The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SFBI Miche - another variation - and a SFBI Sourdough

dmsnyder's picture
dmsnyder

SFBI Miche - another variation - and a SFBI Sourdough

This weekend, I baked another miche using the formula from the SFBI Artisan II workshop I attended last December. The SFBI formula and method can be found in my previous blog entry: This miche is a hit!

I amended the formula and methods as follows: For this bake, I used my usual sourdough feeding mix of 70% AP, 20% WW and 10% dark rye for the levain. The Final Dough was mixed with about 1/3 Central Milling "Organic Type-85 malted" flour and 2/3 WFM Organic AP, which is also a Central Milling flour. The SFBI method does not include an autolyse, but I did one. (Mixed the water, liquid levain, toasted wheat germ and flour and autolysed for an hour. Then mixed in the salt and proceeded.)

The bread flavor was the best yet, to my taste. I tasted it about 18 hours after baking. I had left it on the counter, wrapped in baker's linen overnight before slicing. This is the sourest miche I've baked. I like the sour tang and the flavor of the flour mix I used a lot.

SFBI Miche crumb

I also baked a couple loaves of one of the sourdoughs we made at the SFBI workshop. This one uses a firm levain fed at 12 hour intervals at 40% (by levain weight) of the final dough flour weight. After last week's trial of different methods of forming bâtards, I wanted to try the method portrayed in the KAF videos ( See Shaping) I think this method will become my method of choice.

The other loaf, which had an essentially identical appearance, was gifted to a neighbor before I took the photos.

SFBI "Sourdough with 2 feedings and 40% levain" crumb

This bread is meant to be a French-style pain au levain with little sour flavor. My wife's assessment sums it up pretty well: "It's just good bread."

Happy baking!

David

Comments

ananda's picture
ananda

That's a fine compliment in itself, to me, David!

The miche, however, is very fine indeed.   Your photography really does justice to your bread on this post...unlike my recent effort, I'm sad to say.

Very classy, indeed!

Best wishes

Andy

dmsnyder's picture
dmsnyder

I appreciate your kind words.

David

Syd's picture
Syd

Very tasty, I am sure, David.  And your miches always have a fantastic crumb.  Lovely bake.

Syd

dmsnyder's picture
dmsnyder

David

Shiao-Ping's picture
Shiao-Ping

David, these are great looking breads!  The crumb of your Miche looks so flavorful and inviting.  I love the effect of your scoring on the crust too.  Miche is now my most favorite type of bread!

dmsnyder's picture
dmsnyder

Thanks for your kind words. This miche is very enjoyable.

Miche made with the SFBI formula has become one of my favorite breads as well. It's impossible for me name a single favorite.

David

GSnyde's picture
GSnyde

Great crust color on the miche.  The crumb photo is exceptional (both the subject and the photography).

And the batards look very shapely.

Glenn

dmsnyder's picture
dmsnyder

I wish the macro function on my Digital Elph were as good as that on the iPhone 4.

David

Franko's picture
Franko

Hi David,

It's no wonder that you come back to the SFBI Miche as your bread of choice, as all of the ones you've posted are terrific looking loaves of hearth style bread, this latest one in particular. Such a great formula to come across for you.. and all TFL'rs, for your generous posting of it. I had a look at the Central Milling site the other day, and I'm somewhat envious of you folks in California having that resource for top grade artisan flours right in your own backyard. It's a shame our mills in Western Canada haven't picked up on trying to market specialty flours to private and commercial artisan bakers yet, but hopefully that will happen at some point in the near future. Gorgeous loaves David, nice baking!

Franko

EvaB's picture
EvaB

we might start a letter campain (email?) to see if we can jumpstart such a thing. I know they have micro breweries on Granville Island market, why not start asking about flour milling at that. Mind it wouldn't do me a lot of good, being way up here in the BC Peace River but it might be a starter for the big guys getting on the band wagon with the locavore movement.

Franko's picture
Franko

Fortunately here on Vancouver Island we have a few sources for good flour that's milled locally which is very good. True Grain Bakery in Cowichan Bay and Mill Bay and Fol Epi in Victoria both mill the Red Fife grain as well as rye and spelt. Sloping Hill Farm near Qualicum Beach grows and mills small quantities of excellent whole wheat flour as well. I know that breadsong uses a lot of flour from Anitas Mill which she likes, and if you've seen any of her breads and pastries you can understand why.

It's getting better slowly, but it would be nice to see one of the larger mills like Rogers start to market some high end specialty flours to us B.C. bakers.

rossnroller's picture
rossnroller

Am going through a 'revisiting old friends' period at the moment - this one's back in my appointment book! Great pics.

Cheers!
R

varda's picture
varda

When I first read this I thought it was an old post of yours popping back up.   Which means you have achieved a level of consistency in your baking that I only aspire to.   And it's really not fair to keep posting these lovely breads.   I haven't figured out how to get hold of high extraction flour yet and after reading Shiao Ping's latest post, it seems more critical than ever.   -Varda

breadsong's picture
breadsong

Hello David,
So glad you got such good flavor in your miche with your mix of flours.
Your breads are lovely, as always!
:^) from breadsong

teketeke's picture
teketeke

 Hi David,

I posted my result of your miche here. http://www.thefreshloaf.com/node/23593/david039s-miche-raisin-yeast-water

 This is truely wonderful bread!   Thank you!

Happy baking,

Akiko

ml's picture
ml

Hi David,

Did you make the Tartine bread with the Type 85 flour?

If so, did you use it for all of the flour, replacing white & wheat?

I have gotten some of this flour from CM & am looking for formulas to try it in.

Thanks

Margie

dmsnyder's picture
dmsnyder

No, I haven't made the Tartine BCB with CM's Type 85. I bet it would be delicious, though.

David

ml's picture
ml

Hi again,

Tartine BCB is 10% WW. Should I adjust my liquid % if I use Type 85? Is there a formula for adjusting to more WW?

Margie

dmsnyder's picture
dmsnyder

I don't have a feel for the water adjustment. All I can suggest is "watch the dough" and use you judgement regarding dough consistancey. 

David