2/23/10 - 2.225 kg Mixed Levain Miche
Just wanted to share with you a very large 2.225 kg mixed levain miche that I baked on 2/23/10. It is roughly 12 1/2" in diameter by 5 1/2" tall. It was well worth staying up late on a weeknight to do. We cut into it on 2/25/10 at a dinner part, and it was worth the wait...
Please excuse the crumb shot as it was from my friend's iPhone under less than stellar lighting conditions...
216g - AP
129g - Water
22g - Firm SD starter (60-65% hydration)
144g - AP
144g - Water
14g - Firm SD starter (60-65% hydration)
576g - AP
286g - BF
144g - Organic Hard Wheat Berries (freshly ground)
44g - Organic Spelt Berries (freshly ground)
30g - Organic Rye Berries (freshly ground)
762g - Water
26g - Kosher Salt
366g - Stiff Levain
302g - Liquid Levain
Approx 2500-2600g total dough
7:00am - Mix stiff and liquid levains, place each in covered containers and let ferment on counter for 8-10 hours.
6:40pm - Measure out final dough ingredients. Prepare a bowl of water for dipping your hands to knead. Place all water in large mixing bowl. Cut up stiff levain and place in mixing bowl along with liquid levain. Add all try ingredients on top and mix well with wooden spoon. After all is combined, with wet hands, knead dough in bowl using french fold method squishing out any lumps. Knead for about 5 minutes until relatively smooth dough, cover and let rest for 30 minutes.
7:15pm - Turn dough using stretch and fold method, cover and let rest.
7:45pm - Turn dough, cover and let rest.
8:15pm - Turn dough, cover and let rest.
8:45pm - Turn dough, cover and let rest.
9:15pm - Turn dough, cover and let rest.
10:15pm - Turn dough out onto lightly floured surface and shape into boule. Cover and let rest for 15mins.
10:30pm - Final shape and place into floured linen lined basket, lightly flour top of dough, place towel on top, place basket in plastic bag, proof for 60-90 minutes.
11:15pm - Place baking stone on 2nd rack from bottom, prepare steam pan, preheat 550F with convection.
11:45pm - Add 1 cup of water to steam pan, close door. Turn boule out onto floured peel, slash, place directly onto baking stone, add 1 more cup of water to steam pan, close door. Turn oven down to 460F, no convection. Bake for 20 minutes. Rotate loaf, bake for another 15 minutes. Then turn down oven to 400F and bake for another 55 minutes, rotating half way. Loaf is done when internal temp reaches approx 210F. Cool and rest for 24hrs before eating.