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...
|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.
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.