Tuesday, January 11, 2011

Leader's Whole Wheat Miche

This Whole Wheat Sourdough Miche is based on the formula in Dan Leader's book, the Local Breads.

However, I have made several tweaks:
- levain built is based on a 45g starter, 50g water, 95g white flour and 5g ww flour (this is the levain built for his other sourdough Pain Au Levain recipe)
- I did 2 Stretch and Fold at one hour interval
- after proofing for about 3 hours, I put the dough in the Le Creuset saucer pan (which has been pre-heating in a 505F oven) and covered it with a stainless bowl. The bowl was removed after the first 20 minutes of baking
- baked for 42 mins (40 min should have been ok). Then turned off the oven and let the bread sat there for 10 mins

After the bread had been cooling for about 3 hours, at around 9pm, I couldn't help but decided to cut a slice and give it a taste. The bread was quite ordinary. The crumb was really closed and evenly distributed. I guess I should cut down the kneading time. Also, the flavour was rather ordinary. Maybe I got used to the flavour of a long retardation? Ok, I'll let the dough proof in a cooler temperature for a longer period of time in my second try.

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