Isn’t she a thing of beauty?
A full 2kg miche, made from strong wholemeal, dark rye and strong white flour, nursed upwards using just my natural leaven. 80% hydration, for a more open crumb. 240C oven (for the first 20 mins) to get the crust nicely coloured. This one was developed yesterday through the day, then cool-proved overnight before I diligently got up at 6.30 to pre-heat the oven and bake her at 7.00, for almost an hour.
The smell whilst baking is wonderful, and once its cooled and flavour and texture of the bread is great too – crisp exterior crust with soft, chewy crumb. Yes, I’m pleased with this one.