TRADITIONAL WHOLE GRAIN MICHE
This bread is a home-milled whole grain version of Eric's flavorful and soft Traditional Whole Grain Sourdough, beloved by many since 2007 and a tribute to the famous miche bread of the Poilâne Bakery in Paris. It's incredibly flavorful due to a large preferment, long fermentation, and trio of wheat varieties. It also resists staling because the shape means there's plenty of soft interior and because rye flour is part of the mix.
Provided by Melissa Johnson
Categories Recipes
Time 1h10m
Number Of Ingredients 18
Steps:
- Evening Day 1
- If you're milling your own wheat berries, weigh and mill all the flour, setting aside 260g red fife flour for the preferment.
- Mix up the preferment in a small bowl with space for tripling, cover, and let it rise overnight (8-12 hours) at room temperature. If your home is warmer than 75F or your starter is ripe, use cold water. (I've used slightly overfermented/deflated preferment, and the dough turned out fine.)
- Morning Day 2
- Thoroughly mix the ingredients for the final dough in a large bowl with space for doubling. Cover the bowl and immediately refrigerate for 24 hours.
- Morning Day 3*
- Remove the dough from the refrigerator. It should have increased in size by about 75%.
- Scrape the cold dough out onto a lightly floured countertop and pre-shape it into a ball. If you are making two loaves, divide the dough in ~800g pieces and pre-shape them into balls.
- Lightly dampen the top of the dough(s) and let them rest for about 20 minutes. (You can also cover them instead of dampening them.)
- Prepare your proofing basket with flour. If you're making a miche, use your mixing bowl lined with a floured tea towel as your proofing basket.
- Shape the dough, flour the top of it, and flip it into the proofing basket.
- Cover and let proof for 1-4 hours, depending on your ambient temperature. You want the dough to expand in volume by about 75%.
- Late Morning Day 3
- 800g loaves baked in an enclosed vessel
- When pre-heating the oven, refrigerate one of the doughs if you are baking them one at a time.
- Preheat your oven to 500F for 30 minutes with your baking vessel(s) inside.
- Flip your dough(s) onto parchment, score them, and load them into the hot baking vessels.
- Bake at 500F for 20 minutes with the lids on.
- Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
- Bake at 450F for 10 minutes with the lids on.
- Bake at 450F for 5-10 minutes with the lids off.
- Miche baked in an enclosed vessel
- Preheat your oven to 485F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment, score it, and load it into the hot baking vessel.
- Bake 25 minutes with the lid on and 15 minutes with the lid off.
- If you're baking in cast iron dutch oven, slide a baking sheet under the vessel, same shelf, direct contact at the 20-minute mark. (This may or may not be necessary with the spun iron cloche; check the base of the bread.)
- Miche baked on a stone
- Set up your steam system by poking a pinhole in an aluminum pan. Test over your sink that water drips through the hole at about 1 to 2 drops per second.
- Place the aluminum pan on the bottom shelf of your oven, and place your baking stone on the middle shelf.
- Preheat your oven to 455F for 30 minutes.
- Just before the preheat is complete, boil a cup of water (microwaved in a mug is easy).
- Flip your dough onto parchment, score it, and load it onto the stone using a pizza peel or an upside down baking sheet.
- Pour the boiling water into the aluminum pan and close the oven door to trap the steam.
- Bake 60-70 minutes.
- The internal temperature of the loaves should be over 205F when the bread is finished baking. Let the bread cool completely before slicing. This could be 3-4 hours for the miche. Store cut-side down on a cutting board, and then wrapped in plastic or beeswax wrap after about 3 days.
ARTISAN WHOLE GRAIN SOURDOUGH
A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I've baked and on par with some of the best whole grain bread I've had anywhere.
Provided by Eric Rusch
Categories Recipes
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Evening of Day 1:
- Mix all ingredients together
- Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
- Morning of Day 2:
- Add day 2 to day 1 ingredients
- Knead, place in plastic covered bowl and refrigerate for 24 hours.
- Morning of Day 3:
- Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
- Bake at 485F for 40-45 minutes.
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