Pointe-a-Calliere ala Shiao Ping
I started to make this from Bread but then looked at my notes and saw an old post from another TFLer who cited Shiao Ping's version. Since her adaptation fits with my usual procedures I decided to carry on with her ideas. Everyone comments on how wet this formula is. I always have my levain at approx 80-100% hydration. Again I carried on. I used equal parts Red Fife and Kamut and finished with organic bread flour. I doubled the formula to get 4 1 kg miche...mini miche :) I followed her folding schedule and the dough became very easy to handle and the gluten development was amazing.It is definitely a wet formula and my high hydration levain increased it. I shaped and placed in floured cloth-lined baskets and retarded immediately for 12 hours. I baked cold from the fridge in iron pots as my usual routine. 500 degrees for 15 min. with lids on and 25 min. at 460 with lids off. This is a great bread ! Hamelman says it develops more and more flavor as the days go by. I look forward to that. I got an open tender crumb with a bit of sour right off the bat. Crust is very crisp initially and beautifully caramelized .