The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Slave to fashion

sphealey's picture

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!



ehanner's picture

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.


dmsnyder's picture


Syd's picture

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!


elmapeter099's picture

wow, the amazing artistic way to give finest outcomes, I have to attempt this for my kin, oh yes you put great outcomes to make it special thanks much.