Mixed flour miche

Miche, this is a special bread with high hydration and a great taste remembering of old times from the country side. As great the bread is, as difficult it is to make it. High hydration dough are terribly sticking and running around your board. It sticks to your hands, to your dough cutters, it sticks to your bannetons. The only trick is to develop a good structure of the gluten to be able to give it a shape. But this requires a good technique of kneading the dough. I thought the Manitoba flour will make miracles and it helps a bit it is true, but it is still the technique to make it better. I found myself many times working with high hydration dough and being forced to add a bit of flour when shaping. It is clear that it requires a lot of practice to master it. Until then, I am satisfied with the result I have already obtained. In the end, the result is what it matters and this bread has an excellent taste, aroma, and texture.

Final dough:
  • 500g manitoba flour 
  • 100g rye flour 
  • 200g bread flour (9% proteins)
  • 690g water 
  • 18g salt 
  • the above preferment

Directions and my schedule:
  1. 21:00PM (the day before) Make the preferment 12 hours ahead. Let it sit covered at 19ºC. 
  2. 8:50AM Mix the flours from the final dough with water.
  3. 9:00 AM Make the autolyse for 20-60 minutes. 
  4. 10:00 Bulk fermentation 3h with stretch and folds at 10:40, 11:20 and 12:00. 
  5. 13:00 Shape as oblong. You can divide as well, but I did a big bread, in one piece.
  6. 13:30 Final fermentation in heavily floured banneton 2h30 at 19ºC. 
  7. 15:15 Preheat the oven at 270ºC for 45 minutes with the baking stone inside.
  8. 16:00 Bake for 15" at 270ºC with steam and then reduce the temperature to 230ºC for another 30 minutes. 

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 166-167.


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