The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poilâne-Style Miche

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restever99's picture
restever99

Poilâne-Style Miche

It's been a heck of a bread making weekend.  Considering downstair neighboors and the French method don't mix well, I decided to make them some loaves too.  11 one pound boules of sourdough are retarding in the fridge right now, but I was impatient and hungry so I baked one of them today.  Didn't turn out as dark as I like but that happens(my stomach was rushing me to get the rest of dinner in the oven.)  This is a Poilâne-Style Miche I modified from the BBA and my own experiance with Poilâne.  Critique, questions, and comments are always welcomed!



cranbo's picture
cranbo

The loaf looks great. You got very nice spring! I'm curious, what temps/how long, and how much steam?


And how is the crust and crumb?

restever99's picture
restever99

 


Thank you!  I started at 500*F, added loaf, 5 sprays, 30 seconds, 5 sprays, 30 seconds, 5 sprays, lower to 450*F for 25 min., rotate loaf, lower to 425*F for 20 more minutes.


I use two baking stones one on the top shelf and put the other as low as it can go in the oven.  I find that two help the oven maintain a much better temperature.  Also if I want a little darker I can always move it to the top stone.  I don't use a hot pan for steam.  I find the spray bottle does the best for me.


As for the crust it's beautiful and chewy.  The crumb is dense, it's whole wheat after all:-P  I find it has a lovely nutty flavor along with something I can't quite put my tastebuds on.  I've been munching on it since it cooled with some fresh butter and honey.  It would probably go great with some blue cheese and pears, but alas I have none.