chocolate classes are very interesting, thanks for the heads up, Josh!