The Poilâne "Miche"

Not really as burnt as it looks in this lighting, I swear.

I think I have finally become a real baker! I took two stunning (although not with my lighting and my camera) loaves out of the oven this morning of the famous Poilâne miche. I did, however, make a few modifications because the dough and I weren't getting along. I substituted a little durum flour and a little whole wheat flour for the high extraction flour and I added about 1oz extra water.

Part of the reason that I made it was because one of my favorite professors went to Paris. I told her to pick up a Poilâne miche, but sadly, her only day off from the conference was Sunday so the shops were not open. I decided to make one for her to show what she missed.

The crusts bloomed nicely and they sang. However, I messed up with the oven temperature on the batard because I forgot to turn it down the final time to 425 degrees F.

The baby miche

Sister loaves

The formula as I meant to make it was as follows (from The Bread Baker's Apprentice, essentially):
Day One: Make the Starter

• Starter
• 198g (1 cup/7oz) Starter (I will use 100%) 
• 255g (2 cups/9 0z) first-clear flour 
• 113g (1/2cup/4 oz) water, at room temperature 
• Mix until it comes together. Then knead for 3 minutes. Let sit for 4-6 hours (or until double in size) and then refrigerate overnight  

Day Two: Make the Dough

• Take out of the refrigerator 1 hour before making the dough. Dissolve the starter in the water. 
• Final Dough
• All of the starter
• 907g (7 cups/32 oz) first-clear flour 
• 23g (3.25teaspoons salt/0.81 oz) salt 
• 510-624g (2-2 3/4cups/18-22oz) water, lukewarm (90-100 F) 
• Mix the dough 
•  Knead for 12-15 minutes or until window-pane test
• Ferment for 4 hours or until the dough nearly doubles in size 
• Shape 
• Retard for 2-3 hours OR let proof overnight  

Day Three: Bake the Bread

• Take the bread out 4 hours before you plan to bake
• Half an hour before baking and preheat the oven to 500 degrees
• Turn down to 450 degrees and steam for 25-35 minutes
• Turn down to 425 degrees and bake for 30-40 minutes

I messed up on the fermentation. It was too cold and I did not adjust the time sufficiently, so the crumb wasn't perfect.

I gave some to my professor. The bread tasted great so I am not upset with my decision, although I do wish that it had been my best work. Oh well.
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