Well I was able to cross off a long standing item on my to-bake list with this Miche from The Bread Baker's Apprentice.
I followed the instructions very closely. I used half Whole Wheat Flour and half Bread Flour. It has been cool here so I did not have to refrigerate the starter overnight, I just left it on the counter. The recipe calls for 18 to 22 ounces of water and I used about 20. Next time I would go with 22 ounces to make the bread a bit less stiff and open up the holes in the crumb more. My times matched those in the book very closely.
Dough turned out onto some parchment paper. I used half Rice Flour and and half AP Flour for dusting the couch. There was no sticking.
Slashing was done with a razor blade on a coffee stirrer.
I got some very nice oven spring during the baking of this loaf.
Crumb was a little tight.
The flavor was great the day after bake. I will have to see how the flavor develops over the next day or two. The Dough weighted 2100 grams and the baked weight was 1892 grams (about 10% weight loss).
Dwayne
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I should give the Miche a try again, too.
Happy New Year,
Karin
This makes me happy to see this, Thank you for posting. It is so gorgeous and the taste is stellar..
Maybe I will be able to bake this bread in 2012..
Wow! its a beauty to look at, Dwayne! Well done!
Great baking! -Varda
A beautiful example of this bread. A great way to start the year.
Eric
What an impressive miche : ) just lovely!
Sylvia
That is one gorgeous miche!
:^) from breadsong
Man, that is so sweet!!!! Looks just like the pictures in BBA!!!
Good job! Totally awesome!! :)
Thanks for everyone kind words. It was a fun bread to bake and I have enjoyed eating it as well. I have not noticed much change over the few days since the bake. I thought that I would post a few more p[ictures for people to see.
View from the top
I really liked the color of the crust.
Close crumb shot.
Dwayne