This large round country loaf sourdough bread is not big enough to be called a Miche, it's traditional weight starts at 1.9kg up to 5kg.
So it should be called My Mini Miche, you could see the initial S.
Following a Formula and the Recipe of Poilane Miche Style sourdough bread and this is the result. I have not to slice or cut the loaf yet that I could not tell you what is the crumb looks like also its texture. It is a long process, anyone who wishes to bake a Miche bread has to be able and willing to give the time. It took three days from start to finish.
The Process
Day One, the Night before Day Two Preparation the Starter-Levine. Place the mixture in a bowl, and cover with cling film and leave at room temperature for 12 hours.
Day Two, Mixing The Flour, Levain, Water, and Salt
Knead until smooth and elastic for 11 minutes approximately, place the dough in a large bowl, keep in the refrigerator for 24 hours.
Day Three, Take the Dough out from the Fridge, Knead and Shape
Proof in a banneton basket for 5-6 Hours at Room Temperature
Baking Time
(slightly modified)
Set the oven at 250 degrees C, it will take one hour to reach optimum heat. The first baking time is 28 minutes, cover with a large cloche. Uncover and continue baking at a lower temperature of 225 degrees C for 32 minutes. Switch off the oven and let the loaf rest in the oven for 10 minutes before to be taken out to sit on a wire rack for two-three hours until totally cold before cutting.
Inside the oven during the baking.
Freshly Baked. The loaf is cooling on a rack.
Beautiful Pictures of the Mini Miche
A Gorgeous looking loaf, such simple ingredients, the original Miche Bread consists only flour, water, sourdough starter, and sea salt. It stays fresh at room temperature-nicely wrapped in thick linen for 5 days, freezes well up to three months.
To Cut the Bread-The Miche Loaf
The cold and freshly baked bread is wrapped with paper and thick linen cloth to stay fresh, followed by cutting it.
The Miche cut well, love the smooth crumb, and is delicious it has a shy taste of tang. The crust is thin and chewy.
Miche Bread is a large loaf that weighs at least 2kg can feed the family for a week, it's wonderful. In France, you could buy a half or even a quarter.
Monthly baking that what you need. For my first loaf, I love to share with friends, I must start to ring them so they can come to collect their share. It is a good time.
Here my short and sweet post. It tells you what have I been doing lately, my adventure in regards to learning about sourdough bread has been positively improving.
Using this new iMac computer is fun, but I am struggling, I believe though that I will get used to it and get better to use it. Not too sure would be my next posts.
Take Care and Stay Well.
Susy
