I've moved house, 500 Km away. New oven (now gas, instead of electric - it still goes during a power outage), new environment - long, HOT summers (starting in November, ending in May)- ambient temperatures 17- 39 C, 30-65% humidity. I transported my oven tiles and my (now 6 years old) sourdough culture (it's given birth to around 5 offspring now - I guess this makes me a (?) grandfather- in Alice Springs and Melbourne). I've converted it, over a few days, from a white sourdough to a wholewheat sourdough. I'll keep it like this for a while, until I master the Miche.
I'm devoting more time to bread.
I tried making a Miche yesterday - it stuck to my bread linen!! It tastes good, though. I love the fermented wheaty flavour and just the right amount of acidity.
I had another go today, using lower hydration (around70%). I used 90% wholemeal wheat and 10% white (unbleached) bread flour.
1.9 Kg round loaf. I'm going to enter a similar one in a baking competition next week.
This time, it didn't stick to the linen! It's still baking, but it looks good!!!
I'll take some pictures and post them in a few minutes..........