PiP's Miche

September 24, 2011 - 1:32am

PiPs

PiP's Miche

We cut the miche today, three days after baking...and after a lazy Saturday lunch sent my parents home with half.

This miche was made on the fly...with these thought processes.

Total dough weight: 1.8kgs
Hydration: 82% (Freshly milled flour is thirsty...did not seem this hydrated)
Prefermented Flour: 25%
DDT: 24°C

Whole wheat Levain @ 60% Hydration: 400g
Wheat Flour Freshly milled and Sifted: 517g
Spelt freshly milled: 122g
Rye freshly milled: 100g
Water: 661g
Salt: 20g

Milling

Cool grains from fridge milled before being mixed with cool water. Autolyse 1hr

Knead (slap and fold) 20mins with 5 min break in the middle.

Bulk ferment for 2hrs with two stretch and folds in the first hour at 30min intervals as dough needed some strength.

Preshape and bench rest 20 min before gentle shaping into boule. Shaped dough placed into mixing bowl with floured teatowel.

Final proof was in fridge as the miche had to wait for oven. I judged that the size of the loaf would take a while to cool and the proof would be complete in the fridge as the dough was pretty lively...was a good guess.

Baked under SS bowl at 250°C for 20mins then 40mins at 200°C

Really enjoy working with dough this size and was happy with the spring the oven achieved....the rye flour adds a touch of tang and earth. A bread of this size sure gets noticed.

One of my parents dogs, Mr Hermann spent some time cleaning crumbs off the floor.....

Cheers

Phil

Mebake

September 24, 2011 - 3:49am

talk about True artisan

talk about True artisan Miche! well done, Phil. Nice crumb, and crust.

i wouldn't use a granite slab, before i get enough scientific assurance that it is food safe at 500F oven. Some say it may leach radioactive vapors.. Don't know.

PiPs

September 24, 2011 - 12:44pm

Thanks Khalid, Thanks. I'll

Thanks Khalid,

Thanks. I'll look into the issues with the marble stone. It was given to me by a friend who had used it for years as his pizza stone before he upgraded his oven. I have been pretty pleased with the way it perfroms, but it does have a tendancy to darken the bases a lttle more han I would like.

Might be time to look for other options.

ehanner

September 24, 2011 - 7:58am

Beautiful Miche

Very nice PiPs. You have my dream mill, what a great Mill.

The color in your crumb is so rich, great effort.

From the look of your bottom crust it looks as if it might be quite a bit more browned than the top. That might become more equally done if you moved the stone shelf up one level.

Mr Herman is a good looking friend.

Great post PiPs, thanks for sharing.

Eric

Syd

September 24, 2011 - 4:51pm

Beautiful bread and

Beautiful bread and beautifully presented. I love the fact that you have had absolute control over the loaf from the milling of the flour right through to the baked round. It is truly yours! Now, if you could grow the wheat, too, that would really be something. :)

Best,

Syd

PiPs

September 24, 2011 - 9:20pm

Tempting...

Thanks Syd

One of my favourite books is "The bread book" by Thom Leonard which has a small chapter on growing wheat and rye...always sounds sounds easier in the books :)

Not sure if my landlord would be too happy if I started wheat and rye crops in my tiny rental backyard. I'm only a few hours away from some grain growing country though....would be nice to make contact with some farmers directly.

Cheers, Phil