The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Miche and buns

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Floydm's picture
Floydm

Miche and buns

Today I made Crumb bum's miche (though I split it into two loaves).



I also made Saffron Rolls with currants.


Comments

xaipete's picture
xaipete

Looks beautiful. I have a bunch of saffron I bought at Costco last year. Where did you get the recipe? I'd like to try it!


--Pamela

Floydm's picture
Floydm

I linked to the saffron bun recipe above. I used currants instead or raisins, but otherwise it is the same.

xaipete's picture
xaipete

Thanks, Floyd. I'll try it. --Pamela

mountaindog's picture
mountaindog

Floyd, I made that this weekend also! ...from the recipe JMonkey posted here awhile back at this great thread.


How long until your dough finished bulk fermenting? My homegrown starter must be slow, using Crumb Bum's 2% starter formula, it took my dough 36 hours to double at 63F rather than 24 hours like most of you seem to get (or 12 hours for those of you using leemid's Bulgarian Swim Team enhanced starter Otis/Carl :-) ) It was tasty though, but could have been more open crumb, but again, I think my starter is a bit too sluggish in cool temps with so little % of it in the entire dough. Actually, this experiment made me want to revive some of the dried Carl's Oregon Trail starter I still have, since it is potent as Crumb Bum and Jmonkey found out.


Love those saffron rolls also, they are a favorite!  --MD

Floydm's picture
Floydm

I had closer to 28 grams activated starter and went a little lighter on the water... around 720 grams, I believe. 


I gave it around 6 hours in the kitchen in the sun, so it was probably close to 70F, then I stored it overnight in our "cold room" that drops down into the 40s overnight.  When I came in to look at it mid-morning, about 20 hours after originally mixing it, it was blowing out of the sides of the bowl.  I divided and shaped the boules then and gave it about 3 hours for the final rise.

trailrunner's picture
trailrunner

Beautiful and I love those those saffron buns. c

crumb bum's picture
crumb bum

Hey Floyd and Co.


Very nice bakes.  Its very cool to see you all still baking the miche that you have most generously named for my bread alter ego.  I think this is my 15 minutes of fame I have heard everyone is supposed to get???  I to have lowered the hydration a bit with no apparent change.  It sure comes out of its container and shapes easier.  I generally go with between 20 and 40g starter depending on kitchen temp.  I have to say that although my starter is fast  it seems to have lost some of its flavor over the last 6 or 8 months.  It still feels like I'm cheating when I make this bread given its ease and timing.


The saffron buns also look delish.  I have yet in my 42 years on the big blue marble to try saffron.  I have seen a few recipes that call for it.  I have heard you don't need much because of price and because of flavor.  Is the saffron subtle or does it stand out in these rolls?  Either way I'm going to give these a try soon.


Da Crumb Bum


PS As you mentioned in your Saffron Bun thread ethnic markets are a great way to get spices and flavors at fraction of the price of the regular store. If your into Thai I would highly reccommend Lily Market on Halsey.  The place is a bit overwhelming but if you get there when it opens the owner will sometimes grab your list and cruise through the store at high speed tossing the items into your basket.

Floydm's picture
Floydm

Hi Crumb Bum... good to see you!


Yes, this is your big moment of fame. ;^)  I was actually thinking I'd add this miche to the Handbook.  You wouldn't mind if I did so and credited you, would you?


Saffron is pretty subtle, but it adds... depth.  I'm too cheap to purchase it regularly, but my mother-in-law brought a bunch back from Spain (a bunch by the standard of saffron, which is still only a couple of grams).


I love Lily Market.  It is right on my commute, so I hit it quite often.  The owner is extremely friendly.

crumb bum's picture
crumb bum

Hey Floyd


I would be honered to have this in the handbook.  Got to tell you though, I did not make it up or invent it.  I just applied sourdough guys (I think thats his name, the guy that got kicked off) to Hammelmans bread.  I feel it belongs in the handbook with or without my name  because of its relative ease and family friendly timing.  Oh and as you know it tastes pretty good as well. Thanks


Da Crumb Bum