Mixed Flour Miche w/Bassinage
I based this on the Mixed Flour Miche in the the 3rd edition of "Bread" - the formula changed a bit from the 2nd edition. The 3rd edition recommends bassinage for the home baker to help develop the gluten in the 80% hydration dough. I usually love the flavor of rye/whole wheat breads and maybe bassinage would help with the gluten for a wettish dough.
Here is the result: Mixed Flour Miche Photos
The recipe calls for T80 flour, whole rye, and buckwheat flour at 80% hydration. The rye is all in the sourdough; there is a 30 minute autolyse for the rest of the flour. Here is a the formula from "Bread" 3rd edition Mixed Flour Miche "Bread" 3rd edition
I made some substitutions:
- The book suggests 50/50 bread flour and whole wheat if your don't have Type 80 flour; I used the substitution
- Instead of buckwheat flour, I used the chickpea flour I had on hand. Buckwheat absorbs more water than chickpea flour; I overhydrated and ended up with a pretty weak dough. I baked in it loaf pans rather than trying a banneton and freestanding bake.
I also tried bassinage for the first time. I used 90% of the final dough water for the mixing. After lots of Rubaud and some folds, I added the last 10% of the water and folded and folded until it was incorporated into a pretty loose dough. I think the crumb may have been a bit more open as a result. I want to try this again with a more appropriate hydration.
Overall, the flavor was OK but nothing outstanding (my wife liked it more than I did). The formula says that it does not do well with an overnight proof. I think the flavor was less distinct because of the short proof. Maybe it would be better with buckwheat than chickpea flour.