Another Miche

 I love big, crusty, whole wheat, sourdough bread.  I may have mentioned that in a previous post... or two.  That flour, water and salt can transform into something like this never fails to amaze me.  My tired brain particularly appreciates that such simplicity can still produce such wonderful bread - anything more intricate just isn't in the cards right now.

I went with the Whole Grain Breads version this time, leaving out the instant yeast.  The flour was approximately 70% whole wheat / 30% bolted "Turkey" flour.  The bulk ferment was about 4 hrs and the proof was about 2 ½ hrs @ 70F, though it did get gradually warmer for about the last hour.

These loaves were larger, and had a more pronounced sourness than the last pair I made following the Local Breads method.  Crust and crumb were, however, very similar.  I did get my first real crackles in the crust this time.  Learning to trust that the bread won't burn is paying off.

The perfect topping for a hefty slab of this bread turned out to be some nice, ripe avocados I happened to have.  Highly recommended.  I'm getting hungry just thinking about it. 

Marcus