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.
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Comments
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?
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
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
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
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.
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