The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Central Milling Type 85 Malted

BurntMyFingers's picture

For my second miche taste test I wanted to do two things: compare King Arthur High-Extraction flour against Central Milling Type 85 Malted, and experiment with a smaller loaf after the comment from one of my tasters that the first loaf was "gummy" (though he ended up liking that loaf the best.) Above is a closeup of the result, with the Central Milling loaf on the left.

As you can see, the King Arthur flour has higher ash content which led to a difference in taste that I found distracting (it actually did taste like ash, or chalk, but to a very subtle degree) while others didn't mind it. The crumb turned out great and this 75% formula (producing a loaf that's a bit over 3 lbs vs the 2 Kg full-size miche) is an ideal size for a 5 qt dutch oven if you're using that method.

The complete results of the 2nd miche test are available here: . The first taste test is at and my TFL post about it is at . Thanks for reading... and commenting!


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