The famous Poilane-Miche (from Peter Reinhard)
Poilane-style Miche. Summarized
Barm
1 3/4 cups bread flour
1 cups water, room temperature
1/2 cup sourdough starter
Hold at room temperature 6 hours, refrigerate overnight. It will
remain active for up to three days.
Firm starter
1 cup barm (all of above)
2 cups medium grind whole wheat flour
1/2 cup water, room temperature
Ferment at room temperature 4~6 hours, Refrigerate overnight.
Remove firm starter from refrigerator one hour before making the final
dough. Cut into 12 pieces and let sit to take off the chill.
Final dough
7 cups medium grind whole wheat flour (6 C + 1C spelt/ hi-maize)
3 1/4 teaspoons salt
2 3/4 cups lukewarm water
1/2 t yeast
semolina flour for dusting
In a large bowl mix flour, salt, and starter pieces. Add at least 2
1/4 cups of water to form a soft ball. Adjust flour and water as
needed.
Knead on a floured surface for 15 minutes, continuing to adjust flour
and water as needed. The dough should pass the windowpane test.
Let rise 4 hours at room temperature, or until nearly doubled in size
in plastic bowl.
Transfer seam-side up, in a prepared banneton.
Spray the exposed side with oil and cover with plastic wrap. Sprinkle
with semolina.
Proof at room temperature 2~3 hours, or until about 1 1/2 times its
original size, or retard overnight in the refrigerator. If retarding
the dough, remove from the refrigerator 4 hours before baking.
Preheat oven to 475F, with a baking stone and a steam pan. (Or with
Dutch oven & lid)
Turn the boule out onto a parchment paper and score.
Slide the parchment and boule into hot Dutch oven and cover
Reduce heat to 450F and bake 25 minutes.
Reduce the temperature to 425F uncovered and bake an additional 40
minutes.
Move the bread to a cooling rack and let cool two hours before
serving. Store in a brown paper bag; it should be good for 5-7 days.
Mike Arnoldi
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