We cut the miche today, three days after baking...and after a lazy Saturday lunch sent my parents home with half.
This miche was made on the fly...with these thought processes.
Total dough weight: 1.8kgs
Hydration: 82% (Freshly milled flour is thirsty...did not seem this hydrated)
Prefermented Flour: 25%
Whole wheat Levain @ 60% Hydration: 400g
Wheat Flour Freshly milled and Sifted: 517g
Spelt freshly milled: 122g
Rye freshly milled: 100g
Cool grains from fridge milled before being mixed with cool water. Autolyse 1hr
Knead (slap and fold) 20mins with 5 min break in the middle.
Bulk ferment for 2hrs with two stretch and folds in the first hour at 30min intervals as dough needed some strength.
Preshape and bench rest 20 min before gentle shaping into boule. Shaped dough placed into mixing bowl with floured teatowel.
Final proof was in fridge as the miche had to wait for oven. I judged that the size of the loaf would take a while to cool and the proof would be complete in the fridge as the dough was pretty lively...was a good guess.
Baked under SS bowl at 250°C for 20mins then 40mins at 200°C
Really enjoy working with dough this size and was happy with the spring the oven achieved....the rye flour adds a touch of tang and earth. A bread of this size sure gets noticed.
One of my parents dogs, Mr Hermann spent some time cleaning crumbs off the floor.....