Greeting to all! At this time I revisited a bread I have not made in a few years. It is one among too many breads I promise myself, after my first bake, to make usually, after which years go by …
This Miche is from a Jeff Hamelman recipe and was made completely with Central Milling T85 flour. It is a 2 kg loaf. In contrast to a lot of the breads I bake today, it was baked the identical day it was combined, with out an in a single day chilly retardation. It has 20% pre-fermented flour. 83% Hydration, 1.8% salt.
The crust is chewy. The crumb could be very moist and tender. The flavour is mildly wheaty with simply minimal lactic acid sourness. It was very good for dinner when not fairly utterly cooled with a little bit of butter, along with a salad and omelet made with Hatch inexperienced chile.
Comfortable baking!
David
