YW SD Spelt and White Whole Wheat Miche
To start out the New Year on a different foot, we decided to do a near white bread since the girls love them the most and we were out of them. The other added benefit is that we got to use up the last of the panettone YW SD levain left over at the same time. Lucy hate throwing away left overs.
We just threw this together without a recipe thinking 75% hydration would be about right for a bread that had little whole grain in it but wouldn’t you know it, right out of the New Year’s Chute, we really messed up the salt by throwing in 17 g instead of 12 for the 600 g of flour.
Luckily, Lucy caught it and we were able to up the flour and water to get the salt down to killing levels instead of immediate drop dead ones but only after the 2nd set of stretch and folds. Thankfully we were going to do 4 of them so the last two were there to mix in the added dough.
This extra dough allowed us to call this a miche instead of a boule which was great as we bake so few of them and had to think what difference baking one was compared to a boule - longer times and lower temperatures were in order.
With the new foot forward we decided to mix up our usual methods. The levain was left over from New Year’s Eve, 3 days old, in the fridge the whole time. We didn’t do an one hour autolyse for the white flours as we usually would and just mixed everything together and let it sit for 20 minutes before starting a very short 1 minute slap and fold session to get everything thoroughly combined.
The 4 S&F’s were done 30 minutes apart where the gluten was developed very well and the dough was tighter than usual for 75% hydration white bread. I thought maybe the Gold Medal AP flour I was using was thirstier than my usual store brand variety but I didn’t add any mire water even though Lucy said I would regret it later.
Once the slap and folds were done we let the dough sit on the counter for an hour to ferment before pre-shaping it into a round, final shaping and placing it in a basket inside a trash can liner to proof 40 minutes on the counter before being retarded for 8 hours.
The next morning we took it out of the fridge and let it warm up on the counter for 2 hours before baking. We used two Pyrex pans full of lava rocks and half full of water for the mega steam. We put the pans in the bottom of the oven when Big Old Betsy said she was at 550 F. 15 minutes later the dough was un-molded onto a parchment covered peel, slashed in a square and slid onto the bottom stone.
Two minutes later we turned the oven sown to 500 F and then two minutes after that we turned it down to 475 F where it stayed until the 15 minute mark. Under steam the miche really sprang well, bloomed, blistered and puffed itself up very well nearly blowing its square top right off.
T^his bread was perfect for sopping up the turkey green chili, chili from the bottom of the bowl. Yummy!
We then removed the steam and turned the oven down to 425 F, convection this time and rotated the bread 90 degrees on the stone every 6minutes until the bread reach 205 F on the inside – about 25 minutes later or 40 minutes total baking time. The bread browned well we let the crust crisp on the stone with the oven off and door ajar for 8 minutes before removing it to the cooling rack.
As we were getting ready to cut the miche, a package arrived from Max who sent 2 of Ian's batards all the way from Long Island!. As you can see, his are no white breads and the the crusts are a deep mahagony color - just the way we like it.and they smell terrific too - a good sign! Those three loaves make for one fine bread ensemble photo just beautiful and a tough to beat. Can't wait to finish this post and cut them open to have a taste. It is such fun to actually get to taste breads made by other Fresh Lofians and see how their flour combinations compare your own .
This is one fine looking miche with a very crunch crust when it came out of the oven. Yeah, I know it only had 7% whole grains but that doesn’t include the WWW which is not a whole grain even though it says White Whole Wheat in the title. The crumb came out not as open as we thought it would be and there was no sour as YW and SD combo breads tend to be neutral in taste. The crumb was soft and moist and made a great bologna sandwich for lunch. Since the girls aren't big SD fans, they should like this bread a lot! What a nice bread to start the New Year out on......Happy New Year to all.
Multigrain SD Starter
Multigrain SD Levain
Whole Multi-grain Flour
Levain % of Total
White Whole Wheat
T. Dough Hydration
% Whole Grain
New Year's Day Dinner - Shrimp Kabobs