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Saturday, January 9, 2010

Poilane-Style Miche BBA #33

We have finally reached the cover loaf!

I was worried about this loaf. We are having record low temperatures, so I wasn't sure about proofing the dough. However, the sourdoughs are a little more time intensive. They become weekend breads. But I didn't want to wait for another weekend to try this one.

Yesterday evening I made the firm starter. I used half wheat flour half bread flour because I do not have access to medium grain whole wheat flour. I added the barm to the flour and some water and let it ferment until doubled. I actually put it on top of the refrigerator, went to bed and this morning, it had just doubled.

I then added the 7 cups of flour, salt and water to the starter. I divided the dough in half and mixed and kneaded it. I am having difficulty with the arthritis in my hands in this cold weather. They don't wake up happy and perky and looking forward to kneading for 15 minutes to form a supple, tacky, but sticky dough. Usually I can talk my main stake holder into kneading, but he retains the ability to sleep past 0600 on the weekend. The mixer did a lovely job.

The dough took about 5 hours to double. The temperature in the kitchen varied with the number of time the dog went outside. Eventually, I made my oven into a proofing box. I formed the dough into a large boule and put it into my largest bowl. I was once again coveting a banneton. But the bowl lined with my linen worked fine.

After two hours, I turned the dough onto a pan and prepared the oven for hearth baking.

We are enjoying this bread. Peter says that it is good for 5 to 7 days. Good soup bread.


  1. Look at you Anne Marie...looking all like the cover of the book! How awesome!! Your bread (and you) looks beautiful!

  2. Ying and Phyl did it. I thought it was neat to see them. Making soup today for the week.

  3. Anne, your loaf is gorgeous! ...Just like you. :)

    I hope you submit that to YeastSpotting!!!Please? ( Susan would surely love to showcase it!

    I've been MIA in baking bread and photo-opting lately. I've been in the kitchen, but under the rule of the visiting college teen. ;)

    I look forward to resuming my bread bakes. The next item up for me is the cracker recipe.

    I hope you enjoyed a wonderful Christmas. I'll be back later to peruse your blog, and Mags too, so I can catch up on everything.

    Kudos to you, and by all means, GIVE THAT TO YEASTSPOTTING!!!!!!

  4. What a lovely photo of you and your pain Poilane!

    This bread is very tasty, I love it. And it got better after 3 days which is pretty amazing. I'll write my post in a few days.

  5. Margie, you are sweet but I prefer to showcase only the breads. I felt a little silly posing with the bread but my family liked it. I cut the loaf in quarters and gave some of it away and everyone is impressed with how well it ages, and how sad it is when it is gone.

    Anne Marie

  6. Hey, you and the bread both look awesome! That is one amazing loaf! I love the scoring since I've been recently experimenting with it.

  7. Very cool! I love the photo of you and the bread. I'm looking forward to making this one as well. Happy Baking!

  8. Great photo, nice to "meet" you!

    your POilane turned out great, partiulary the slashing, loved it!

  9. What a terrific picture! You and the bread look wonderful. This is the next bread for me and I'm looking forward to it very much, esp. since it's the one that made me buy the book in the first place (long before the BBA challenge began). Am I brave enough to pose with the finished product, though? :-)

  10. Everyone should take a picture of themselve with the bread, better to know you...

  11. Anne Marie, I love this shot! Awesome :-) Thanks for stopping by my blog and for commenting. This loaf and your pumpernickel are just beautiful! Glad to have met another BBA person!

  12. Amazing loaf! I wasn't really that successful :-(.