Miche 2.0

Toast
dschal on 16 Aug 2013 at 11:18

I had to try another big honking loaf.  My interest was piqued this time by wassisname's recent post:

http://weightloss-slim.fit/node/34256/big-ol-rye%3C/a%3E%3C/p%3E%3Cp%3EI followed his procedure exactly to the best of my ability.  With cooler ambient temperatures in the kitchen, I used my oven with the lightbulb on, at times, for proofing my starter and bulk ferment.  The final proof was on the counter at about 65-68F, and it overflowed my largest round brotform.  So the sides are a bit unkempt.  But this is a great bread!  The sour is noticeable with all of the rye (I used KA Pumpernickel) in the preferment.  I will definitely try this again, but do my final proof in a larger linen-lined bowl.

Dave

Thank you, Dave, for making it look so good!  Better than a lot of mine, actually. 

Nice to see that it worked with a cooler fermentation.  I'll have to try that when the summer heat eases up.

Marcus