8 degrees. With these adjustments I am thinking it should be done in less time, probably 50 min. With this recipe you often see a more stiff preferment like a ‘biga’.
Hi Oleg,
Hello Jukka, I would like to give it a try because it looks great. Thank you. De ideale kerntemperatuur van een brood is rond de 93 Celsius (iets hoger voor nattere degen). I am sorry to say we have no experience with shipping bread. If you think about it, a massive round loaf is probably the most efficient way to bake large quantities of dough: It takes up less space in the oven, has plenty of …
Another thing that works well after two days or so is to give the bread a ‘pick me up’ by putting it in your oven for 5-7 minutes at 180C /350F. Just curious as how to bake seems to missing in instructions. What we usually do and what we think is the best method to keep bread as fresh as possible is to keep it in the freezer. Don’t have any starter? I have a concern. I often don’t have the time on the day I need it for all the rides etc and want to see if I can use the fridge to store the dough before the final proofing. Maybe it was a bit dryer than it should have been? King Arthur Baking Company, Inc. All rights reserved.
Should I be changing anything else for a smaller ‘miche’. It went direct from the fridge to the oven after another eight hours or so.
A miche is a loaf of fine manchet bread, of good quality; see Cotgrave.
It always uses all-purpose white flour, but a miche can be a combination of white, whole-wheat and rye flours.
The difference between the two is that the whole wheat version still contains all the bran and germs (everything from the ‘whole grain’) and bread flour only a certain percentage.
After the final fold I let it stand for an hour then put it in the fridge overnight. I think I may need to half the recipe, but then it wouldn’t be a ‘real’ miche. See our instructions here: www.weekendbakery.com/posts…asy-steps/. Hi Elaine, So you might want to preheat your oven at a later stage but make sure it’s well heated). Ze hebben ons nog nooit teleurgesteld!
volgende project wordt de pizza.
Ik heb dat wel gedaan, want ik vreesde voor een verbrand brood.. Of is het standaard na 10min.
After a few trial runs you will get it right, if not sooner. Fantastic recipes and I love love love them. Cover and let rest for 15 minutes. But we really want to encourage every baker to use scales and carefully weigh ingredients if possible! Such large loav…
www.weekendbakery.com/posts…-rustique/. Wild Volcano Rice. Question when baking do you but in Dutch oven? Is it supposed to be soft or did I underproof or over proof? A stone-who size. Now your miche is ready for the oven. Miche time table Bannetons are for proofing and not for baking! Maar nog even het volgende: in het recept voor het p.naturel en dat voor de miche staat niet dat de oventemperatuur na verloop van een bep.tijd omlaag moet. Usually for sourdough bread it takes 4 houts to ferment at room temperature (2h, punch down and another 2h).