The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A miche

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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.