Poilâne Miche - an appeal

[bethesdabakers]

Well, at least let us know how you got on!

Mick

[PlaceToBe]

Pretty well for a first attempt. I gave it about four hours bulk fermentation - the proving then only took about three hours. At that point it was reaching the top of the bowl I was proving in, so I thought I'd better bake before it turned into something from Dr. Who. Collapsed a bit on slashing, so it could have done with a bit less time, but recovered ok in the oven. The result tastes scrummy and looks pretty good. I'm not going to get through it all, so I've frozen half of it.

My wife said "Oooh, it's like...what's it called...those big French ones that are dead expensive...poulin?".

[robp]

I had a bash at the miche as described in this thread last weekend. The slashes are a bit rustic, but this is a rustic loaf.



I found the method well written and easy to follow, in fact it was more difficult trying to workout how to upload the image to here. One thing I did notice was that creating steam in the oven does give a gloss effect to the loaves, nearest miche no steam, miche 2 & 3 steam.

[bethesdabakers]

Pretty neat.

I really must go back to some of my old recipes (not that I'm due much credit for this one) when I get my new oven installed next week.

Upwards and onwards.

Mick

[Jeremy]

Well done Mick!
Pass the torch, oh and don't forget to try the Bordelaise, I'm telling you it is fabulicious!



Jeremy

[pab]

I tried both the recipes for Poilâne style miches over a period of time (made to full size, there is a lot of eating in them!).

Lovely bread and not difficult. I preferred yours, Mick, as it gave a moister crumb. Got quite a few 'wows' when taken to friends.

I've now made your recipe twice. First time I mixed the dough and then kneaded for 10 mins followed by a couple of hourly turns and a four hour final rise. Second time (photo below) I followed Dan's method but in the current heat and humidity judged it ready after a three hour final rise. I would be interested if anyone has any thoughts on the different methods or proving times.

'Carrefour' in Calais sell (cheap) a nice large round lined proving basket ideal for the job.

It's certainly helping to keep me off the streets.

Thanks for the recipes.

Best wishes

Pab

[crystal]

they look beautiful! - crystal

[Dan Lepard]

Why can't we buy bread like this in south London? You'll have to set up a bakery, pab.
Dan

[pab]

Dear Dan

Seems so tempting. Not sure about risking the loss of such a pleasurable hobby.

Moreover, could I do it? I'm not so sure.

Best wishes

Pab

[Jeremy]

Nice work!
Dan doesn't say that often, but when he does heed his words! By the way did you look at the miche posted , try that recipe, you love it!


Jeremy