The Fresh Loaf

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SFBI Miche and Fig Pecan for New Year

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breadforfun's picture
breadforfun

SFBI Miche and Fig Pecan for New Year

It has been a while since I posted, although I have been baking regularly.  For New Years I made a few breads and thought I would add my voice to those who have had wonderful success with David's posting of the SFBI Miche on TFL.  When I first started baking sourdough breads I was totally intrigued by the photo of a large miche on the cover of Reinhart's Bread Bakers Apprentice.  I spent months trying to master it, with only moderate success.  But an attraction to the miche loaf has stayed with me, and I really enjoy making these large loaves.

Since David posted the SFBI recipe, I have made it half a dozen times.  The picture of a miche that I have in my head, though, is something a bit flatter and more spread out.  I thought I might be able to attain this look by increasing the hydration above the 73.4% in the recipe.  Over my last three bakes, I have worked the hydration up to 78%, and I'm pretty sure it can take even more water.  Still, the 78% results are worth sharing, so here are some photos.  I will continue to try for the flatter loaf, but in the meantime I'm happy to enjoy these.

Like David, I keep Central Milling's Type-85 high extraction flour in my pantry just for the miche.  I made a batch of 3.6 kg of dough that required a 4 hour bulk ferment, keeping the temperature at 75˚F.  I did a total of 4 stretch & folds at 30, 60, 90 and 150 min.  It was divided and shaped into two ~1000 gm batards (see below for a variation) and one 1550 gm boule and proofed at RT for one hour.  One batard and the miche were refrigerated overnight (about 18 hours) and baked on a stone directly from the refrigerator the next day.

The crumb on the loaf is light, airy and transparent.

The flavor is tangy, wheaty, even a little earthy.  The crust had a good chew and the crumb was somewhat soft but with a good mouth feel.

There was one other variation that I made.  Varda's post describing fig and anise bread, with links to several other posts, made me want to try another attempt at a fig bread.  My earlier attempts were not that successful, and I also wanted to add nuts to the bread in place of the anise.  I felt that this dough would lend itself to this so after the first 30 min. of the BF I divided off 1000 gm of dough and folded in 20% each of soaked dry figs and toasted pecans.  Phil made a similar loaf, so I borrowed his technique of final proof in the refrigerator for 3 hours rather than an overnight retard.  The results were quite respectable.  The crumb is not as open, unsurprisingly, which gave the bread a nice chew.  Perfect as a base for a bit of soft cheese.

 

Happy New Year everyone!

-Brad

Comments

Floydm's picture
Floydm

Beautiful breads, Brad!

breadforfun's picture
breadforfun

Thanks Floyd.  Fun to make.  Fun to eat.

-Brad

isand66's picture
isand66

Great looking bread Brad.  The pecan fig bread looks perfect.

Ian

breadforfun's picture
breadforfun

Thanks Ian.  The fig bread was quite good with a nice interplay between the tangy sourdough and sweet fruit.  I'm thinking of trying it with hazelnuts next time.

-Brad

dabrownman's picture
dabrownman

You have started out the New Year well indeed.

Happy Baking in the New Year

breadforfun's picture
breadforfun

Appreciate your kind comments, DA.  It's a good year so far!

-Brad

carblicious's picture
carblicious

Great looking breads.  

breadforfun's picture
breadforfun

Fortunately they tasted good as well.  Unfortunately, they are all gone.

-Brad

dmsnyder's picture
dmsnyder

They all looked wonderful and delicious.

Happy New Year!

David

breadforfun's picture
breadforfun

Hi David,

Thanks for the compliments.  And thanks for posting the inspiring recipe!  Out of curiosity, did they say anything about the shape or flatness of a miche at the SFBI class?

-Brad

dmsnyder's picture
dmsnyder

Hi, Brad.

Nothing was said about the shape. The ones we baked were larger and flatter than yours. I believe they were in the 2 kg range.

David

breadforfun's picture
breadforfun

The 2 kg size is certainly consistent with what I've read, too.  I'll continue to play with the recipe.  Thanks again, David.

-Brad

Mebake's picture
Mebake

The miche's scoring is eye catching, Brad! Well done. Everything looks Great.

 

breadforfun's picture
breadforfun

Hi Khalid,

As one who has tried this formula you already know how good this bread is.  Thanks for the kind words.

-Brad