High Extraction Miche (with Spelt)
Finding a satsifying recipe for a high-extraction miche has been an ongoing quest over the last few months. I've tried numerous recipes including Peter Reinhart's BBA recipe and Hamelman's Pointe à Callière with varying success. This, my most recent attempt is one of the best so far. The hydration is at 73% and the dough contains roughly 26% whole spelt flour. Sourwise, it's mild, much like the Poilâne miche from which I've drawn a lot of inspiration. For those who like it uber-sour, you can always extend the bulk ferment (refrigerated overnight perhaps?) and reduce the amount of first build in the final mix. For me though, this has the balance that I like - sweet, sour, savoury and nutty which should get even better overnight.
67g Sifted Whole Wheat Bread Flour
50g Whole Spelt
50g Bread Flour
83g White Starter
83g Whole Wheat Starter
200g Sifted Whole Wheat Bread Flour
150g Whole Spelt
150g Bread Flour
500g First Build
Mix all the ingredients for the first build and leave to ferment for 4 to 5 hours until it reaches peak activity.
For the final dough, mix all of the mature first build, flour and water and leave to autolyse for 20 to 30 minutes.
After autolyse, sprinkle the salt on the dough and incorporate by mixing for about 1 minute.
Knead the dough briefly until it just starts to feel smooth and elastic (no more than 5 minutes)
Bulk ferment the dough at room temperature for 2 hours with 3 stretch-and-folds at half hour intervals.
Turn out the dough and shape into a large boule.
Proof the dough in a well floured/lined circular container (eg banneton) for 45 minutes in a warm place
Turn out the proofed dough and score as desired.
Bake in a preheated oven with steam at 500F for 10 minutes followed by a further 30 to 40 minutes at 375F until it reaches an internal temperature of at least 200F.
Allow to cool completely before slicing.