Thursday, September 4, 2014

White Wheat Miche Made Fed with Rye and Wheat

Its funny, sometimes how bread makes you a better person, and sometimes it makes you into a complete jerk, just like the people, or the universe

Here is another great bread, slightly adapted coming to you from Richard Miscovich's book From the Wood Fired Oven. The bread was picture perfect until for the life of me I could not find my scoring knife, a small 3" style serrated paring knife that I use for everything from small chopping to score a huge miche.

This bread started out with Jack straw, my 100% hydrated whole wheat levain. He was then fed with equal parts Whole Rye and Whole White Wheat flour. He was then hydrated to 82%. He was a bit heavy, but I knew he was going to fly, he always does. 9 hours later, in fact right after I set up along over due dentist appointment I started the autolyse. Miche is usually made with high extraction flour, which is flour has some but not all of the bran removed. But according to Jeffrey Hamelman author of Bread, it can be replicated by coming whole wheat flour in the ratio of nine parts whole wheat and 1 part bread flour. This is what I did, so the final dough is 90% whole grain and the sourdough build is 100% whole grain, so here we have about a 92-94% whole grain bread (without doing the obsessive compulsive math). 

This time the aotlyse is prepared with out salt and without the levain. It is allowed to mingle for 30 minutes and then the levain is added in chunks. I was sure to really try to smush  up the build in order to help it be incorporated into the large autolyse portion. I also used a warmer water than I normally do in the autolyse, I think this really helped to soften up this dough. This dough was then kneaded by hand for 6 minutes. It was loose but it came together very nicely. After giving it a minute to rest I was able to form it into a nice, smooth cohesive structure prior to starting the bulk fermentation. This dough is then fermented for two hours, with three folds at minutes 30, 60 and 90. At minute 120 the dough is divided and loosely shaped into rounds. 15 minutes later it is shaped into a low profiled round loaf. I chose to proof these in baskets in order to make the transfer into my combo cooker that much easier. But usually it is proofed in sheet pans in order to keep a low profile. 

These loaves proof at room temperature for 2 hours and then are baked in the combo cooker at 450 degrees. I left the lids on for 22 minutes and then baked these breads for another 30 minutes to give them a long and full bake. They did get more high then I wanted them too, but this was because they were proofed in baskets, and they did not quite get the awesome score that I was looking for, but this is do to my lack of knife of choice. 

The smell is great, and this is a dough that I will come back to for the smell alone and its just fun to work with. 

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