After reading Khalid post on Miche, it really itches me to bake on myself. I didnt use SFBI formula, instead I followed Jeffrey Hamelman - multi-flour miche to create this beautiful monster.
|Mixed Flour Miche|
|Weight per Serving||1847|
|Build 1||Build 2||Build 3||Soaker||Final Dough||Add-In||Total|
|White Starter (100%)||40||40|
|Yeast Water Levain (100%)||0|
|Extra-High Protein Flour (>14%)||0|
|- Autolyse all ingridient (except Salt, Levain and 30G water withheld from first mix )||4h 0m|
|- Add the rest and Mixed with Pincer Method|
|- S&F 3 Times @ 30min interval|
|- Total Bulk Fermentation (dough Temp 69 F)||3h 0m|
|Second Proof (78F)||1h 50m|
|Dutch oven bake (covered)||0h 25m|
|Dutch oven bake (uncovered)||0h 30m|
Before Second Proof
Second proof completed
My pot was a little squashie for my miche. part of it was compressed a bit during the bake.
When it fresh from the oven
Crumb Shot take on the third day, its still moist and soft. It definitely has a very good keeping quality. Im gonna bake it a little longer next time, I think I didnt bake it thorough completely in the oven. It kind of cook itself thu.