Thursday, 15 September 2011

Mixed-Flour Miche - a very big bread indeed.

I know what you're thinking.

Yes, yes, Natashya. Bread is great, bread is wonderful. But do you have a bread that is roughly the size of my television and almost as flat?

Well, dear, you are in luck!

This mixed-flour miche, a traditional French shape, is a lovely loose and wet dough that spreads out languorously on your hot baking stone. The resulting bread is tangy and chewy with great keeping qualities.

Also makes for delicious garlic bread. But then again I guess most bread makes good garlic bread. With the possible exception of banana bread.

Moving on!

Surely your lunchboxes need stuffing with sandwiches that are thin and delicious and about a foot and a half long. Time to make a miche!

Mixed-Flour Miche
adapted from Bread, by Jeffrey Hamelman
for the Mellow Bakers

Makes one large round loaf

The night before:
Sourdough build
Whole wheat flour - 3.2 oz
Whole rye flour - 3.2 oz
Water - 4.5 oz
Mature sourdough culture - 3 Tbsp

  • Mix thoroughly in a medium sized bowl. Cover with plastic wrap and let stand at room temperature overnight. At least 12 hours.

The next day:
Whole wheat flour - 1 lb
Whole rye flour - 3.2 oz
Bread flour - 6.4 oz
Water - 1 lb, 6.1 oz
Instant yeast - 1 tsp (optional)

Salt - 1 Tbsp
Sourdough build from last night - All

  • Mix everything except the salt and sourdough build in a stand mixer bowl on low, with the dough hook. About 3 minutes, until you have a shaggy mass. 
  • Cover with plastic wrap and let rest 1 hour.

  • Cut sourdough up into chunks and add in pieces with the mixer running. Add salt and mix on second speed 3 minutes. Dough will be wet. 
  • Allow to rest, covered, 2½ hours. Fold dough twice in that time, at 50 minute intervals. 
  • Line a wide shallow bowl with a well-floured tea towel, or use a very large brotform if you have one. Shape your dough into a boule on a lightly floured board and let rest, seam-side up, in the bowl . 2½ hours.
  • ½ hour before baking, preheat oven, with baking stone, to 440°F. 
  • Turn miche out onto hot stone and bake for approximately 1 hour in total, but dropping temperature of oven to 420° after the first 15 minutes. 
  • Cool on a rack. 

*Water used for baking bread, especially ones with a pre-ferment or sourdough, should be left out overnight to let the chlorine dissipate. I use the water from my kettle. (Just make sure it isn't hot!)

This bread has been YeastSpotted!