Wednesday, May 19, 2010

Poilane-Style Miche (BBA Challenge)

All together now: Mags is a cheater, Mags is a cheater. Mags put yeast in her Poilane miche, now Mags is a cheater. (Please feel free to pull my pigtails and take my lunch money.)

What was I supposed to do? I let the sucker ferment for like 60 hundred hours and it didn't rise one iota. All I could think to do was toss it back in the mixer and throw in a teaspoon of yeast and re-knead it. Biddy (my starter) let me down big time on this one. She did her job in the firm starter the day before, making a nice bubbly mixture that I refrigerated overnight. But when I put the final dough together the next morning, she'd all but died on me. I kicked and screamed and called her every name in the book but I still couldn't get a rise out of her.

*sigh* I'm starting to think that I wasn't cut out for this sourdough business. I'm awfully glad that Mr. Reinhart waited to put these formulas toward the back of the book or I'd have bowed out of this Bread Baker's Apprentice Challenge long ago.

Anyway, with the yeast mixed in, I did achieve that rise I was looking for and the final product was very tasty. Hubby claimed it one of his favorites from the book thus far. But.... does he know his wife's a cheater?

12 comments:

Mo said...

Awww, it's okay. It's not cheating if it tastes good, or something like that. ;)

Moogie said...

Mags aka cheater.... never confess without a lawyer present.

Abby said...

Yay, so happy to see a BBA post! And (despite the cheating) =) your miche looks absolutely beautiful!! One thing I've learned in this challenge: sometimes you just gotta do what you gotta do to get through! =)

Julie said...

Mags - I think you're a better person than me. I'm not sure I'd have admitted to the cheating :)

Looks yummy!

June said...

Hey - after all that effort, I'd say you're extremely resourceful. A cheater's somebody who takes a serving spoon to the ice cream bucket in the freezer (and leaves it there). Believe me, I KNOW about that! Hint - do NOT let frozen spoon touch wet tongue or the gig will be up.

Karen said...

Beautiful loaf of bread! Eh, what's a little yeast between lovers ;)

Leslie said...

I'm not telling! Instead, I'm filing away your little trick until such time as we get to the end of the book in the Slow & Steady subgroup. I know I'll need all the sourdough help I can get.

stephchows said...

that is one sophisticated school kid chant LOL

SallyBR said...

No cheater. You are just extremely resourceful, creative, adaptable, and possess a keen intuition....

Beautiful Poilane, the slashing and the markings from the banneton are making me very very jealous... (in a good way! :-)

Nanan said...

sourdough scares me more than yeast ever did - and that is a lot brilliant to add the yeast!

misterrios said...

Just call the bread a German-style Miche. Many commercial German bakeriess add yeast to most sourdough breads in order to get the benefits of sourdough, but to also get the bread to rise quicker in order to not go broke!

Plus, Reinhart suggests adding yeast in his Miche variation in PR's Whole Grain Breads.

But still... cheater!

Cindy said...

They say that cheaters never prosper, but you got one gorgeous loaf there, so I say "they " were wrong. The crumb is just beautiful and the design from your banneton is so pretty!!