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 recommends).
Here's the loaf!
And the obligatory crumb shot.
The crumb is a bit dense and moist. I think it was a bit underbaked. (I was concerned that it would be overbaked because I baked it for the full hour even though I halved the recipe, but I guess that wasn't the case...) Tastes great though!
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Hi, cpc.
Welcome to TFL!
That's a lovely Miche. It looks like a lower hydration bread than Hamelman's. I say that because of the crumb (which is fine, on its own terms) and the profile of the bread. I suppose your flours were more absorbent than the high extraction flour Hamelman uses.
Looking forward to seeing more of your baking.
David
Thanks!
The flour is red fife flour from a local farmers market. I'm not sure what the extraction rate is, but it looks somewhere in between white and whole wheat, so I thought it would be appropriate for this bread. Anyways, next time I'll try upping the hydration a bit.