The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

JT's 85x3, Gerard Rubaud and other miches

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Aivaras's picture
Aivaras

JT's 85x3, Gerard Rubaud and other miches

There are couple miches I have baked.


2.9Kg JT's 85x3 Miche.


   


One of the largest breads I have made. Pretty much the same as MC interpretation, only I didn't retard and hydration was lower, about 65%.



1.5Kg Gerard Rubaud Miche.



35% starter (55% hydration, GR flour mixture 70% T55, 18% sifted T150, 9% T80 spelt and 3% sifted T150 rye), overall hydration 65-68%. First fermentation 4 hours, proof about 2 hours.


2.2Kg T80 Miche.




T80 flour, 30% starter (~60% hydration), overall hydration 65%, first fermentation about 3 hours, proof 2 hours.


2.2Kg Poilane Miche.



70% T80, 30% T80 spelt, 35% starter (55% hydration), overall hydration 65%. First fermentation 3 hours, proof about 2 hours.


2.2Kg Organic WW and Spelt Miche.



70% very finely sifted Organic Stone Ground T150 flour and 30% Organic T80 spelt flour. 25% starter (55% hydration), overall hydration 65%. First fermentation 4.5 hours, proof 2 hours.


1.8Kg Pain a l'Ancienne.



50% T55 flour, 45% sifted T150 flour, 4.5% spelt, 0.5% malted barley flour, everything else as described by Shiao-Ping.


Aivaras

Comments

dmsnyder's picture
dmsnyder

The quantity is impressive as well as the quality, I have to say.


David

saumhain's picture
saumhain

They all look marvellous and I bet, they taste even better!

Daisy_A's picture
Daisy_A

Hi Aivaras,


Great loaves again!


You mention using a liquid levain in a previous post. Could I ask you about this? Do you make a fresh batch of levain per bake or hold some over to start a new batch of levain? If it is liquid what hydration is it about?


Alternatively do you have a starter that you feed regularly and if so did you culture it yourself or obtain it from someone or somewhere else? I ask because you seem to get such consistent results with your baking whereas a lot of new bakers, myself included, have to work hard to stabilize our starter cultures before we can achieve such consistency.


Kind regards, Daisy_A

Mebake's picture
Mebake

wow! that surely is impressive! Nice work!!


Khalid

Aivaras's picture
Aivaras

I cultured starter about 7 months ago from T55 wheat flour and kept it around 80-90% hydration. Then, five months ago i converted it to 65% hydration and started using GR flour mixture (usually 30% of total flour). So levain is always kept at room temerature and fed twice per day (50g levain, 65g water, 100g flour (1:1.3:2 ratio)). When preparing for bake I feed it as usually and take what usually goes to waste for another builds, depending on what I bake.

Daisy_A's picture
Daisy_A

Hi Aivaras,


Many thanks for this information. My first starter is around 6 months old now and I am beginning to move to a similar system.


Kind regards, Daisy_A