cpc's blog

Mixed-flour miche

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cpc on 21 Feb 2010 at 18:17

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

Gérard Rubaud attempt

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cpc on 15 Feb 2010 at 19:35
I decided to try the Gérard Rubaud bread that so many people around here seem to be enjoying.  I followed [url=http://www.thefreshloaf.com/node/15995/g%C3%A9rard-rubaud-pain-au-levain-second-bake]dmsnyder's instructions[/url] using a single levain build.  I had quite a bit of trouble shaping this dough into batards; it was sticking to everything and didn't seem to have much strength at all.  I proofed the loaves in a (improvised) couche but during proofing they seemed to

First post: Miche Pointe-a-Calliere

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cpc on 7 Feb 2010 at 14:36

I've been reading this website for a while, but this is my first post.  Yesterday I baked the Miche Pointe-a-Calliere from Hamelman's Bread.  I made this for the first time last week, and loved it, so I was excited to try it again.  I halved the recipe, because I'm the only one who eats bread in my house and don't know what I'd do with an almost 4lb loaf!  I used a whole wheat as opposed to white flour culture because that's what I have.  And I extended the primary fermentation and proofing time a bit because it's about 70F in my apartment (not 76F which the recipe

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