Miche1 - 4 hours

MICHE1 - 4 hours
 
 
SHORTCUTS
 
 
Miche - {{4or14}}-[1or2]-{450}
 
(1) - Cool/cold water 800grams/80%.
(2) - Bread Flour 750 grams/75%, Whole Wheat Flour 150 grams/15%, Rye Flour 100 grams/10%, Salt 18 grams/1.8%, Fast Rising Yeast 13grams/1.3%.
 
 
 
METHOD 
 
 
 
Time total: 4 hours
Time work: 20 minutes
Time cooking: 1 hour
Time present: 4 hours
Makes: 1 large loaf or 2 medium loaves
Oven temperature: 450ºF
 
INGREDIENTS
 
Water 800 grams/80%
Bread Flour 750 grams/75%
Whole Wheat Flour 150 grams/15%
Rye Flour 100 grams/10%
Salt (fine table or fine sea salt) 18 grams/1.8%
Fast Rising Yeast 13grams/1.3%
 
METHOD
 
(1) Add water and yeast to a stand mixer's mixing bowl.
 
(2) Add the flour and the salt to the same bowl.
(3) With the paddle attachment mix the ingredients for 1 minute at medium-low speed.
(4) Let the dough rest for 15-20 minutes.
(5) With the paddle still attached, mixed the dough for 20 minutes at medium-low speed for the first 15 minutes then at medium speed for the last 5 minutes. 
Note: If the dough wraps itself around the paddle, change to the hook attachment and mix at medium speed for the remaining minutes
(6) Remove the dough to a lightly oiled large bowl (the dough will double in volume), cover tightly with plastic (I use a disposable shower cap).
(7) Let it rest at room temperature for 30 minutes.
(8) Wet or oil your hand/hands slightly, then fold the dough by stretching it up and over onto itself, rotate the bowl 90º repeat the fold. Again rotate 90º folding and rotating two more times.
(9) Repeat step (7)
(10) Repeat step (8)
(11) Repeat step (7)
(12) Repeat step (8)
(13) Put the baking stone in the oven in the center position and set the temperature at 450ºF.
(14) Repeat step (7)
(15) Prepare a lightly floured (I use a sifter), basket lined with a towel or a lined or unlined banneton; it has to be large enough to accommodate the loaf, which will rise 1.5 times.
(16) Shape the dough.
(16a) With a bowl scraper, turn the dough onto a lightly floured work surface. Note: if you want to make two medium loaves cut the dough in half now.
(16b) Flour your hands and then fold the dough by stretching it up and over to the center from the far side toward you.
(16c) Turn the dough 90º and repeat 3 more times.
(16d) Turn the dough upside down on a floured work surface and in a rotary motion shape into a ball. Do not crush the dough as you want to retain as much air as possible trapped inside.
(12) Turn the dough seam up and place covered with a towel to rise in the basket or banneton for 30 to 45 minutes at room temperature.
(13) Gently flip the Miche onto a lightly floured bread peel, make four cuts in the shape of a square on its top and bake in the oven for 1 hour or until the internal temperature is 210F.
(14) Let the bread cool on a cooling rack before serving.