The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA Poilane-Style Miche

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jisgren's picture
jisgren

BBA Poilane-Style Miche


 


Third weekend of baking.  This is the Poilan-Style Miche from BBA.  Will post pics of crumb once we cut into this tonight!!  My three week old sourdough starter is superactive and raised this in record time!

gaaarp's picture
gaaarp

Wow!  That's a gorgeous loaf!  It looks just like the miche in BBA.  I bet it will taste great, too.

dmsnyder's picture
dmsnyder

I love the reddish color of the crust.


What flour(s) did you use?


David

jisgren's picture
jisgren

Used KA whole wheat sifted in a fine sieve to remove some bran. Tastes really good, but crumb is denser than I expected, although that may be that I am not used to whole wheat.

gaaarp's picture
gaaarp

I, too, made a miche when my starter was yet young.  And I, too, found it rose well but was dense.  I am interested to make it again, now that my starter is quite mature.  I am taking part in the BBA Challenge, and I expect that we will get to the miche around October or November.  Adrian (my first starter) will be about a year old by then.

xaipete's picture
xaipete

A great effort esp. with a 3 week old starter! It looks terrific.


--Pamela

jisgren's picture
jisgren

Here is the crumb.


 



I over-proofed it during bulk fermentation.  I had to go out and came back after 3 hours and it had almost trippled in size.

boule's picture
boule

Your bread looks great. I must say that the hints and tips shared by everyone here are great. Recently I also made a Poilane style miche and also got quite a dense crumb. I do not recall overproofing the dough. I was considering putting some sort of cover over my next one to keep the steam in. Any other suggestions?


Poilane crumb