Let's see...this bake went pretty much according to recipe and it ended up having a seriously low profile(3.75"thickest- 1.5" at it's thinnest). I don't know if the lowness of my bread's profile is acceptable! I wish I had written down more detailed notes on my previous Miche bakes(even though neither one of them had as high of a rye flour percentage as this one), in order for me to see how to augment my bake so that the loaf has just a tad bit more height.
Anyways, as I have said before...I am developing into an absolute Miche LOVER! This bread is amazing! The crust is so yummy and dark and caramelized tasting-grrrrrrr-it makes me crazy! The crumb is nicely sour, substantial, but light and so healthy tasting with all the whole grain goodness.I swear I have already eaten a quarter of this bread all by myself today-I don't even know why I bother freezing half a loaf.....really silly and not necessary!
So, I......
-used 50% hard red wheat and 50% hard white wheat flour and sifted out the biggest bran particles myself
-also used arrowheadmills organic white flour
-the proofing times were pretty much as printed( I did three folds), but I felt for the final proof things were progressing so fast that it ended up going in the oven after about 1 hour and 45 minutes.....I feared overproofing
-final proof was in a pastry cloth lined bowl, seams up.,.......next time I will try seams down,this bread definitely did not need any extra encouragement to flatten out......plus possibly an extra s&f
- baked as recommended in book plus a 12 hour rest
pictures here....and please, if you have any advice as to how to get it to have a slightly higher profile, let me know.oh, and i tired to do another stencil, but I was in such a hurry to get the bread in the oven that I pretty much had no time to make sure the stencling went well......it is supposed to read "Ceci n'est pas une Miche"..which I think is befitting since you fellow bakers only get to see pictures ;p
