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!
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.
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.
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?
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Beautiful Boule!
Wow! That's a gorgeous loaf! It looks just like the miche in BBA. I bet it will taste great, too.
Lovely!
I love the reddish color of the crust.
What flour(s) did you use?
David
KA
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.
Dense Miche
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.
Nice Scoring!
A great effort esp. with a 3 week old starter! It looks terrific.
--Pamela
Crumb
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.
I also need help
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?