It's been a heck of a bread making weekend. Considering downstair neighboors and the French method don't mix well, I decided to make them some loaves too. 11 one pound boules of sourdough are retarding in the fridge right now, but I was impatient and hungry so I baked one of them today. Didn't turn out as dark as I like but that happens(my stomach was rushing me to get the rest of dinner in the oven.) This is a Poilâne-Style Miche I modified from the BBA and my own experiance with Poilâne. Critique, questions, and comments are always welcomed!
I just shaped my boules for the Roasted Onion and Asiago Miche from the BBA. Problem is, I don't have room in my fridge to put both baking sheets in?! It's almost 2pm here in LA, and they've now been sitting out for about 30 minutes after shaping. Can I bake them tonight?? Should I be waiting for them to double??
So this is my second attempt at making this bread. Actually, the first one turned out beautifully, but this is what I did differently.
A few days ago I baked a couple of loaves of Poilane-Style Miche from PR's BBA and they did ok but the crumb was tougher and waxier than I would have liked. Can people familiar with this recipe tell me how I might make the crumb lighter? Should I put in a couple of eggs? Milk? Vegetable oil? Since I am a novice I am reluctant to substitute with recipes I am not familiar with.
Please note below that since I have no easy access to medium grind WW flour I have, as P.Reinhart suggested, gone with the 50/50 of bread flour /WW flour alternative.