The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Miche – the magic of aleurone

Shiao-Ping's picture

Miche – the magic of aleurone

Recently I re-read the Flour Treatise.  On the third chapter entitled The Milling of Flour, there is a very interesting section about wheat extraction in relation to endosperm, aleurone and bran.  It says that wheat contains on average 85% of endosperm; however, 100 pounds of wheat yields 72 pounds of flour and 28 pounds of feed material.  The article also says that the reason why it is not possible to extract all of the endosperm as flour, “even with advanced milling methods” is because “the peripheral zones of the endosperm adhere so firmly to the aleurone and bran layers that complete separation is not practical….”

When I read this, my initial thought was: Hmmm, animals eat better than we do because, not just that the aleurone and bran layers contain a lot of nutrients, but also that the aleurone layer is known to have a lot of flavour compounds.

The second thought I had was that no wonder many people say Miche has better flavour than normal bread because a lot of Miches are made of high extraction flours.

I read David’s and Glenn’s posts about how they like Keith Giusto’s Type 85 malted flour.  I rang the company and found that the flour is 90% extraction.  I felt that the flour would be great for my Miche experiment, so I got hold of the flour.

The weather has turned quite cool lately with day time temperature 20 to 22C, dropping to 14 to 15C overnight.  I figured if I mixed a dough around dinner time, I could leave it to ferment overnight on my kitchen counter and bake it first thing in the morning.  But I was not going to leave it to chances so I used a low pre-fermented flour ratio of 11% and I didn’t go for a high hydration dough.  Below was a 1.6 kg dough at 76% overall hydration with a flour combination of 75% Type 85/25% white.


My Type 85 Miche Formula 

  • 200 g liquid white starter (has just domed, but not fully matured)                   
  • 675 g Central Milling’s organic type 85 malted flour
  • 125 g bread flour
  • 584 g lukewarm water (I mixed my dough to 24C)
  • 18 g salt







I loved it.  It has been a long while since I felt excited at my own bread.  The crumb was translucent and that tells me the flour was very well fermented.  The crumb smelled sweet to me.





I cut the Miche in half to give it to my neighbor.  My neighbor’s boyfriend is making me 4 beautiful baguette bread boards, one for me and the others for each of my three sisters.  We went to a local timber merchant last week to select the wood I like.  I selected a natural dark color, hard timber from an Australian native gum tree.  For my half of the Miche, I sliced it for freezer (because I have another bread coming):




It was a beautiful clear day; my kitchen was full of light, and I was able to catch these beautiful shots (see how the difference of a split second made in the shade of color) :




 I went to visit an organic mill, Kialla Foods, 150 km west from where I live.  I wrote up about it HERE.  I brought back a few small bags of their organic wholemeal flour mix and was dying to try it.  The following sourdough was 800 grams, half the weight of the previous Miche, and had 75% of the wholemeal flour mix and 25% white flour.  It also had an overall hydration of 76%.






Apart from the flours, all that I added were my sourdough starter, water and salt.  The flavour was quite good actually.






I have to admit that I am very happy with this baking test.  I previously had problems using Kialla’s stoneground organic wholemeal flour but this wholemeal flour mix is very easy to work with.  I know why.  Look at the ingredient list: organic white unbleached plain flour, organic wheat bran, gluten, organic sunflower oil, organic sugar, organic soy flour, lecithin powder, malt flour and non-coated ascorbic acid, allergen gluten and soy!!




Janetcook's picture

I don't think so.  I buy locally from a woman who sells baking supplies out of her home.  I was in a humorous mood when I posted that reply.....what crossed my mind when I read your comment was how expensive it would be to ship grains from Colorado to Australia and it struck me of how expensive a loaf of bread could become in a very short attempt at internet humor....

Sorry to get your hopes up.

If you are interested in seeing if she would ship to you I can always inquire but I am sure the postage would be exorbitant and I am sure there are probably all sorts of shipping restrictions and regulations in sending grains through the 'mail' - not through a specific import/export operation....lots of taxes too....but one never knows until one asks....and I can ask if you would like me to.


Janetcook's picture

Hi Shiao-Ping,

I did ask my 'supplier' today about shipping grains.  Her response was similar to mine - prohibitive shipping costs and probably enough red tape to circumvent the globe at least 2 times!   But, if you are interested in her exploring it as an option she would be more than happy to investigate it for you.


Shiao-Ping's picture

Thank you, Janet, for enquiring about it for me but I will leave it for now.   Thank you.  I will go through my flours at hand first.  Shiao-Ping

Janetcook's picture

Makes sense to use what is available to you so you stay true to your region and challenged by using what you do have to get the results you want.....sort of an extra push to be even more creative with your skills as a baker!

If we all had the same raw materials it would cease to be fun....variety being one of the spices of life.  I know for myself I have loved what I have learned here from bakers who bring their unique skills from around the world.  All add something new to my baking repertoire not only in flavors but in techniques as well.


fermento's picture

...that the market for different flours is so constrained here. I don't know if it means that we bread makers in Australia are such a very tiny market, or if no-one has tapped into the market properly. So often we have to be grateful for finding anything resembling what we want, and have to avoid looking too closely at provenance and quality if we are not to be too disappointed. 

I think a pallet is probably closer to half a tonne... does that help?!

I'm told that the major supermarkets, at least the larger branches, have a policy that they are required to order any product if you request it... perhaps that's a way that you can procure some Laucke wholemeal. I'm also more than happy to get some for you down here and send it to you - there's quite a good supplier only 5 minutes from here. I don't know what the freight charges would be, but not prohibitive I would expect.

The Laucke website (a mess, like most suppliers!) describes their wholemeal flour this way: "This 100% wholemeal is produced from a special base flour to which the appropriate amounts of specially prepared bran, germ, semolina and other mill streams have been added back and mixed to reconstitute a whole meal.  This method provides a meal that performs in a superior manner to meals that have been obtained by the simple reduction of whole wheat to smaller particles." The organic wholemeal flour isn't described in the same way, so perhaps that is produced in a direct way without the additives.

Shiao-Ping's picture

Thank you for your offer to purchase.  I will keep that in mind for future.  I did ask my local Coles Supermarket to see if they can order it in, but no news as yet.  Thanks anyway.  Shiao-Ping 

varda's picture

Thanks for sharing the results of your research.   I've been avoiding making anything that calls for High Extraction flour because I didn't really understand it, and can't find it locally.   -Varda

Shiao-Ping's picture

I decided that I would like to add some colors to the pale looking crumbs in this post, so I made a walnut & current sourdough using the Type 85 malted flour that I have and a rye starter.   My formula is very simple and straight forward but, for me, it is a winning combination that brings together the most flavors for a simple fruit and nut sourdough.












My Formula for Type 85 Walnut & Current Sourdough with a Rye Sour

  • 140 g liquid rye starter (just ripe)
  • 430 g Type 85 malted flour from Central Milling (or substitute 70 - 75% AP flour & 25 - 30% WW flour)
  • 330 g water
  • 100 g walnuts
  • 100 g currents (soaked/rinsed in 25 g warm water while the dough is autolysing)
  • 10 g salt

This 1.1 kg dough has an overall hydration of 80% (not taking into account the water for rinsing the currents).  It is essential to soak/rinse the currents; more sweetness will be released for the dough.   I don't find any spice or any other ingredient is needed for this bread.  It is a beautiful bread to have.



teketeke's picture

 It looks wonderful, Shiao-Ping!   Your scoring is very beautiful as well.  I really like the crumb, Shiao-Ping. 


Shiao-Ping's picture

Thank you, Akiko.

durajisique's picture

Wonderful !!!!

SuperBrix's picture

We have recently developed together with a client an aleurone recovery machine which recovers flour stuck on the bran layer.

We would like to hear from you experts in flour and baking, if you have used this type of flour before and the potential benefits in the resulting flour. Its colour is almost like white flour, (can´t tell the difference from 2 feet away) with a sweet taste and smell and an the flavour is nothing like normal flour. I find it quite unique. In labs it showed 15.8% protein content and 0.96 % ash. His standard flour is 10.8% protein and 0.5% ash.Our client is mixing this flour with standard white flour as a premium flour as a more nutritive flour with more protein and other benefits.The baking is pretty good as they make baking test daily.They are processing 50% HRW and 50% CWRS What are your thoughts about this?What are the potential uses of this flour for non specialty breads? Look forward to heraring from you all. Alfonso