First time miche

First time micheFirst time miche

 I am really pleased with this first attempt at a miche.  Mostly white flour (425g) with 25g of rye, wholemeal and buckwheat flour added.  The  balance between a moist dough which gives "holes" and a firmer dough which stands up without support is something still to work on.  Unlike many sourdough recipes, I retarded this overnight, simply because of time constraints, but it seems to have been a good thing as the flavour is well developed. 

 

www.wantonflavours.blogspot.com

 

 

 

 

 

 

2 comments

nice looking miche! here is my first miche - 

www.flickr.com/photos/goldfish/6016271958/ 

 

it was inspired by the folk at sonoma

 

85% white flour (roller milled organic)
10% whole wheat (stone ground organic)
5% whole rye flour (stone ground organic)
2% dark malted barley (1350 EBC from craftbrewers)
 
100% water
 
= excellent.
 
It has now entered the schedule as an every-day production bread in our bakery.
 

 

 

 

 Wow

 

looks great!