Poilane-Style Miche and need for advice on a smoother crumb
A few days ago I baked a couple of loaves of Poilane-Style Miche from PR's BBA and they did ok but the crumb was tougher and waxier than I would have liked. Can people familiar with this recipe tell me how I might make the crumb lighter? Should I put in a couple of eggs? Milk? Vegetable oil? Since I am a novice I am reluctant to substitute with recipes I am not familiar with.
Please note below that since I have no easy access to medium grind WW flour I have, as P.Reinhart suggested, gone with the 50/50 of bread flour /WW flour alternative.
The recipe is as follows:
.......1 cup Barm
.......2 cups Sifted medium grind whole wheat flour* ( 1 cup bread flour, 1 cup WW flour)
........1/2 cup of water
.......7 cups Sifted medium grind whole wheat flour* (3.5 cups Bread Flour,3.5 cups WW flour)
.......2 T Coarse sea salt
.......2-2 ¾ cups Water, lukewarm
ps: note to David, yes, I have RTFM......several times.