First try at a miche
Yesterday I tried my hand at a miche after reading so much about these loaves on this site. I must admit that I had to restrain myself from dividing it into three loaves as I was wondering what a three person household was going to do with an almost four pound loaf. I tried Hamelman's Pointe-a-Calliere (page 164 of Bread.) I had to make a few modifications. I was planning to do 85% whole wheat flour, 15% AP, but ended up with around 60-40 because I was lower on whole wheat flour than I had thought. Since I was baking in my clay oven which has a fairly narrow door, I found that the dough had grown so large that I had to make an oval rather than round loaf, and again because of the oven, I took it out after 45 minutes instead of the full hour since it was already quite cooked and would have turned into a cinder after any longer. But I did follow the instructions to wait a full 12 hours before slicing despite my usual impatience in these matters. And after all that? Wow. That is a delicious bread. It is very hearty. A slice with a bit of peanut butter makes a substantial meal. But will we eat the whole thing? I guess it depends how long it remains fresh, which I've yet to see.