The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Miche Poilâne

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freerk's picture
freerk

Miche Poilâne

Tomorrow, Friday the 13th, my sis is celebrating her  50th... go figure :-)

 

Showing up without bread on my family's doorstep just isn't an option any more.

 

Since there's a big crowd expected for the birthday bash, I figured I needed something... substantial. And what is more substantial than a Miche Poilâne that can actually stand on its own :-)

 

I proofed this heavy-weight in my creuset and when I was about to transfer it to the peel decided to leave it right where it was, sort of liking the "push up" the skillet gave the boule.

 

So I baked it in my (cold) creuset, which was a first. Usually I heat it up when using it. It worked fine, juggling time and temp a little to compensate for the "slow start". 

 

The oven spring was less than I'm used to with this bread, but the nice shape makes up for that.

I took it out of the skillet for the last bit of the bake anyway. Lately, I turn my more rustic breads upside down in my convection-oven for the last 10 minutes or so. I like my bread just as crusty on the bottom as on top.

Have a good weekend, greetings from Amsterdam

 

Freerk

 

breadsong's picture
breadsong

Hello freerk,

Showing up without bread on my family's doorstep just isn't an option any more.

I laughed when I read that.

That's a really beautiful miche to share for your sister's milestone birthday!
I tried baking starting with a cold Dutch oven once. I'm encouraged to try this again, seeing your wonderful result here.
from breadsong

freerk's picture
freerk

Hey breadsong.

She is sure getting a millstone for her milestone :-)

But I also made her a "pan de reina".

AND she's getting two amazingly beautiful garden chairs, so turning 50 ain't all that bad :-)

Have a nice weekend!

Freerk

breadsong's picture
breadsong

Hi freerk,
How sweet that you baked a "pan de reina" also.
:^) from breadsong

rolls's picture
rolls

beautiful bread! i was wondering does starting with a cool dutch oven mean you jus prove inside and then bake, without greasing? also, is the oven cool also or preheated?

i've baked from a cool oven heaps of times with great results, but have never tried baking with a dutch oven from a cool oven.

 

freerk's picture
freerk

Hey Rolls!

Thank you. We ate it yesterday and today, and it was greatly appreciated :-)

 

I did indeed proof my dough in the Dutch oven. I always oil my doughs lightly, and this time, after deciding (out of laziness really) that I would give "the cold method" a try, I simply oiled around the edges of the proofed dough a little more. I would suggest to always lightly grease your Dutch oven, no matter what method you are using :-) Mine certainly has a tendency to stick...

 

The oven was preheated to full capacity. I started with the lid on the Dutch oven, for the first 25 minutes of the bake or so, to prevent a very uneven bake. After that I took the lid off. Wait until you feel the initial oven spring has come to bloom before taking the lid off. As soon as possible I took the loaf from the Dutch oven, and baked it "naked" for the remainder of the bake, even turning upside down to give the bottom an equally brown crust

 

My oven spring was a bit on the low side, but the dough had risen so snugly into the shape of the Dutch oven, that I took that for granted. After tasting it, I have to admit that I won't try this method again any time soon for this specific Miche . The final dough is of such a nice consistency that, if properly formed, doesn't really need a banneton or anything to proof into its full glory. I "forced" the dough to proof in a certain direction, and as a result the crumb was denser than I am used to with this bread. Not that my family noticed though; the loved it!

 

I have never baked from a cold oven before! Do you have any forum or blog posts regarding this subject? I would love to read about it :-) Pointers are greatly appreciated

 

thank you for your comment :-)

 

Freerk