Barley and Wheat Bran Miche

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...

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.