April 17, 2013 - 5:37am
How to deal with monsters
Having got a bit into baking big miches recently (Hamelman's Miche Pointe-A-Caillere and Shiao-Ping's interpretation of Gerard Rubaud's formula), one of the big obstacles I faced in my home environment was to transfer a 2300g loaf into the oven.
Here is how I managed to do it:
1. The shaped dough (2300 g) sits on a couche
2. I wrap the dough very loosely with enough space to spread a bit
3. The dough is proofing, fully enclosed in the couche, and it can spread to 30cm width, just the width of my baking stone
4. The dough is proofed and ready for transfer - I transfer it onto a silicone baking sheet, which is very easy - just turning over the whole thing: dough inside couche
5. This is the still wrapped dough on the baking sheet, upside down
6. In the process of removing the couche
7. Slashed
8. This is the loaf, 15 minutes into the bake. Not much spare room in my oven ...
And this is the finished product
Cheers,
Juergen
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Comments
in me wanted to rent a crane for you but then you make it look so easy! That is a big loaf or you are baking in a easy bake oven :-)
Happy Baking
or some kind of traction vehicle, the kind they use in Cape Kennedy
Nice looking miche!
Thank you!
That is a nice looking miche. I don't even know what a miche is. Well, now I know what it looks like. I'm still a newbie to bread baking. But, I do know (this is for you, dabrownman) that 2300g IS a fairly large loaf! A 900g loaf would grow to 5 or 6 inches high in a 9 x 5 loaf pan. This would be over 2 1/2 times that.
David, a couche is a very practical thing if you want to make shapes other than tin loaves.
Linnen just doesn't stick.
Juergen
Beautiful miche, love the rusty brown crust! Must admit I was curious as to what sort of "Monster" your post was about, thanks for the smiles :)
also has been used to tame a little hungry 6 year old monster ...
Thank you,
Juergen