The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Slave to fashion

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sphealey's picture
sphealey

Slave to fashion

I'm nothing if not a slave to fashion, so with a three-day weekend in hand I thought I'd give dmsynder's version of the SFBI miche a try. 


I followed the recipe pretty closely as printed.  The flour was King Arthur Bread mixed with 15% King Arthur Whole Wheat.  I did use the wheat germ, and also about 20 g of rye flour.  I probably ended up with a little more water (20-30 g) due to not reading quite far enough ahead in the ingredients list.


I used a large stainless collendar to do the proofing.  This wasn't entirely successful as the very top (bottom during proofing) of the loaf stuck as I was transferring it to the peel.  This despite a thick layer of flour, but after sitting in a plastic bag in the fridge overnight that layer had probably absorbed a lot of moisture.  I really need to order some large bannetons from SFBI.



I followed dm's recommendation for the bake:  15 minutes at 525 deg.F; 45 minutes at 420 deg.F with convection.  Here's the baked loaf:



and the sliced loaf.  We could only wait 2.5 hours instead of the recommended 4, but the result was one of the best breads I have ever made.  And not really much work!



sPh

Comments

ehanner's picture
ehanner

Isn't that just a great recipe? Yours looks great. The crumb looks wonderful. I like this bread so much I ordered 2-12" rising baskets from SFBI right off. They are perfect for this bread which I make at just under 6 lbs, Good to see you sPH.


Eric

dmsnyder's picture
dmsnyder

David

Syd's picture
Syd

Great crumb!  I can't get enough of this bread myself.  It has such a great flavour.  I want to try new breads but this one is hogging my baking time because it just tastes so darn good!


Syd