The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kanazawa Miche

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WMichaud81's picture
WMichaud81

Kanazawa Miche

A 100% sourdough leavened miche, right out of the oven.  This is my second crack at this recipe and used my local sourdough culture (Kanazawa, Japan) from start to finish.  It has a nice nutty taste up front and a smooth acidic finish to it.

 

 

 

hutchndi's picture
hutchndi

Nice, is that high extraction flour? Seems like it could be darker, but my camera always make my crust look lighter than they really are.

WMichaud81's picture
WMichaud81

Thanks!  I don't have access to high extraction so I used a blend of 75% whole wheat and 25% super hard white.

The X cut one is a nice deep brown but the box cut is a little lighter.  I don't entirely trust my oven and I've had a history of going from no brown to black too quickly.

The next time I bake it I'll try to push it a little more on the browning.

Edit:  I just cut it into quarters to freeze and I noticed rather large pockets in some areas (some so big I could stick my finger into them).  What can i do to remedy this?  Should I just knead a little more?

hutchndi's picture
hutchndi

FYI the definition I found and use myself when I mix for high extraction is 85 to 90% whole wheat and the remainder white. I tend to find these rather large holes in my miche also, using the high hydration and light kneading methods create nice irregular holes in smaller loaves but I think in the large miche they can get extreme. I myself don't stress over it, it is still great bread with allot of character.