Mixed-flour miche

Today I baked the Mixed-flour miche from Hamelman's Bread.  I really like the Miche Pointe-a-Calliere, and this bread seems similar, so I wanted to try it.  I stuck to Hamelman's instructions, except I increased bulk fermentation to 3 hours (3 folds at 45 minute intervals) because my bulk fermentations always seem to take longer than the times given in Bread.  Final fermentation was 2.5 hours.  I steamed the oven as usual after putting the loaf in (by pouring hot water into a hot frying pan on the bottom rack), but also put a roasting pan over the bread for the first 15 minutes to try to keep it in a moist environment and encourage a thinner, crispier crust.

The crust seems thinner than on my previous miches, which I attribute to the roasting pan.  Like my previous attempt at the Miche Pointe-a-Calliere the crumb seems a bit less open than it ought to be.  Tastewise, I think the mixed flour miche has a bit more sour tang than the Point-a-Calliere.

I also tried a Rubaud-inspired no knead bread this week (sorry, no photos).  I followed the standard NYT no knead formula, but used the same mix of flours as the Gerard Rubaud formula.  I omitted the yeast, and added 16 grams of 100% hydration whole wheat starter.  (I reduced the amount of water and whole wheat flour accordingly).  It produced a loaf with an intense sour flavour that overwhelmed all the other flavours in the bread.  This was a fun experiment, but I'm not sure I would recommend it.