Greeting to all! Today I revisited a bread I haven't made in many years. It's one of too many breads I promise myself, after my first bake, to make often, and then years go by ...
This Miche is from a Jeff Hamelman recipe and was made entirely with Central Milling T85 flour. It's a 2 kg loaf. Unlike most of the breads I bake these days, it was baked the same day it was mixed, without an overnight cold retardation. It has 20% pre-fermented flour. 83% Hydration, 1.8% salt.
The crust is chewy. The crumb is very moist and tender. The flavor is mildly wheaty with just minimal lactic acid sourness. It was very nice for dinner when not quite completely cooled with a bit of butter, together with a salad and omelet made with Hatch green chile.
Happy baking!
David
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Nice to see you posting. I have been looking back at years past postings and this is one I haven’t made in decades. Too many breads and only 2 of us.
Hope everyone is well in your family. Happy Holidays. c
Yeah. So many breads ...etc. I'm glad I finally got around to making this one again though.
We're well, thank you. I hope you and yours are also. As you may know, the San Joaquin Valley has been cooler than normal and fogged in. We haven't seen the sun since Thanksgiving. At least we haven't had dangerous weather like the PNW is experiencing.
And Happy Holidays to you too!
David