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

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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
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    Last edited by james; 11-10-2008, 10:28 AM.
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