The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


bwraith's picture

In Search of a Good Miche Version (2)

 Mixed Flour Miche (2)

 Mixed Flour Miche (2) Crumb (a)Mixed Flour Miche (2) Crumb (a): Mixed Flour Miche (2) Crumb (a)

 Mixed Flour Miche(2) Crumb (b)Mixed Flour Miche(2) Crumb (b): Mixed Flour Miche(2) Crumb (b)

Mixed Flour Miche (2): Mixed Flour Miche (2)

Mixed-Flour Miche: Loosely based on BBA Miche and Hamelman Mixed-Flour Miche.

I did a new slightly different version of the miche in my first blog entry about this recipe. I have a spreadsheet showing the recipe and percentages.

I have some photos of my process, but it is from the original blog entry, not for this specific bread. However, the process was the same other than as noted below.

Many, many thanks to JMonkey, SourdoLady, Zolablue, Mountaindog, Floydm, and numerous others. My results on this and other recipes are much better because of the great ideas I've found in the various blogs, postings, and lessons here.

Mixed-Flour Miche (2) as in version (2): Loosely based on BBA Miche and Hamelman Mixed-Flour Miche.

There is a "firm starter" that is built from white poolish-like starter as in the BBA "barm" version (50/50 by weight using breadflour and water), which is retarded overnight and included in the dough which is baked the same day.

The recipe I've been doing lately has evolved from the BBA miche recipe to be more like the "Mixed-Flour Miche" in Bread by Hamelman. My objective has basically been to have a high whole wheat content, but use sifted flours to get a less coarse crumb. I have also mixed red wheat and white wheat flours as well as tried some spelt trying to come up with a flavor that is not too "grassy" or "nutty". I find the taste of 100% white wheat bread to be a little too bland, whereas using too much red wheat seems bitter in a way I don't like.

As a result, I've ended up mixing various flours in an attempt to get something that is mostly whole wheat with some of the coarser bran sifted out and partly red wheat, partly white wheat for flavor.

The recipe showing in the photos above is as follows, and is loosely based on both the BBA Miche and the Hamelman "Mixed-Flour Miche" in Bread.

For the firm starter:

  • 7oz "BBA style barm" (100% hydration bread flour starter)
  • 4 oz KA Whole Spelt Flour
  • 3 oz KA Organic Whole Wheat
  • 2 oz KA Bread Flour
  • 4oz water

Mix/knead ingredients for about 3 minutes to get a fairly firm not very sticky dough. Place in container and let rise to about 2x in volume - about 3 hours. No extra punch down and additional rise at this point, compared to original recipe. Place in refrigerator overnight.

The difference in the firm starter above from the version (1) recipe is I substituted 4 oz Whole Spelt and 2 oz KA Bread Flour for 6 oz Golden Bufallo Sifted Red Wheat Flour. The objective was to get a more mild, less sour flavor. I also only let this rise for 3 hours, rather than 5 hours in version 1. This bread tasted better to me. The sour flavors that seemed a little too strong, as noted in the original blog entry, are more mild and complex this time, with no subtle excess of sour dominating the after taste of the crumb.

For the dough:

  • 3 oz KA whole spelt flour
  • 8 oz Golden Buffalo sifted red wheat flour (Heartland Mills)
  • 3 oz KA Organic Whole Wheat
  • 8 oz sifted white wheat flour (Homestead Grist Mill)
  • 7 oz Sir Lancelot High Gluten flour
  • 3 oz KA Rye Blend
  • 29.5 oz water
  • 3/4 tsp diastatic malted barley flour
  • 24 grams salt (about .8 oz) (2 grams less than in the first version)
  • Firm starter from day before.

The overall difference from the previous recipe is just a small decrease in red wheat flours, and less spelt flour in the dough, since I have more spelt flour in the firm starter. Also, the hydration is a little higher, about 83% from more like 82% in the previous recipe. Also, I used water on my hands and on the kneading surface instead of flour, instead of the flour that was used in the first recipe (based on some recommendations from the WW gods on the site), so that may account for a significant difference in the wetness of this dough. I imagine that could contribute an additional 1% difference in hydration.

Cut up firm starter and cover with towel to allow the pieces to lose their chill.

Autolyse: Mix all but salt and starter in bowl until the ingredients form a uniform shaggy mass. Allow to rest for 30 minutes.

I decided to use less of an autolyse, based on some advice in Raymond Calvel's book, "The Taste of Bread" which seems to indicate that letting the autolyse go on too long may take away from bread flavor.

Mix and knead dough: Push the pieces of starter into the dough and sprinkle with salt. Use a "frisage", i.e. use the heal of your palm to push the ingredients out along the table, so that all the lumps become mixed. See the Danielle Forestier video on the Julia Child video site. Mix/knead for 5 minutes to form a supple, fairly soft dough. I grab an end, lift it from the table, stretching it from the other end, which is stuck to the table. Then, toss the middle sideways and drop the end back down against the end stuck to the table, which forms a fold. Then, do the same thing from a quarter turn of the dough, i.e. grab an end at a right angle to the end you grabbed before. The total hydration of the entire overall dough is 83%, so it is relatively soft at the beginning. Place in a container to rise.

Fold the dough every 30 minutes: The total bulk fermentation time was 3.5 hours. I was folding it using the technique in Hamelman's Bread, i.e. (very roughly) turn the dough out on a bed of flour top down and gently spread it out/push out some of the gas. Then pull out and stretch one side of the dough and fold it toward the center. Do the same for the other three sides. Put the dough back in the container with the top up and the seams down. I folded 3 times, then let it rise for the rest of the time.

This time I folded every 30 minutes instead of every 60 minutes, and I only folded 3 times instead of 4 times. The result was a much more slack dough after completion of the bulk fermentation. This time, because of the higher hydration of this version, I probably should have folded at least one more time to get a dough that would hold its shape better. This dough spread out a little too much. It had good oven spring, so that compensated to some extent, but overall I wished it would hold its shape better than it did. Next time, I may reduce the water slightly and fold a little more to get a better shape.

Shape into boule: Form a boule not too differently from the folding technique above, except it is more of a gathering in of the edges of the dough and pinching them together underneat to stretch the top of the dough. Let the boule relax for 10 minutes to seal the seams underneath. Flour a couche very lightly with rice flour and place in 8 quart steel mixing bowl, and then place the dough in the couche seams up.

This time I tried to use mountaindog's recently blogged techniques for shaping the boule "right side up" instead of my previous upside down technique. I also allowed the relaxation of the boule for 10 minutes this time. The only gotcha I suffered was that the dough didn't come out of the rising bucket properly because it was still fairly gloppy - not enough folding of the more hydrated dough. As a result, the dough ended up lopsided, and a couple of the seams from the folding were slightly visible on the top of the dough after the final proof. I slashed through it, to not so gracefully hide that - oh well, next time I'll do better. This time, I did an additional fold after turning the dough out on the table, as it seemed quite gloppy. I need the fold to get to the point where I could form the boule.

Final Proof: Allow to rise for about 2 hours.

Last time, I think the final proof went on too long - 3 hours, and that probably contributed to slightly excessive sour flavors I wasn't so happy with. Also, I think it was long enough that the oven spring wasn't that great. This time, the flavor was very good, at least I thought so. The flavor of this one is complex, slightly sour only, with a cool, light, moist crumb. Although the gloppy dough did spread out, it also had decent oven spring, so the overall shape was slightly flatter than I wanted but not a huge disappointment.

Place on parchment: Place parchment on an upside down baking sheet or a peel and flour with coarse corn meal. Invert the bowl with the dough onto the parchment and pull away the bowl. Gently pull away the couche, which works great with the rice flour on the couche. Slash as photos show. I very lightly spray water on the dough with a pump pressure spray mist bottle.

When I placed the dough on the parchment paper this time, it spread out alarmingly, but was not a disaster. I realize that I need to fold the more hydrated dough one or two more times.

Bake: Preheat oven to 500F well before this point, like an hour before. Use various steaming techniques as described many places for home ovens. Drop temperature to 450F after about 5 minutes. Bake at 450 for 10 minutes, then rotate loaf and drop temperature to 400F for another 15 minutes. Then rotate and drop temperature to 375F. Continue to bake until internal temperature is about 208F.

This version had great flavor. I think this is partly because of the more mild starter, which used spelt instead of more red wheat flour. Also, I fermented for less time at all stages this time, which seems to have helped remove the slightly too sour after taste of version 1. I think the oven spring was better because of more hydration and less folds earlier. The crumb was a little more open for the same reason. Next time, I want to use slightly less hydration and one or two extra folds to make the dough a little stiffer - closer to version 1.

RachaelScanlon's picture

Looking for long-term employment

March 26, 2007 - 12:31am -- RachaelScanlon

My name is Rachael, my husband John and I both love working with artisan bread. We've learned a lot in the time that we had spent in a small bakery before, but know there is much much more to learn. We live in Port Townsend but are willing to move almost anywhere in Washington state. My husband is looking for the right people to work for and the right atmosphere in which to work. My husband has experiance in baking, shaping, packaging, sales, managing and cleaning.

pumpkinpapa's picture

I really like the Multigrain Bread Extraordinaire or Struan from the BBA and have been modifying since I first made it with the hope of using sourdough as the main leavening, since Struan is an old Scottish bread I thought it would be good to have it all sourdough.

So with my Spelt starter in hand I changed the recipe once again:

My soaker was:

  • 2 Tbsp Organic Polenta
  • 1 Tbsp Organic red and white Quinoa
  • 3 Tbsp Organic steel cut oats
  • 2 Tbsp organic wheat bran
  • 1/4 cup room temp Kefir milk

Mixed the grains together in a small bowl and poured the Kefir over, then covered bowl and left on the table overnight. I really like the flavour of Kefir soaked grains.

My dough was:

  • 9 ounces organic hard flour
  • 4.5 ounces organic whole spelt flour
  • 1.5 ounces brown sugar
  • 1 1/2 Tsp sea salt
  • 3/4 Tbsp instant yeast
  • 3 Tbsp cooked organic brown rice
  • 1 1/2 Tbsp Buckwheat honey
  • 1/2 cup Kefir milk
  • 3 ounces Spelt starter
  • 2.5 ounces room temp water
  • handful of poppy seeds (Floyd, I now know your nightmares)

I mixed the flours, sugar, salt, and yeast in a large bowl and then added the soaker, rice, honey, Kefir, starter, and enough water to make the dough tacky. After it was well mixed, I transferred it to the counter where I kneaded it for 20 minutes until it passed the windowpane test, then I misted the top with some spray oil and covered it with plastic wrap.

I folded it once every half hour for the next 90 minutes at which point it had nicely doubled in size. Whereupon I placed it in my loaf pan, misted the surface with water and coated the loaf with poppy seeds. I sprayed the loaf with spray oil and covered it with plastic wrap and left it until the loaf had risen about 2 inches above the top of the pan, this took about 5 hours. I had left it to rise so high because I had a pork loin taking up the oven, but it worked out well just the same.

I baked the loaf at 350 F for 20 minutes and after turning 180 degrees I baked for another 20 minutes. The bread turned out nice and soft and with a good spring to the crumb. It was incredible toasted with either raw honey or my wife's strawberry jam.

This is after the first folds and rising (the picture is actually of 12 pounds of dough, not the 2 pound loaf stated above)

And the final loaf, or what is left of it. I actually did this recipe times five and I now have half of a free standing loaf remaining after making it on Thursday evening. This picture doesn't show it well but the loaf is 4 inches high.

Next time I will be going with less yeast and more starter and a mix of whole grains too.

pumpkinpapa's picture

Harvest Moon Artisan Bakery in the Bruce Penninsula

March 11, 2007 - 7:13am -- pumpkinpapa

I've visited the Harvest Moon Artisan Bakery once every summer while on vacation in the Bruce penninsula here in Ontario. They built their reputation on their pies, wonderful fillings and great flaky crust. Plus so many savoury items, bread's, cookies, cakes etc. I can't say enough about them. They also have an organic herb garden and a heritage orchard on their property interspersed with trails and sculptures. A nice break from travels!

And I never have enough money to buy all the creations they lovingly prepare.

pumpkinpapa's picture

I created a delicious spelt starter at the beginning of February and made some great loaves from it recently.


The one on the left was a 50/50 organic AP with organic light spelt flour (I can only afford 2.5 kg bags of spelt and ran out) while the one on the right is a 100% light spelt loaf. Both were excellent! The kids liked the 50/50 while I found the 100% to be exactly like pumpernickel in texture, great spread with peanut butter or pb/banana/honey!

I used Sourdolady's recipe for starter but reduced all liquids by 25%, otherwise too much liquid and the starter never matures. After a week the starter was active, not as much as white or rye, and definitely not as volatile as whole wheat, but it was bubbly and produced a pleasant aroma. You can use either whole or light spelt with no loss of nutrients as they are contained in the germ not in the bran as in wheat.

I used the basic sourdough recipe as given in Peter Reinharts BBA but with 25% less water again:


4 ounces spelt starter, 4.5 ounces spelt flour, 0.75 to 1.5 ounces water

Final dough:

20.25 ounces spelt flour, 0.5 ounce Celtic sea salt, 9 to 10.5 ounces lukewarm water 

Kneading took about 20 minutes, but my house is cool these days which affects proofs immensely as well. However unlike all my sourdough experiences (save for yeats spiked variations), this spelt sourdough had far faster and greater second proofing results than wheat or rye starter.

This is going to be my main bread, and if the kids continue to enjoy it then I should experiment with spelt cinnamon buns soon too. 

Susanmarie's picture


Here are the NKB and the hearth breads I mentioned earlier:

NKB crumb


Any feedback would be greatly appreciated!  The NKB is the original recipe except for the pan, and the Hearth has 4 c. flour and 2 c. water, as opposed to the 5:2 I usually use.  I'm not sure if the holes are about what I can expect using this and AP flour or not...  I guess the holes on the Hearth are a little bigger than with the 5 cups...I said earlier they are not much different. 

Susanmarie's picture

today's yield

If this works, you will see a photo of the previously mentioned breads I tried today...


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