The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poilâne style miche: broken crust

Bröterich's picture

Poilâne style miche: broken crust

I've been baking this traditional sourdough for quite a while now.

The method is described here:

I changed it by using rye sourdough starter rather than wheat as called for in the description, and because I was a little low on whole wheat flour this particular bread has a higher proportion of spelt.

Proofing was done in the fridge overnight and the dough had risen nicely and appeared to have nice gas bubbles in it. I de-gassed only lightly, formed a boule and rested in a bannten for about an hour before baking in a cloche. 

My question is: Do you think the crust is broken up too much. I slashed the bread but it almost looked as is if the top came off like a 'square academic cap'.

 Kind of scholarly, come to think of it :)

But what would be the reasons for such a break-out? Too little de-gassing, should I have given it more time for the 2nd proof?

Thanks for your input.



Danni3ll3's picture

Most of us would give our first born to get oven spring like that. (Just kidding). I think your loaf looks fabulous!!