The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

2.2kg Sourdough Miche...

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breadbakingbassplayer's picture
breadbakingbass...

2.2kg Sourdough Miche...

Hi All,


Just wanted to share with you some pics of the 2.2kg miche that I baked on 12/13/09...  It's the biggest bread that I have ever baked, and one of the best tasting...  Enjoy!


Tim







Comments

dmsnyder's picture
dmsnyder

Big breads are fun!


David

DonD's picture
DonD

Hey Tim, do you really mean 12-23-09?


Don

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  I'm baking in the future...  This is the loaf I will have baked on 12/23/09.  I fixed it...

DonD's picture
DonD

Great miche, Tim. She's a big one too!


Don

La masa's picture
La masa

That miche looks great!


What temp did you bake it at, and for how long?


Do you use a stone above the loaf?


 

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  I baked it on a stone...  I preheated the oven to 550F for about 45 minutes.  Placed the loaf directly on the stone, placed 2 cups of water a steam pan, sprayed the insides of the oven wall.  Baked for 40 minutes at 450F, rotated the loaf and another 1hr at 425F until I got an internal temperature of 205F.

maawallace's picture
maawallace

Crumb looks great - what formula did you use?

breadbakingbassplayer's picture
breadbakingbass...

Thanks!


I increased the following recipe to get me about 2500g of dough:


http://www.thefreshloaf.com/node/13326/artisan-iii-miche-sourdough-two-levain-builds-230-final-dough