The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3/4/10 - Poilane Style Miche With Liquid Levain

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breadbakingbassplayer's picture
breadbakingbass...

3/4/10 - Poilane Style Miche With Liquid Levain

Hey again,


Here's a Poilane style miche using liquid levain that I baked on 3/4/10.  The flour mix was 75% WW, 25% AP at 75% hydration.  The liquid levain was made prefermenting 20% of total flour using all WW flour for the levain.  The salt was 1.8%.  Each miche was about 1500g before baking.


Tim



Comments

Martyn's picture
Martyn

I love the artistic slashing you've done on these loaves.

breadbakingbassplayer's picture
breadbakingbass...

I'm always indecisive about how to slash my loaves...  These turned out quite nice...