The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Macina

JoeVa's picture
JoeVa

Macina

Ecco il mio primo tentativo con una nuova formula per un micone di grano integrale. Su suggerimento del mugnaio Marino ho miscelato la Macina Integrale con la Buratto. La formula complessiva impiega 50% Macina + 38% Buratto + 12% Manitoba, quest'ultima usata per la costruzione del lievito naturale liquido. Le caratteristiche di assorbimento della farina integrale hanno portato ad un'idratazione finale del 78% circa, consistenza impasto medio/morbito+.

Here my first attempt to a new formula for a whole wheat miche. As suggested by the miller Marino I mixed the (very) whole wheat (Macina) with type 1 flour (Buratto). The overall formula uses 50% Macina + 38% Buratto + 12% bread flour, the last one used to build the liquid levain. The absorption characteristics of the whole wheat flour led to about 78% final hydration, medium/soft+ consistency.

     

Il risultato è buono, un'integrale di tutto rispetto. La pagnotta ha leggerezza tra le mani e pienezza nel gusto. La prossima volta proverò a migliorare la formula introducendo una piccola percentuale di segale integrale.

The result is good, a respectable whole miche. The loaf has lightness in the hand and wholeness in the taste. Next time I'll try to improve the formula with the addition of a small percentage of whole rye.

     

Ed ecco la mollica. Questa metà l'ho regalata a Stefano, un nuovo amico panificatore.

Here the crumb. I got this half loaf to Stefano, a new home baker friend.

     

Comments

freerk's picture
freerk

hey JoeVa,

 

Both the crust and the crumb look superb! Can I ask where you find these wonderful flours I have never heard of before (macina and Buratto)? Are you living in Itlay, or are you in the States? I'm hoping you are in Italy, so I can pick some of this flours up the next time I'll be there!

 

Hope to hear from you, keep on baking, greetings from Amsterdam!

 

Freerk

 

JoeVa's picture
JoeVa

Yes, I'm in Italy. I've sent you a private message.

Giovanni

Floydm's picture
Floydm

That is the most beautiful miche I've seen in a long time, both crust and crumb.  Bravo, Giovanni.

Franko's picture
Franko

Giovanni,

In every way, a beautiful miche! May I ask what type of oven it was baked in? I remember from some of your past posts that you had been doing some baking in a wood fired oven and wondered if this loaf had been baked in it. The rich colour of the crust suggests a high temp bake with lots of bottom heat. Just curious.

Best Wishes,

Franko

edit: I see my oven question has just been answered by Stefano. Remarkable colour for a domestic oven.

dmsnyder's picture
dmsnyder

David

arlo's picture
arlo

Hearing some descriptions about the taste of your breads Giovanni is making me go crazy! They seem to taste as remarkably delicious as they look.

Thanks again for the great post!

ananda's picture
ananda

Hi Giovanni,

The result is indeed "good".   Beautiful crust and crumb.

Best wishes

Andy

Mini Oven's picture
Mini Oven

.

SylviaH's picture
SylviaH

It doesn't get any better, maybe different with added rye as you suggest next time...  Gorgeous baking and out of a home oven is another plus!

Sylvia

wally's picture
wally

I'm amazed at the openness of the crumb you achieved with that miche!  Just beautiful!

Larry

LindyD's picture
LindyD

You make magical miches, Giovanni.  

Mebake's picture
Mebake

Bravo, Giovanni! The crumb is exemplary!