The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wholehweat Miche, Take 2

amberartisan's picture

Wholehweat Miche, Take 2

Today I baked a wholewheat Miche. The formula was as follows:

50% hand-bolted hard white whole-wheat flour, 

25% Hard Red Whole Wheat

15% Soft White Whole-Wheat (next time I will use 15% Hard Red and 25% Soft White)

10% AP Flour (I got lazy because I didn't want to mill more flour on my mill!)

105% Water 

16% Fresh Firm Levain (WW with 60% hydration, 50% inoculant) - DDT 27C

2.25% salt

Autolyze 1.5 hour, holding back 5% water.

DDT 24C. Ferment for one hour at room temperature. Retard dough in bulk @7-8C for, in my case, 12 hours. It could have gone to 15 maybe. 17 if I drop the levain to 13 or 14%.

Divide. Preshape 2 hours. Ferment the final dough at 25-26C for 2 to 3 hours (I retarded again for 5 hours.)

Score. Bake at 450F with steam first 20 minutes, then vented at 420 for another 40 minutes. This bread requires a full bake.


I am pleased with the results, although not totally. Crumb could have been a bit more open, and flavor a bit sweeter and more robust. Next time I will autolyze for about 4 hours and use more soft wheat. All flour except the hard red will be hand bolted. Wish my wholewheats were like PiPs! Maybe his softer wheats help him out some?



PS This bread convinced me that wholewheat bread could be quite enjoyable! I could probably do a good job with fully unsifted WW, too. Or use the bran to make "toadies" and add those in after 1 hour of bulk as a soaker!



pmccool's picture

And with that flour blend, I'm sure that it tasted good, too.