Hi, I guess I'm on a bread baking bust-up binge. Tonight as I "shelled out" (Hallow'een) I baked off two 1kg. loaves of Miche Pointe-a-Calliere as per Hamelmans "Bread" book. I have done this bread before both from this formula and also from Reinharts BBA book, the Poilane style Miche. Both are wild yeast raised, no commercial yeast. Both also utilize high extraction whole wheat flour, stuff that's hard to get in my neck of the woods. So I have opted to making a sort of my own; I simply sift out the bran from "No Name" whole wheat flour which is available here in Toronto at No Frills grocery stores. It seems to work well. Both breads are easy to make and taste quite delicious but Hamelman is right, don't expect a bold high loaf, it bakes out rather low and flat with modest spring and a pretty big foot. Here are a couple of pics, tomorrow I'll cut into one of them and if the crumb looks acceptable I'll post another pic. It better be, or else I'll just have to make it again.
Miche Pointe-a-Calliere By the way... that's semolina on the crust, I proofed these loaves in baskets lined with the stuff.
Time to hit the hay.