Hi all,
Made some Miche at home on my day off. Mixed/folded/formed in between wrenching on the VW, cleaning the house, and practicing scales!I used a high percentage of high-extraction, a bit of rye and white. About 83% hydration. I don't keep track very well at home. I mix/knead with one hand in a bowl, and dip my hand in water until the dough feels wet enough.I'm pretty happy with the results, but I think I lost patience with proofing. It could have gone another 20 minutes perhaps. Also, both loaves nose-dived off of the peel, pulling my circular score down on one side. Still tasted good![IMG]http://i97.photobucket.com/albums/l227/tyb507/DSCN0227.jpg[/IMG][IMG]htt... now for the gratuitus close-up:[IMG]http://i97.photobucket.com/albums/l227/tyb507/DSCN0236.jpg[/IMG]
Made some Miche at home on my day off. Mixed/folded/formed in between wrenching on the VW, cleaning the house, and practicing scales!I used a high percentage of high-extraction, a bit of rye and white. About 83% hydration. I don't keep track very well at home. I mix/knead with one hand in a bowl, and dip my hand in water until the dough feels wet enough.I'm pretty happy with the results, but I think I lost patience with proofing. It could have gone another 20 minutes perhaps. Also, both loaves nose-dived off of the peel, pulling my circular score down on one side. Still tasted good![IMG]http://i97.photobucket.com/albums/l227/tyb507/DSCN0227.jpg[/IMG][IMG]htt... now for the gratuitus close-up:[IMG]http://i97.photobucket.com/albums/l227/tyb507/DSCN0236.jpg[/IMG]
![http://i97.photobucket.com/albums/l227/tyb507/DSCN0227.jpg[/IMG][IMG]htt...](http://i97.photobucket.com/albums/l227/tyb507/DSCN0227.jpg[/IMG][IMG]http://i97.photobucket.com/albums/l227/tyb507/DSCN0235.jpg[/IMG]And){kind=link}
![http://i97.photobucket.com/albums/l227/tyb507/DSCN0236.jpg[/IMG]](http://i97.photobucket.com/albums/l227/tyb507/DSCN0236.jpg[/IMG]){kind=link}
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Replies
Your miches are beautiful. Did you bake them in a brick oven or in your typical home oven? I had the "nose dive" problem when I load my breads into the hearth stone, and the score of my bread ends up being a bit off to one side. I wish I had a deck oven with a loader. That would solve the "nose dive" problem for sure.
Your miches are beautiful. Did you bake them in a brick oven or in your typical home oven? I had the "nose dive" problem when I load my breads into the hearth stone, and the score of my bread ends up being a bit off to one side. I wish I had a deck oven with a loader. That would solve the "nose dive" problem for sure.
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Jeremy
Now I'm trying in a different browser...see if it works.
I used a gas oven at home, as the backyard brick oven is still in the planning stages.
Jeremy, I work at the Red Hen, in Middlesex, VT.
-tyler
Been trying to get your boss to interview, I was up in Vermont back a spell visiting King Arthur and was about to stop into see the bakery as a friend of mine owns a B&B up there The Old Stage coach Inn, just at the last minute I changed my mine, the road was icy and I had to catch a plane back to NY!
Will have to stop up there if I am visiting again? Maybe in the summer?
Jeremy