* Exported from MasterCook *
Bread, Honey-Beer Miche
Recipe By : Martin Philip
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Preferment
115 g rye flour -- whole
115 g All-Purpose Flour -- Unbleached
207 g water -- room temp
46 g sourdough starter -- ripe
Dough
all the preferment -- (above)
46 g water
299 g beer -- dark, stout or porter
17 g honey
2 g instant yeast -- (1/2 teaspoon)
498 g All-Purpose Flour -- Unbleached
38 g Whole Wheat Flour
17 g salt
The traditional miche is a large country-style loaf made with
sourdough culture and a mixture of all-purpose and whole-grain
flours. A staple of community bread ovens, our version is large
enough to qualify for miche-dom but still small enough to be baked in
a home oven. If it doesn't disappear quickly (try it in fat slices
spread with butter), it's got enough staying power to be eaten over
the course of a week. Serve your miche grilled and rubbed with fresh
garlic, griddled as French toast with orange zest and plenty of
syrup, or tucked into a lunch with sharp cheese and British pickles.
Says King Arthur baking ambassador Martin Philip, who developed this
recipe, "If I could only eat one [bread], this would be it."
PREP: 1 hr
BAKE: 50 mins
TOTAL: 19 hrs
Makes: 1 large or 2 medium loaves
To make the preferment: Weigh your flour; or measure it by gently
spooning it into a cup, then sweeping off any excess.
In a medium bowl, mix together all the preferment ingredients.
Cover the bowl and set aside to rest at room temperature for 12 to 16
hours; overnight works well.
To make the dough: Weigh your flour; or measure it by gently spooning
it into a cup, then sweeping off any excess.
In a large bowl, mix the dough ingredients together until thoroughly
combined and homogeneous. In warmer months (or when your indoor
temperature is 70F to 75F), the liquid should be 80F to 85F. In
cooler months (when your indoor temperature is around 65F), use 100F
to 110F liquid. The DDT (desired dough temperature) at the end of
mixing is 74F to 76F.
Cover the bowl and allow the dough to rest for 30 minutes.
To do a bowl fold: Use your wet hand to grab a section of dough from
one side, lift it up, then press it down firmly into the middle.
Repeat this eight to 12 times.
Cover the bowl and allow the dough to rest for 30 minutes.
Repeat the bowl fold. Cover the bowl and allow the dough to rest for
30 minutes.
To do a coil fold: With wet hands, reach under the dough, stretching
the middle upward until the dough releases from the container. Roll
it forward off your hands, allowing it to coil on itself. Rotate the
container 90 degrees (one-fourth turn) and repeat.
Cover the bowl and allow the dough to rest for 30 minutes.
Repeat the coil fold. Cover the bowl and allow the dough to rest for
60 to 90 minutes.
To pre-shape the dough: Turn the dough out onto a lightly floured
surface and gently form it into a rough round. If you're making two
loaves, divide the dough in half and shape two rough rounds. Cover
and let rest for 10 minutes.
To shape the dough: For one large loaf, gently shape the dough into a
smooth round and place seam-side up in a pie pan lined with a
well-floured smooth cotton towel, like a flour sack towel. A smooth
cotton apron will also work. For best results, use whole rye or whole
wheat flour to dust the cloth.
For two smaller loaves, shape the dough as directed above, but place
each round in a standard (9") brotform or lined brotform. If you
don't have brotformen, use a couple of small bowls (about 9" top
diameter) lined with well-floured smooth cloths.
Cover the bread and allow it to rest at room temperature for 60 to 75 minutes.
While the bread is resting, preheat the oven to 475F with a baking
stone or steel placed on a middle rack. Allow the oven to preheat for
about 1 hour to ensure it's thoroughly heated.
To add steam to your oven: While the oven is preheating, place an
empty cast iron skillet on the oven rack below the stone or steel. If
possible, adjust the stone and pan so that the skillet isn't directly
under the stone, making it easier for steam to reach the baking bread.
When the bread is proofed and feels light, almost marshmallow-y, and
a small impression remains when pressed with a finger, invert it onto
a sheet of parchment and allow it to rest for 15 minutes.
Use a baker's lame or razor blade to make a few swift slashes on the
top of the loaf to score it in the pattern of your choice.
To bake the bread: Place the loaf or loaves in the oven on the stone
or steel and pour about 1 cup of warm water into the skillet. Steam
will billow from the pan upward to envelop the bread; be sure to wear
good oven mitts to shield your hands and arms. Quickly close the oven
door to trap the steam.
Bake the single large loaf for 20 minutes, then reduce the heat to
450F. Bake for another 30 minutes, then turn off the oven, leaving
the loaf inside. If you're making two loaves, bake for 15 minutes,
then reduce the heat and bake for an additional 20 to 25 minutes
before turning the oven off.
Allow the bread to rest in the oven for an additional 30 minutes,
monitoring it so that it takes on as much additional color as you like.
Remove the bread from the oven. Cool fully before slicing.
Storage information: Wrap the bread loosely and store it at room
temperature for up to a week; freeze for longer storage.
Tips:
This recipe was developed using metric weights, so for best accuracy
we recommend measuring by weight. That said, we recognize that some
bakers prefer to work with volume measurements. Here are the
ingredients' volume approximations:
Preferment
1 cup whole rye flour
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup plus 3 tablespoons water, room temperature
1/4 cup ripe (fed) sourdough starter
Final Dough
all the preferment (above)
3 tablespoons water
1 cup plus 1/4 cup dark beer (stout or porter)
2 1/2 teaspoons honey
1/2 teaspoon instant yeast
4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup King Arthur Whole Wheat Flour
1 tablespoon salt
S(Internet address):
https://www.kingarthurbaking.com/recipes/honey-beer-miche-recipe
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Per Serving (excluding unknown items): 163 Calories; trace Fat (2.8%
calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 368mg Sodium. Exchanges: 2 Grain(Starch); 0 Fat; 0
Other Carbohydrates.
NOTES : 2021 - 1022