The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3/8/10 - 50/50 Honey Whole Wheat Miche

breadbakingbassplayer's picture

3/8/10 - 50/50 Honey Whole Wheat Miche

Hey again,

Here are some pics of the 50/50 Honey Whole Wheat Miche I baked on 3/8/10.  It is 50/50 whole wheat/AP flour.  I also freshly milled 1/2 of the whole wheat mixture.  The hydration was 68%.  It weight about 1.5kg after baking...  Enjoy!



arlo's picture

You achieved some very nice oven spring with your miche. Is this your own personal recipe?

breadbakingbassplayer's picture


It is my own personal recipe.  I think you can expect higher oven spring with lower hydration doughs, as higher hydration doughs spread out more...   Here are the proportions if you want to try it out:


50% AP

25% WW

25% Freshly Ground Organic Hard Wheat Berries

68% Water

10% Firm SD Starter (60% Hydr)

3% Honey

2% Kosher Salt

0.4% ACY

I made 1800g of dough using these proportions.


Measure out all the ingredients.  Mix all in large bowl until all is combined.  Use wet hands to squish out any lumps and dry parts.  Cover and rest for 30 mins.

After rest, knead 10x using french fold method, cover and let rest for 30 mins.

Turn dough, let rest for 30 minutes.  Repeat 2 more times.

After last turn, let dough rise for 60 minutes, or until you can poke it with a wet finger and the impression remains.

Shape into large boule and place into linen lined proofing basket, cover with towel, proof for 1 hr or until when you poke it with a finger, the impression returns slowly.  Place bakign stone in oven along with steam pan, preheat oven 1 hr at 550F with convection. 

When it is ready, turn out onto lightly floured peel, slash, place in oven directly on stone.  Place 1 cup of water in steam pan.  Close door.  Turn oven down to 460F no convection.  Bake without convection for 10 minutes.  Turn convection back on and bake for another 20 minutes.  Rotate, turn down oven to 430F with convection and bake for another 30-40 minutes.  It's done when the internal temp reaches 210F.  Cool overnight before cutting and eating.