My Cooking and My Garden: August 2020

To fill up the time during the second rounds of the Lockdown for me is being busy, doing good deeds one of them is baking, the journey of learning sourdough bread continues.

A new book about bread and sourdough was

purchased and I have been baking some of the recipes with enthusiasm. This time all is about a large country loaf- MICH E, the traditional sourdough country bread in France

I had baked the large country loaf a view times,

none of them were perfect. The shape, the looks are acceptable, but the texture is in question. The crumb is dense and the crust is hard. For that reason, I keep on trying, and so far I have been baking three loaves, the last one was much better, the crust has improved to a thinner and softer crust, almost Perfect. Since then I have baked more loaves with the difference.

The MICHE with my initial S is one of my best works, love it so much and I decided not to cut the bread, instead, I will use it as a MODEL. First, dry the loaf, when it is completely dry, followed by the application of furnish, cover the surface a few times until it is well covered. Keep in a dry place, away from dust. It is not completely there yet right now.

Here it is the picture on a baking day. It looks good, loves the scoring.

Doing the same thing gets you bored and tiring, having a change is encouraging. I thought to bake the MICHE differently but still using the same formula may be a good idea. It is a challenge to succeed and to deliver the best.

Checking my pantry to make sure I have the ingredients, as for the starter I already have. All ticks, have them all.

To make MICHE weights for 2 kg, this is what you need. Based on the book Poilane.

The Formula Based on Poilane, the book by Apollonia Poilane

550g all-purpose flour

450g wheat flour

410 sourdough starter

20g fine sea salt

650g lukewarm water

The Big Four Ingredients for the Miche.
FLOUR, WATER, STARTER, AND SALT

Very simple ingredients for delicious bread.

I do mill my own flour since I got Mockmill (lucky me) and fortunate enough the wheat grain is easy to get in the shop, but the all-purpose flour got it ready milled and come in a packet of one kg or two kg. White-Wing brand is one of the best. Ordinary non-organic flour I use, most of the time, on occasions when I love to bake the organic bread, I buy organic flour, also the ingredients that are needed.

Milling the wheat green to add to the all-purpose flour lour for the MICHE

Milling the Wheat Grains

The Starter is ready, it took 48 hours, it is a very easy starter to prepare.

The starter takes only 48 hours to be ready.

Mixing: Flour, add the Starter, and add the water which is added with salt to dissolve. Mix together to make a nice smooth dough. Shape into a ball and followed by the kneading.

Kneading the dough by hands for 10-15 minutes. I counted to reach of the smoothness, the developing the gluten about 310 movements. I do the traditional kneading, not the fold and slap.

Place the dough to a clean bowl, the hight is halfway of the bowl

One hour later the dough is increased almost doubled

After the first rise, the dough is given light kneading, and continue with the final shaping.

Knead with your hands to get a smooth and taut top. Transfer to a banneton and lined with well-floured linen.

Cover the basket with plastic and a clean towel, place in a warm place

for the final rise let it stays for 2 hours.

Two hours after the proofing, it is ready to bake. First transfer the dough to a peel lined with

baking paper, brush the dough with egg white to the surface and place the decorations

Beautifully Decorated with Grapes and its leaves

Baked in the prepared oven at 225 degrees C ready with the Dutch Oven that has been heated in the oven at least 45 minutes. Mind your hands with the high heat, take the duct oven out, open the lid and transfer the dough place on it gently. Replace the lid, put it back in the oven to bake for 10 minutes. After the 10 minutes, take the lid off, and continue baking for 45 minutes to one hour until it's golden brown.

After the first 10minutes of baking in the oven, the formation of the bread took place.

The formation of the bread, it does not look bad at all.

The final step - sprinkle a little more flour, baked perfectly.

Beautifully Baked
Cooling on a Wire Rack for Two Hours

Polish and Display!

Magnificent Miche. Beautiful.

Cut and Taste.

The crumb is dense but soft, the crust is crusty

The MICHE - Grand, Well Dressed Indeed It's Magnificent!

I was happy enough with my baking, the Miche was shared with friends. I am pleased with the book a very good guide for me.

I do wish to bake again, and my aim is the crust of the bread has to be softer/tender and crusty.

Spring is coming, time to spend in the garden, more outdoor activities. Travell? maybe not we are still in lockdown. It could well be that traveling for us is the thing in the past.

Enjoy the last week of winter! Keep warm, stay in, and stay safe.

Susy