The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Miche 2.0

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dschal's picture

Miche 2.0

I had to try another big honking loaf.  My interest was piqued this time by wassisname's recent post:

I followed his procedure exactly to the best of my ability.  With cooler ambient temperatures in the kitchen, I used my oven with the lightbulb on, at times, for proofing my starter and bulk ferment.  The final proof was on the counter at about 65-68F, and it overflowed my largest round brotform.  So the sides are a bit unkempt.  But this is a great bread!  The sour is noticeable with all of the rye (I used KA Pumpernickel) in the preferment.  I will definitely try this again, but do my final proof in a larger linen-lined bowl.



dabrownman's picture

we love rye bread and this one looks great!

Happy baking

pmccool's picture

Very impressive.  I only wish that you could share a taste as well as a picture.


dschal's picture

I'm digging the Big Ol' Rye.  It's got a full rye presence and good sour.  Highly recommended!

Thanks again,


kallisto's picture
kallisto (not verified)

very well done. the crumb looks really good.

wassisname's picture

Thank you, Dave, for making it look so good!  Better than a lot of mine, actually. 

Nice to see that it worked with a cooler fermentation.  I'll have to try that when the summer heat eases up.


dschal's picture

Beginner's luck I'm sure.  But I will definitely be baking this again.  Thank you so much for the inspiration Marcus!

All the best,