Miche1 - Overnight

MICHE1 - overnight
 
 
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 3grams/0.3%.
 
METHOD
 
Time total: 14 Hours
Time work: 15 minutes
Time cooking: 1 hour
Time present: 1hour 45 minutes
Makes: 1 large loaf or 2 medium loaves
Oven temperature: 450ºF
 
INGREDIENTS
 
Cool/cold 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 3grams/0.3% 
 
METHOD
(1) Add water and yeast to a stand mixer mixing bowl.
(2) Add the flours and the salt to the same bowl.
(3) With the paddle attachment mix the ingredients for 2-3 minutes at medium-low speed.
(4) Remove the paddle and then cover the removed bowl tightly with plastic (I use a disposable shower cap) and let it rest in a cool place for 12 Hours. 
Note: Be sure that the bowl is large enough to accommodate the dough as it will double in size.
(5) One hour before the shaping and last rising, warm your oven at 450ºF.
(6) Prepare a lightly floured (I use a sifter), basket lined with a towel or a lined or un-lined banneton; it has to be large enough to accommodate the loaf, which will rise 1.5 times.
(7) 30-40 minutes before baking, shape the dough.
(7a) With a bowl scraper, turn the dough onto a floured work surface. Note: if you want to make two medium loaves cut the dough in half now.
(7b) Flour your hands and then fold the dough by stretching it up and over to the center from the far side toward you.
(7c) Turn the dough 90º and repeat 3 more times.
(7d) Turn the dough upside down on a lightly 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.
(8) Turn the dough seam up and place to rise in the basket or banneton for 30 to 45 minutes at room temperature.
(9) 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.
(10) Let the bread cool on a cooling rack before serving.