The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Miche with Spelt

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jefklak's picture
jefklak

I've been trying to achieve more sourness into my sourdough breads because while I did create nice and airy crumbs, I did fail at effectively making it taste tangy. I know a lot of people don't like it that way (my girlfriend for example, haha) but since I've baked a rye bread I don't want to go back. I've tried 2 different miche recipes so far (Hamelman & Reinhart) and now that I have the "local breads" book, I tought it would be a nice opportunity for me to learn some more!

I did these things differently:

  1. Use a rye starter instead of a white levain, but I did convert it into a rather stiff one
  2. Bulk ferment a lot longer (4 hours) with 3x stretch&folding at room temp, 23-24°C 
  3. retard for 12 hours at 5°C in the fridge. 
  4. Knead a bit longer than usual (I always knead using french fold)

With the longer kneading, I wanted to achieve a more evenly spread hole crumb structure as seen in most "miches". I've bought one at "le pain quotidien" here in Belgium (difficult to find sourdough here...) and it looks more or less the same, except mine is better! hah!

The flour I've used is simply amazing, it's locally stone-ground organic very fine wholewheat (yes indeed, no stupid T85). The final build consists of 400gr wholewheat and 100gr spelt flour (white). I wish you could smell and taste it, I'm so happy with it!

  • The crumb I was aiming at has been realized
  • The taste I was aiming at has been realized (I did not expect this, as I tried other things to get a "tang")
  • The boule held it's shape well and was baked cold - I'm upping the scales next time!

To see more pictures and the whole recipe, check out http://www.savesourdough.com/miche-epeautre/

jamesjr54's picture
jamesjr54

Made this today in anticipation of turkey sandwiches over the next few days. From Breadtopia http://www.breadtopia.com/whole-grain-sourdough/

White whole wheat, rye, spelt, KA AP. 


I did a 3-day process: 12 hour overnight first proof, 24-hour cold retard, and 4.5 hour final proof. Baked in my combo cooker, 20 mins covered, 25 uncovered @485F with a preheat.

Have to wait to open it. But it smells incredible! 

Next up: Pumpkin bread pudding, dinner rolls, and cornbread-apple sausage stuffing. 


Sent from my iPad  

jamesjr54's picture
jamesjr54

So I wanted to make a batch of Black Canyon sourdough last night, to repay my neighbor for the 2 lbs of fresh-caught cod he gave us. No mise en place. Pretty distracted after work etc. But in I plunged, only to come up about 1.5 C short of All-Purpose flour. Doh! So I used a combo of spelt, oat and White Whole Wheat bread flour from Whole Foods. It took about 45-50 minutes of vigorous kneading by hand to get any structure and windowpane. Roughly, in baker's math, it's about 66% hydration. Used my starter, which has been pretty reliable. Now, it's been proofing for 12 hours, and looks ok. I'll give it another hour or so before I bake. This should be interesting. 

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