The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multi-Flour Miche

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CeciC's picture
CeciC

Multi-Flour Miche

After reading Khalid post on Miche, it really itches me to bake on myself. I didnt use SFBI formula, instead I followed Jeffrey Hamelman -  multi-flour miche to create this beautiful monster.

 

Mixed Flour Miche       
SourceBread      
        
Total Weight1847      
Serving1      
Weight per Serving1847      
        
Total Flour 1023     
Total Water 846     
Total Hydration 82.70%     
Multi-grain % 78.49%     
        
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)40     40
Wholewheat Starter      0
Rye Starter      0
Yeast Water Levain (100%)      0
       40
Flour      0
Extra-High Protein Flour (>14%)      0
Bread Flour    200 200
AP Flour      0
  0002000200
Wholemeal Flour      0
Wholewheat Flour103   500 603
Rye Flour100   100 200
       0
 2030006000803
Liquid       
Water136   690 826
Milk      0
       0
Yeast Water      0
       0
       0
       0
 1360006900826
Others      0
Yeast      0
Salt    18 18
Honey      0
Shortening/vegetable oil      0
       0
 000018018
ADD-IN      0
raisins      0
       0
       0
       0
 0000000
        
        
Direction       
- Autolyse all ingridient (except Salt, Levain and 30G water withheld from first mix )4h 0m      
- Add the rest and Mixed with Pincer Method       
- S&F 3 Times @ 30min interval       
- Total Bulk Fermentation (dough Temp 69 F)3h 0m      
Second Proof (78F)1h 50m      
Dutch oven bake (covered)0h 25m      
Dutch oven bake (uncovered)0h 30m      

Before Second Proof

Second proof completed

My pot was a little squashie for my miche. part of it was compressed a bit during the bake.

When it fresh from the oven

Crumb Shot take on the third day, its still moist and soft. It definitely has a very good keeping quality. Im gonna bake it a little longer next time, I think I didnt bake it thorough completely in the oven. It kind of cook itself thu.

 

Comments

Foodzeit's picture
Foodzeit

bread in a pot. I want to make one tomorrow. What temperature do you use when baking in the pot? Do you decrease the heat after some time?

CeciC's picture
CeciC

It suppose to be preheated to 500F but my oven would go that far. It only gives me 240F so I leave it at 240 for the entire time. 

I guess it wouldnt mind to have a sun tan look 

dabrownman's picture
dabrownman

you need a bigger DO to hold the big miche!  Has to be a very tasty bread CeciC!  The bold bake really made it bloom and crust up!  Well Done!

Happy Baking

CeciC's picture
CeciC

I should say I hope to have a bigger DO, but then I would have issues putting it into my tiny oven. 

Next time Im gonna cut it back to a 1.5KG loaf instead. It looks like its squashed

Your picture taking method n measuring method works really well for me. 

Thank you so much DA

Mebake's picture
Mebake

This looks like a genuine Miche, Ceci! Nice work. it really sprang up in your casserole. the crust is beautiful, and so is the crumb. 

I haven't baked this recipe yet. What flours did you use for the Miche? I recall that Hamelman uses high extraction flour and rye flour for this Miche. 

All the best.

CeciC's picture
CeciC

Hi Khalid,

Thank you for your kind words. Im pretty happy with its look.

I dun have High extraction so I replace it with Finely Grounded Taiwanese Wholewheat Flour. For Rye flour Ive used Dark Rye.

Cheers

CC