Poilane-Style Miche from BBA
Well I was able to cross off a long standing item on my to-bake list with this Miche from The Bread Baker's Apprentice.
I followed the instructions very closely. I used half Whole Wheat Flour and half Bread Flour. It has been cool here so I did not have to refrigerate the starter overnight, I just left it on the counter. The recipe calls for 18 to 22 ounces of water and I used about 20. Next time I would go with 22 ounces to make the bread a bit less stiff and open up the holes in the crumb more. My times matched those in the book very closely.
Dough turned out onto some parchment paper. I used half Rice Flour and and half AP Flour for dusting the couch. There was no sticking.
Slashing was done with a razor blade on a coffee stirrer.
I got some very nice oven spring during the baking of this loaf.
Crumb was a little tight.
The flavor was great the day after bake. I will have to see how the flavor develops over the next day or two. The Dough weighted 2100 grams and the baked weight was 1892 grams (about 10% weight loss).