My miche take for the family
This 2+ kg miche is for an upcoming family gathering. Eighteen of us most of 3 generations will be getting together at the Central California beach town where my generation vacationed with our parents in the 1960’s and ’70’s. There are lot’s of wonderful memories of those Summers.
The formula for the miche is from the SFBI Artisan II workshop I took last December. I have described the formula and methods here:This miche is a hit!Since then, many TFL members have made this bread and seem to have enjoyed it as much as I. That includes brother Glenn, who has promised to bring along a matching miche.
Beautiful loaves! I second
Beautiful loaves! (Pity we’re not allowed to see the crumb.:p) I second what Syd said about the volume. You’re the master of large miche!Since reading your postwhileago where youcompared different sized miche and said larger one tasted better,I’ve been telling myself I’llchallengeand bakea large loaf (mine regular ones are 500g dough size) myself one day, but haven’t been able to gather the nerve to do it. I had a look at your original post (wonderful crumb photo!) and have one question. Can I ask whichbread flour you used for that loaf? Or the protein percentage if you remember? I understand US flour is slightly different from UK flour, but I’d like to choose the nearest one to yours among my regular «bread flours.»
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As usual these breads look exceptional, wonderful baking.
At our friends» house for dinner on Saturday night, our hosts presented a quarter portion of a spelt miche purchased from the foodhall of the city’s leading department store. Quite a contrast to your beautiful loaves.
Lumos, I’m thinking if you mixed 10 to 20% plain flour into a strong flour such as Marriages, or maybe 10 15% into Shiptons, you may have somethingapproximating to the strength of flour has here. Does that seem about right to you? I would think that 20% figure is the absolute maximum.
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Thank you and Andy,
Yeah, 11.5 11.7 % is quite a bit lower in protein than UK bread flour, isn’t it. Glad I asked!
I usually mix about 20 25% plain flour to strong flour (my regular ones, Waitrose Organic) to French style artisan breads, so I’ll do the same for this, too. In particular, «AP» and «Bread» flours overlap a lot from mill to mill. The AP flours I use run around 11.5 to 11.7 percent protein, but this is at the high side of the range. King Arthur Flour’s AP is 11.7 percent. Their «Bread Flour» is around 12.7 percent, as I recall, and their «High gluten» flour is over 14 percent protein. The high gluten flour is milled from hard Spring wheat, while the AP flour is milled from hard Winter wheat.
The high gluten flour is generally reserved for rye breads, bagels and enriched breads. I rarely use even bread flour for lean breads, although some like the extra chewiness it lends the crumb.
I’m convinced you need to get to know each flour you use. The specs just give you a starting point regarding what performance you can expect. I have used 3 different AP flours that perform close enough to each other that I don’t have to make adjustments in hydration or mixing between them, which is not to say there is no difference, for example in dough extensibility/elasticity. Protein content is clearly not the whole story.