Poilâne Miche - an appeal

[pab]

Dear Jeremy

I tried the Miche recipe you posted here only yesterday. Looks as though it will be delicious - I'll let you know.

Last week I also tried your other Miche recipe from the Australian site (a bit of rye and more white flour) which was simply a beautiful flavour. Even quality control was impressed, if you know what I mean.

I find these wet doughs quite difficult to work with still but they make beautiful bread. I am using Dan's method, but a final rise of four hours was too long. Do you recall how long you allowed?

Best wishes

Pab

[Jeremy]

Sounds great Pab, wanna see the pics!
I don't actually remember the time, but I usually think 2.5-3 hours, or do the old finger in the dough and see how it looks,errr sorta by eye really!


Jeremy

[pab]

Dear Jeremy

Here's the photos



The above is the mainly wholemeal miche, made to half quantity. The final proof of four hours was too long but was guided by commitments on the day!
Lovely flavour and texture. Accompanied a Basque sheepmilk cheese (Ossau-Iraty) beautiully.
Managed to achieve the round shape by upturning the proving basket straight on to a hot stone which was more difficult than I thought it would be (ouch). I'd suspected catastrophe if I'd tried to use a peel. I will make this recipe again this week, I'm really keen to achieve that fantastic shape yours demonstrates.



This is your other Miche recipe with more white flour and a hint of rye, again overproved. This had a simply beautiful deep, almost sweet, flavour though and stayed delicious for days.
Again, I will make this recipe again as soon as I can and post here.

I enjoyed your semolina filone recipe also...

Best wishes

Pab

[Jeremy]

Pab,
Nice work! I think you should try the Bordelaise recipe I do as well!

Jeremy

[pab]

Dear Jeremy

Saw a bread virtually identical to the mainly wholemeal shown above (including height). This was in France and it was called 'Pain d'Auvergne'. Don't know if you are looking for a name for your excellent recipe!

Best wishes

Pab

[pab]

This seemed to have the balance of great flavour but still good shape.

It was retarded in the fridge for several hours which seems to have helped the flavour develop without overproving.

It's a great recipe, Jeremy!

Thanks and best wishes

Pab

[Jeremy]

Wow, that is Awesome! I guess I have to send more recipes for you to try!
You make me proud!



Jeremy

[pab]

Dear Jeremy

Please send them and I'll try them!

I have had a few goes at the very wet dough recipe you posted on Sep 3rd - great flavour but a bit tricky to work (I beat it with a spoon at first).

I will post a pic or two when I get it right, if not before.

Thanks again

Pab

[bethesdabakers]

Deleted

[pab]

In need of a variation to my daily bread but not wanting a massive loaf I made a version of Mick's recipe using (I think my memory is correct) half quantities for everything. As I had not pre-planned, the starter on that occasion was simply 141g of my normal starter at 100% hydration.

The loaf came out really well...

Best wishes

Pete