Pain au Levain Miche + Golden Buffalo
I read TFL often and post infrequently, but I thought I'd upload a quick picture of my latest bread. It's a pain au levain miche -- about 1300 grams, so not quite full size -- made with 50% Organic AP flour and 50% heartland mills Golden Buffalo. I just got the Golden Buffalo in the mail and was excited to try it out, and I must say: I'm impressed. It's very flavorful, and has a nice kind of heirloom feel to it. I tasted it before I used it, and it also seems to be quite a bit sweeter than standard white flour. Like whole wheat, for obvious reasons, I think, but without the bran.
Anyway: On to the pic!