The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A miche

Azazello's picture
Azazello

A miche

Hello everyone.

Great community here - I've been lurking for a little while and have learned a great deal from people's posts, so thanks - many people on here have (unwittingly) helped me improve my bread.

I thought I'd post a couple of pictures of a miche I baked last night and cut open this morning. I followed the Reinhart formula in BBA, although I think I used a mix of brown and wholemeal flours and did a couple of stretch and folds instead of kneading for a more open crumb.

I could lose the rye flour coating, but I think it looks good.

Here's a couple of pictures.

The taste is subtle - malt, nutty wheat and a gentle tang in the background. The crust is solid without being massively crunchy. The crust didn't crack after baking, where earlier fforts did - maybe it was a little over-proved or I left the steam bath in the oven for too long.

Anyway, thanks again - this is a terrific site and a great resource.

Azazello

 

 

sphealey's picture
sphealey

Congratulations on an excellent miche!

sPh

Syd's picture
Syd

Looks lovely!  I like the rye flour dusting.  It looks good.

Syd

Azazello's picture
Azazello

I didn't really picture spending over 24 hours on a loaf of bread when I got the breadmake a few years back!

It's a slippery slope.