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...

The Dough

Ingredient Weight US Volume Bakers Percentage
Rye Starter @ 100% Hydration 230 g 8.11 oz 1.8 cups 48.42%
Strong Bread Flour 400 g 14.11 oz 3.14 cups 84.21%
Barley Flour 75 g 2.65 oz 0.59 cups 15.79%
Wheat Bran 25 g 0.88 oz 1.76 tbspns 5.26%
Water 330 g 11.64 oz 1.4 cups 69.47% (hydration)
Salt 10 g 0.35 oz 0.64 tbspns 2.11%
Total Weight: 1070 grams / 37.74 ounces
Total Flour Weight: 475 grams / 16.76 ounces

Bakers 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. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.


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.


Nice looking bread.  Nice crust and crumb.

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!

great looking loaf!

Hola soy Aprendiz Panadera de Venezuela y me gustaria muchisimo realizar este pan pero no comprendo, aunque busco un traductor en google, que es; background-color: rgb(233, 230, 228); margin: 0px 0px 0.5em; padding: 0px; outline: 0px; font-size: 15px; vertical-align: baseline; border-spacing: 0px; width: 594px; color: rgb(51, 51, 51); font-family: Arial; line-height: 22px; ">
Rye Starter @ 100% Hydration

esperando de pronta respuesta...Zuleima GarcĂ­a

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.


 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!

Very nice looking loaf. Love the colour, crust and ears.  Will give it a go!

Vau, it looks great!