After reading Khalid post on Miche, it really itches me to bake on myself. I didnt use SFBI formula, instead I followed Jeffrey Hamelman - multi-flour miche to create this beautiful monster.
This is the second time I've baked a high percentage rye bread. The first was Hamelman's Volkornbrot; I wasn't elated with the result. ( http://www.thefreshloaf.com/node/14991/christmas-baking-blisters ). That was four years ago.
Lately--happy with my progress with sourdoughs, baguettes, challah and deli rye, and motivated by a number of other TFL'er's seemingly annual flurry of activity with Borodinsky rye Ioaves I thought I give it a go.
This is the loaf along with two slices ready to eat. The recipe I used makes 3 loaves.
Made some Rye bread, and thought I would show you how these came out. Used a different recipe for this bread than I normally use. Will Post another photo of the loaf and two slices.
These were 5 oz. A bit big for burgers but tasty. Used the Tangzhong method except I didn't add any sugar at all or any milk powder.
I made these and they came out fine. I made them 4.2 oz. size. I did make some that were 5 oz. size but a bit big for burgers. Will post the photo of them next. The bigger size were just as tasty toasted with butter, or whatever we desired.
This bread uses a combination of fresh milled flour from my Nutrimill and store-bought flours. The hard red wheat and hard white wheat were fresh milled.
I used some pecan meal I had bought during my trip to King Arthur Flour a few months ago in the starter which adds a nice nutty flavor to the final dough. I also used some canned corn that I roasted under my broiler since corn on the cob is not in season in New York right now.
Crumb for the previously shown rye loaf.
I've been baking a bit the past few weeks. Above is a 20% whole wheat sourdough I baked a week or so ago. The crumb:
For our Christmas dinner I whipped up something like the Buttermilk Cluster:
