This weekends fun.
Home Bolted High Extration Hard Red Spring Wheat Miche
1050g Flour
578g Water
525g Leaven 100% hydration
26g Salt
Mix ingredients. Stir until there are no more dry spots. Autolyse for 60 minutes.
Fold wait 30 minutes fold again. Bulk proof until almost double. Shape and proof
until just right. Preheat oven and stone to 500°F. Turn down to 450°F and steam
for 15 minutes. Turn down to 350°F and bake for 45 minutes. Let cool and enjoy.
Greg
edit typo
Beautiful.
Your scoring is amazing and the photo is splendid!
Nice work, Greg!
David
Mini
Thanks for the replies.
I am planning a post on "easy" high extraction flour soon. I am hooked on the fresh flour taste.
Well done ZD. Your Miche is a statement.
Eric
The scoring is very nice, wonderful work!
By "easy" high extraction flour, are you talking about sifting it yourself? Because the color of your crumb looks great, in fact, almost identical to a local bakeries high extraction miche crumb that I am aiming to get with my miches. Only thing is when I try to mess around and make some h.e. flour I end up with a loaf of a more 'whole wheat' color and density.
The loaf looks great : )
It is neat to see the comments from the members that I have learned so much from. <3
Arlo,
I do grind and sift myself. A new technique that is easer then what I did in the past and with better results. I still have more testing to do. Then I will write it up and post it.
Greg
wtg !