my haphazard hop miche

this is my attempt to bake the 'hop miche' from the perfect loaf site.

caveats:

-- as I couldn't find a scale when I started prepping the bread, I eyeballed the measurements for the levain and tangzhong and I think I made everything way way way too wet. 

-- I allowed the levain to sit for 18 hours instead of 5 hours and it was super soupy when I finally used it.

-- I used a whole bottle of Guinness in the tangzhong

-- Given scheduling constraints, I fermented the dough for 6 hours on the counter, then shaped it and baked it with no cold proof.

-- the final dough was quite slack so I didn't bother trying to score it.

Thoughts -- given all the mistakes and mods, this came out quite good. The crust is dramatic and nicely caramelized. The crumb is melt-in-your mouth soft. I think the flavor was a little underwhelming and might gain depth if I used a more aromatic beer and perhaps more rye flour in the mix (beyond the tangzhong?) And, of course, measuring the ingredients would help, as would the overnight proof specified in the recipe.🤣

Rob