Recipes

Miche Bread

Ingredients

Weight/
Volume
Ingredients
FIRST FEEDER
202 g Laucke Euro T55 Flour
243 g Water
1 g Salt
20 g Stiff Levain
ELABORATION
1,165 g Laucke Euro T55 Flour
1,399 g Water
7 g Salt
466 g First Feeder
FINAL DOUGH
7,990 g Laucke Wallaby Flour
263 g Laucke Euro T55 Flour
263 g Laucke Rye T100 Flour
132 g Water
50 g Salt
3,037 g Elaboration

Method

  1. First Feeder

  2. Add water to mixer.

  3. Add flour, salt and Levain.

  4. Mix for 3 minutes on low speed.

  5. Rest for 16 hours at 21°C.

  6. Elaboration

  7. Add water to mixer.

  8. Add flour, salt and feeder.

  9. Mix for 3 minutes on low speed.

  10. Rest for 8 hours at 21°C.

  11. Final Dough

  12. Add water to mixer.

  13. Place flour and salt into the mixer, and mix for 3 minutes on low speed.

  14. Add the Elaboration to the dough in the mixer.

  15. Mix Elaboration into the dough on low speed for 1 minute.

  16. Mix on medium speed for 5 minutes.

  17. Place in tub for 15 minutes.

  18. Shape and rest overnight at 9°C for 14 hours.

  19. Bake at 225°C + Steam for 50 minutes.

  • Specialty Breads
  • Bake for 50 minutes
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