Barley and Wheat Bran Miche

leonfurze's picture
leonfurze

I decided to have a go at a country-style miche with my rye starter, and was pleased with the results, especially the sweetness from the barley flour, and the texture and colour of the crumb from the rye. I was also happy that I've finally managed to iron out a few bugs I've had in the last few of my sourdoughs, such as a pale crust, an overly dry feel, and a fairly large exploding dough...

The Dough

Ingredient Metric Imperial Baker's Percentage
Rye Starter @ 100% Hydration 230 grams 8.12 oz 48.42%
Strong Bread Flour 400 grams 14.12 oz 84.21%
Barley Flour 75 grams 2.65 oz 15.79%
Wheat Bran 25 grams 0.88 oz 5.26%
Water 330 grams 11.65 oz 69.47%
Salt 10 grams 0.35 oz 2.11%
Total Flour Weight:
475 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

Method: 

1) Mix all ingredients and autolyse (rest) for 30 minutes.

2) Knead for 5 minutes and rest for a further 30 minutes.

3) Check the consistency of the dough (windowpane test, and dough should be tacky but not too sticky), if necessary, knead for a further 5 minutes.

4) Shape into a rough ball and bulk ferment at room temperature for two hours. During this time I also did a stretch/fold.

5) Shape into a boule and place into a floured banneton. Proof for about 4 hours at room temperature.

6) Preheat oven to max, prepare a steam bath (place cermaic baking dish into oven) and place a baking stone in oven. Turn out loaf onto a peel and slash. Pour boiling water into baking dish and place bread into oven. Bake for 10 minutes, reduce heat to 210°C and bake for a further 30 minutes.

7) Test for doneness (bread should register above 180°C at the centre and sound hollow when tapped on the bottom. Cool on a wire reack for at least one hour.

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Replies

leonfurze's picture
leonfurze 2012 September 6

Hey thanks, the bread also held up really well (we took half of it with us over a long weekend, and freezered the other half), so overall very pleased with this one!

Zuleima 2012 September 23

Hola soy Aprendiz Panadera de Venezuela y me gustaria muchisimo realizar este pan pero no comprendo, aunque busco un traductor en google, que es 

Rye Starter @ 100% Hydration
 

esperando de pronta respuesta...Zuleima García

fancy4baking 2012 November 8

Upon calculating the BP% of this bread i found that the hydration is not as you mentioned in the recipe 69.47%.

Including the hydration of the starter the over-all hydration reaches up to %72.4

I guess i'm going to try this bread with some tweaks like adding whole wheat flour.

 

saldun70 2013 July 20

 Nah, the hydration is as per the formula. Taking a 100% hydration leaven/starter into account is moot. If anything the hydration would be lower, as the wheat bran is sure to absorb moisture.

 

BTW: lovely looking bread, leonfurze; baking off my first attempt at it in the morning!

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