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| Not really as burnt as it looks in this lighting, I swear. |
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.
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| The baby miche |
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| Sister loaves |
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
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