Miche-style loaf no. 2

Bushturkey's picture

I got a 10-Kg bag of Laucke wholemeal flour. I think it's 100% extraction. I had another go at making a miche-style loaf.
The final dough was 85% wholemeal flour and 15% white bread flour, with 73% hydration.
I had trouble with the loaf maintaining its shape. I folded the dough 3 times during bulk fermentation and I let the loaf rise in a round bowl.
When I tipped it out onto a baking tray (my peel) to transfer to the oven, the loaf lost it's shape.

The finished bread cooling out the oven.

The flavour is very nice.


TeckPoh's picture
TeckPoh 2008 April 21

What's the weight of this whopper? Where's Jeremy, aka miche maestro? Jeremy, what would you suggest to keep the miche from flattening out?
Bushturkey's picture
Bushturkey 2008 April 22
Hi TeckPoh.

The weight of the finished dough was 1640 g (3 lb 10 oz.). I only made one this time! I was more careful with measuring the ingredients.

I reckon the keeping quality of the bread is better with a heavier loaf. It doesn't seem to dry out as smaller loaves do (maybe it's the wholemeal flour?). But smaller loaves take a shorter time to get eaten!

I baked the second one last Saturday. The flavour just keeps changing. The sourness is getting more pronounced, but so is the flavour of the whole wheat. I just love chewing on it.

I keep the bread wrapped in cloth (I got some calico from a paint supplies shop I use it as a couche and to wrap the loaves in after cooling).

amber108 2015 April 11

Miche is often flatish, and you can always do extra folds, I fold every hr over 4hrs for bulk for very wet doughs, but it will always be a tad on the flat side. Heavy flour maybe?

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