This is the first loaf I have baked using flour from my new Grainmaker mill—and the last loaf I will bake in this kitchen that I have been posting from for almost two years. We are moving house this weekend and amongst the piles of packed boxes and chaos I thought it might be a fitting end to try and find some time to bake a loaf and upload a post about it.
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You see, it was my new Komo mill and the excitement of milling my own flour that encouraged me to start actively contributing—after many years of lurking —on TheFreshLoaf. So it seems the thrill of my new Grainmaker mill should be a fitting close to the time we have spent in this lovely old house.
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... anyway, best get back to it ... these boxes aren't going to pack themselves.
Cheers,
Phil
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Nice bread to end the old homestead with too. Happy baking where ever you end up Phil.
Best wishes
Thanks dabrownman,
We have almost ended up there ... a few more days to go.
All the best,
Phil
Perfect miche!
All the best with moving house and look forward to reading many more of your posts once you have settled in your new home.
Annie
PS. Do you still autolyse your dough for 12 hours before mixing in levain these day?
The longest I am autolysing is about 2-5 hours ... it depends on the timing of my last levain build. I found the 12 hour autolyse a bit tricky in controlling dough temperatures. I like to keep to a schedule :)
All the best,
Phil
Your posts are always art worthy. Breathtaking photos. Good Luck on the move. I don't know why they don't make boxes that pack themselves...perhaps it needs to be suggested to those in charge :) Would love details on the new mill when you get back to posting. c
Nat is a whizz at packing ... I am just the big dumb help that carries them around :)
Cheers,
Phil
And a stellar bread for auld lang syne.
Paul
I was quite pleased with it ... a little over-proofed perhaps ... but still pleased :)
Cheers,
Phil
Best of luck in your new house.
Keep on baking.
Cheers,
Wingnut
Will do :)
Cheers,
Phil
Hi Phil,
Things in your life just seem to be coming at you full tilt lately. Glad you got time for your holiday in Tasmania and that you were able to relax knowing what was in store for you when your returned home.
So where is this move taking you to now? Sounds like you will be adjusting to your new mill and a new oven too. Good thing you have a lot a baking experience behind you so the changes shouldn't be too much of a challenge though I know that learning the ins and outs of a new oven can be challenging…
.I am still adjusting to my new wall oven but didn't get much opportunity to use it this summer due to the heat. Good old Cadco is my comfort oven :) After using it daily for a year now I finally fell pretty comfortable with it. It has been doing great with the higher temps. I have been experimenting with - inspired by you!
Good luck with the move. Always a fun time to explore a new area.
Take Care,
Janet
mmmm ... just lost all the comments I wrote to you ... grrr!
Lets try again,
We have moved closer to the water. A short jog and I can be at a tiny peninsular and look out at the islands off the coast of Brisbane. Lots of Kite-surfers out the other day. Being a bit of a mad kite-flyer myself I sat and watched them for what seemed like hours. Mesmerising!
The new oven looks better than what I am currently using ... but ... I should be baking less at home in a lovely little oven ... stay tuned :)
Cheers,
Phil
Hi Phil,
Congratulations on your new place, and new mill - the mill is a beauty. I hope it brought joy, using it for the first time, milling the flour for this gorgeous miche.
Your miche is exemplary, like all of your breads; the diamond scoring pattern, and crumb, are especially beautiful.
I hope all goes well with packing and your move!
:^) breadsong
The mill brought joy and a bit of sweat :)
... actually it was really easy going (no sweat) ... patience is required more than strength :)
Spent the day cleaning!
Cheers,
Phil
Congratulations on the new mill. It's a beaut, for sure.
The bread in the photos is just stunning, and the photos are technically magnificent. I'm awestruck.
David
You are too kind ... It helps to be taking photos of bread that I enjoy so much.
Cheers,
Phil
A great way to christen the mill Phil,
and a lovely final loaf to move on with.
Very best wishes in your new abode
Andy
The day is disappearing away from me here ... almost dark outside ...
The new abode is good ... much cleaner today after I spent the day there wiping down walls!
Cheers,
Phil
Good luck on your move. I hope it is to someplace you will enjoy with your family for a long time and enjoy baking in the future.
Regards,
Ian
Looking good so far. Fine weather is predicted!
Cheers,
Phil
On to the next adventure with a flourish!
Great way to end a chapter - a great read brim full of artful flavor, your audience on the edge of their seats ready for the next chapter.
So off you go! And don't forget to post..,
Wild-Yeast
Will do my best :)
Cheers,
Phil
The large amount of levain is at lower hydration (60%) ... so that will bring down the overall dough hydration ... also ... I am using freshly milled flour—this flour was sifted down to 80% extraction—and this flour is very thirsty!
So I still had to treat the dough carefully ... it was pretty slack and I decided to give it two folds during the bulk ferment ... after that it was pretty easy to shape :)
All the best,
Phil
Hi, Phil
A breathtaking miche! is the illustration on picture above yours?
Wishing the best of luck in your move.
-Khalid
Yeah, they were some drawings I knocked up. They were photographed before bringing them into photoshop ... something different ... kinda old school :)
Cheers,
Phil