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Hamelman Multi-Flour Miche - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Hamelman Multi-Flour Miche

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  • Hamelman Multi-Flour Miche

    I made the Hamelman Mixed Flour Miche this weekend. 30% KA whole wheat, 30% KA light whole wheat, 20% KA general purpose and 20% rye. One thing that was interesting, was that I actually read the recipe. Duh.

    The first few times I made this bread, I basically followed the Vermont Sourdough method with the Miche recipe -- but the actual technique is different.

    1. Place the loaves in the proofing basket seam side up (not down), which promotes the low profile characteristic is this bread.

    2. Bake at 440F for 60 minutes (lower and longer than the basic sourdough), and lower the temp to 420F after 15 minutes (though a brick oven does this naturally). Due to the high water content, the bread requires a full and long bake. Wow, I didn't burn the crust trying to get the crumb to finish baking.

    3. Cool on a rack wrapped in bakers linen.

    4. Let rest for 12 hours.

    Too funny. It's amazing what you learn when you actually read the darn recipe. Anyway, I tried to do it right and I'm happy with the result. It is definitely less dense and it has the right profile. The different flours work very well together, and I even got nice hole development. This is a peasant bread that will last all week.

    Now all I need is an old farmhouse.
    James
    Last edited by james; 11-10-2008, 10:28 AM.
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