January 14, 2012 - 6:12am
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.
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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.
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?
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.