First post: Miche Pointe-a-Calliere
I've been reading this website for a while, but this is my first post. Yesterday I baked the Miche Pointe-a-Calliere from Hamelman's Bread. I made this for the first time last week, and loved it, so I was excited to try it again. I halved the recipe, because I'm the only one who eats bread in my house and don't know what I'd do with an almost 4lb loaf! I used a whole wheat as opposed to white flour culture because that's what I have. And I extended the primary fermentation and proofing time a bit because it's about 70F in my apartment (not 76F which the recipe recommends).
Here's the loaf!
And the obligatory crumb shot.
The crumb is a bit dense and moist. I think it was a bit underbaked. (I was concerned that it would be overbaked because I baked it for the full hour even though I halved the recipe, but I guess that wasn't the case...) Tastes great though!