The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Miche

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ZD's picture
ZD

Miche

 


This weekends fun.


Home Bolted High Extration Hard Red Spring Wheat Miche



 



1050g Flour
578g Water
525g Leaven 100% hydration
26g Salt


Mix ingredients. Stir until there are no more dry spots. Autolyse for 60 minutes.


Fold  wait 30 minutes fold again. Bulk proof until almost double. Shape and proof


until just right. Preheat oven and stone to 500°F. Turn down to 450°F and steam


for 15 minutes. Turn down to 350°F and bake for 45 minutes. Let cool and enjoy.


Greg


 edit typo

Comments

Floydm's picture
Floydm

Beautiful.

dmsnyder's picture
dmsnyder

Your scoring is amazing and the photo is splendid!


Nice work, Greg!


David

Mini Oven's picture
Mini Oven

Mini

ZD's picture
ZD

Thanks for the replies.

I am planning a post on "easy" high extraction flour soon. I am hooked on the fresh flour taste.

ehanner's picture
ehanner

Well done ZD. Your Miche is a statement.


Eric

arlo's picture
arlo

The scoring is very nice, wonderful work!


By "easy" high extraction flour, are you talking about sifting it yourself? Because the color of your crumb looks great, in fact, almost identical to a local bakeries high extraction miche crumb that I am aiming to get with my miches. Only thing is when I try to mess around and make some h.e. flour I end up with a loaf of a more 'whole wheat' color and density.


The loaf looks great : )

ZD's picture
ZD

It is neat to see the comments from the members that I have learned so much from. <3


 


Arlo,


I do grind and sift myself. A new technique that is easer then what I did in the past and with better results. I still have more testing to do. Then I will write it up and post it.


Greg

AnnaInMD's picture
AnnaInMD

wtg !