January 5, 2014 - 5:52pm
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 | |||||||
Source | Bread | ||||||
Total Weight | 1847 | ||||||
Serving | 1 | ||||||
Weight per Serving | 1847 | ||||||
Total Flour | 1023 | ||||||
Total Water | 846 | ||||||
Total Hydration | 82.70% | ||||||
Multi-grain % | 78.49% | ||||||
Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
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 | ||||||
0 | 0 | 0 | 200 | 0 | 200 | ||
Wholemeal Flour | 0 | ||||||
Wholewheat Flour | 103 | 500 | 603 | ||||
Rye Flour | 100 | 100 | 200 | ||||
0 | |||||||
203 | 0 | 0 | 0 | 600 | 0 | 803 | |
Liquid | |||||||
Water | 136 | 690 | 826 | ||||
Milk | 0 | ||||||
0 | |||||||
Yeast Water | 0 | ||||||
0 | |||||||
0 | |||||||
0 | |||||||
136 | 0 | 0 | 0 | 690 | 0 | 826 | |
Others | 0 | ||||||
Yeast | 0 | ||||||
Salt | 18 | 18 | |||||
Honey | 0 | ||||||
Shortening/vegetable oil | 0 | ||||||
0 | |||||||
0 | 0 | 0 | 0 | 18 | 0 | 18 | |
ADD-IN | 0 | ||||||
raisins | 0 | ||||||
0 | |||||||
0 | |||||||
0 | |||||||
0 | 0 | 0 | 0 | 0 | 0 | 0 | |
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.