12 hour cold ferment miche
Just finished baking this miche. This dough is a foray into working with high hydration. After kneading, the dough was still a tad bit sticky, but I decided not to do stretch and folds since I was planning on long, cold fermentation. Used low percentage of yeast because of fermentation time, as well.
It's just out of the oven, so I don't have a crumb shot yet. But I figured I would share the initial results and recipe. Worst part of making a miche is waiting hours before cutting into it.
Formula:
250g KA whole wheat 25%
375g KA bread flour 37.5%
375g KA AP flour 37.5%
780g water 78%
25g salt 2.5%
5g SAF Instant yeast 0.5%
Method:
Mix flour and water
30 minute autolyse
Knead for 15-20 minutes (French slap and fold; dough slightly underdeveloped)
Bulk ferment in fridge for 12 hours
Bench rest at room temperature for 45 minutes
Preheat oven to 500F
Shape and proof for 45 minutes
Bake @ 450F on stone with inverted Dutch Oven as cloche for 20 minutes
Remove cloche and continue bake for 35 minutes