I am really pleased with this first attempt at a miche. Mostly white flour (425g) with 25g of rye, wholemeal and buckwheat flour added. The balance between a moist dough which gives "holes" and a firmer dough which stands up without support is something still to work on. Unlike many sourdough recipes, I retarded this overnight, simply because of time constraints, but it seems to have been a good thing as the flavour is well developed.
www.wantonflavours.blogspot.com
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Too wholly for me. Seems once it has proved then you have handle it gently, minimum handling to split into batches trying not to lose the volume, then curl up into shape. How to fastrack years of hands-on experience in a matter of weeks!