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First time miche | Sourdough Companion

First time miche

First time micheFirst time miche

 I am really pleased with this first attempt at a miche.  Mostly white flour (425g) with 25g of rye, wholemeal and buckwheat flour added.  The  balance between a moist dough which gives "holes" and a firmer dough which stands up without support is something still to work on.  Unlike many sourdough recipes, I retarded this overnight, simply because of time constraints, but it seems to have been a good thing as the flavour is well developed. 










nice looking miche! here is my first miche - 



it was inspired by the folk at sonoma


85% white flour (roller milled organic)
10% whole wheat (stone ground organic)
5% whole rye flour (stone ground organic)
2% dark malted barley (1350 EBC from craftbrewers)
100% water
= excellent.
It has now entered the schedule as an every-day production bread in our bakery.






looks great!