The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

2.2kg Sourdough Miche...

breadbakingbassplayer's picture
breadbakingbass...

2.2kg Sourdough Miche...

Hi All,


Just wanted to share with you some pics of the 2.2kg miche that I baked on 12/13/09...  It's the biggest bread that I have ever baked, and one of the best tasting...  Enjoy!


Tim







Comments

dmsnyder's picture
dmsnyder

Big breads are fun!


David

DonD's picture
DonD

Hey Tim, do you really mean 12-23-09?


Don

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  I'm baking in the future...  This is the loaf I will have baked on 12/23/09.  I fixed it...

DonD's picture
DonD

Great miche, Tim. She's a big one too!


Don

La masa's picture
La masa

That miche looks great!


What temp did you bake it at, and for how long?


Do you use a stone above the loaf?


 

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  I baked it on a stone...  I preheated the oven to 550F for about 45 minutes.  Placed the loaf directly on the stone, placed 2 cups of water a steam pan, sprayed the insides of the oven wall.  Baked for 40 minutes at 450F, rotated the loaf and another 1hr at 425F until I got an internal temperature of 205F.

maawallace's picture
maawallace

Crumb looks great - what formula did you use?

breadbakingbassplayer's picture
breadbakingbass...

Thanks!


I increased the following recipe to get me about 2500g of dough:


http://www.thefreshloaf.com/node/13326/artisan-iii-miche-sourdough-two-levain-builds-230-final-dough