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<h1>miche à l’épeautre</h1>
<p>This must be my most successful <a href="https://redzuurdesem.be/baking-a-miche/" title="baking a miche">miche</a> to date. There are so many recipes inspired by a <em>pain poilâne</em> it&#8217;s hard to keep track of. Jeffrey Hamelman has one in his book BREAD, Peter Reinhart has one in his book Bread Baker&#8217;s Apprentice and in my most recent book I&#8217;ve seen a version from Daniel Leader in &#8220;<a href="http://www.amazon.co.uk/Local-Breads-Sourdough-Recipes-Europes/dp/0393050556/ref=sr_1_1?ie=UTF8&amp;qid=1343330492&amp;sr=8-1">local breads</a>&#8220;. I wasn&#8217;t really looking for another miche style French <em>levain</em> bread but wanted to try out different techniques I&#8217;ve found at The Fresh Loaf on <strong>how to get moure sour</strong> out of your sourdough.<figure id="attachment_345" style="width: 500px" class="wp-caption alignleft"></p>
<p><a href="https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6626.jpg"><img class=" wp-image-345 " title="A slice of miche, smells unbelievably good!" src="https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6626-300x200.jpg" alt="" width="500" height="300" /></a><figcaption class="wp-caption-text">A slice of miche, smells unbelievably good!</figcaption></figure></p>
<p>So while I was at it, why not try something new? This is an <em>adapted</em> version from Leader&#8217;s <em>pain au levain</em> complet. I noticed I still had a bag of spelt flour unopened I wanted to try. (<em>épautre</em> is French for spelt).</p>
<p><strong>I&#8217;ve learned the following things </strong>on how to &#8220;improve&#8221; the sourness level of your sourdough bread:</p>
<ul>
<li>Use a <strong>stiff levain</strong> &#8211; it builds up slower and develops more acids that way.</li>
<li><strong>Ferment longer</strong> &#8211; quite obvious, right? I never fermented longer than 2 hours (bulk), so this was relatively new for me</li>
<li>Use a levain with <strong>wholegrain</strong> &#8211; it has a higher ash content and will act as a buffer for the lactic acids before they break down the yeast or gluten.</li>
<li><strong>Retard</strong> your dough in the fridge for 12 to up to 24 hours.</li>
</ul>
<h1 id="the-recipe">The Recipe</h1>
<p><strong>Preferment</strong></p>
<ul>
<li>50gr starter, I used my &#8220;loose&#8221; rye starter (60-70% hydration, not sure but does not matter)</li>
<li>50gr stone-ground organic wholewheat flour</li>
<li>50gr spelt flour (this is not wholegrain)</li>
<li>75gr water</li>
</ul>
<div>
I&#8217;ve let it ferment for 12 hours.
</div>
<div>
</div><figure style="width: 150px" class="wp-caption alignleft">
[<img title="_MG_6629.JPG" src="http://lh5.ggpht.com/-arvEocdkjhI/UBGX2W_yMjI/AAAAAAAAGaY/oHYs069juVE/s150-c/_MG_6629.JPG" alt="_MG_6629.JPG" width="150" height="150" />][4]<figcaption class="wp-caption-text">Stretch & folding helps to build structure</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_6614.JPG" src="http://lh3.ggpht.com/-uq4ZJEu32sw/UBGX0TGYbHI/AAAAAAAAGaI/P0RP-DkOI8E/s150-c/_MG_6614.JPG" alt="_MG_6614.JPG" width="150" height="150" />][5]<figcaption class="wp-caption-text">The stiff starter looks a bit more wet now</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_6662.JPG" src="http://lh3.ggpht.com/-TV-7M5uiExI/UBGX3bxs3kI/AAAAAAAAGag/XYKP81A8H38/s150-c/_MG_6662.JPG" alt="_MG_6662.JPG" width="150" height="150" />][6]<figcaption class="wp-caption-text">After Folding the dough</figcaption></figure>
<div style="clear: both;">
<strong>Final dough</strong>
</div>
<div style="clear: both;">
</div>
<div style="clear: both;">
<ul>
<li>
400gr organic stone-ground wholewheat flour
</li>
<li>
100gr spelt flour
</li>
<li>
your starter (125gr total, I think)
</li>
<li>
375gr water
</li>
</ul>
<p>
Time table:
</p>
<ol>
<li>
autolyse 30 minutes
</li>
<li>
kneading using the french fold technique for about 15 minutes (a <strong>little longer</strong> than usual! This makes sure we get evenly distributed holes)
</li>
<li>
Bulk fermenting for 4 hours with <strong>3 stretch & folds</strong>, more could be needed for your flour, that&#8217;s OK. It was at room temp, at that time 23°C.
</li>
<li>
Retard for <strong>12 hours</strong> in the fridge at 5°C.
</li>
</ol>
<p>
I baked it straight from the fridge, called a &#8220;cold bake&#8221;, with some steam injected into the oven. It is actually not really needed to slash this boule, as wholewheat does not get a huge oven spring anyway and you might want to <strong>decorate</strong> your loaf with some flour.
</p><figure style="width: 300px" class="wp-caption aligncenter">
<a title="_MG_6681.JPG" href="http://lh4.ggpht.com/-F91qjp0eWL4/UBGX46-PSTI/AAAAAAAAGao/FGtZHv6fREM/s1024/_MG_6681.JPG"><img title="_MG_6681.JPG" src="http://lh4.ggpht.com/-F91qjp0eWL4/UBGX46-PSTI/AAAAAAAAGao/FGtZHv6fREM/s300-c/_MG_6681.JPG" alt="_MG_6681.JPG" width="300" height="300" /></a><figcaption class="wp-caption-text">This is the wholewheat flour I&#8217;ve used</figcaption></figure>
<p>
&nbsp;
</p>
<div style="clear: both;">
<figure id="attachment_352" style="width: 500px" class="wp-caption alignright"><a style="text-decoration: underline;" href="https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6624.jpg"><img class="wp-image-352 " style="border-width: 0px; border-style: none; padding: 0px; margin: 5px auto 0px !important; -webkit-user-drag: none; max-width: 98%; display: block; background-color: #ffffff;" title="_MG_6624" src="https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6624-300x200.jpg" alt="" width="500" height="300" /></a><figcaption class="wp-caption-text">A closer look at the interior, look how dark and holey it is!</figcaption></figure>
<p>
<span style="font-style: normal;">A closer look at the interior, look how dark and holey it is!</span>The flour is locally milled and simply <strong>amazing</strong> &#8211; you can stretch it a lot without tearing (see the pictures!), it&#8217;s very very finely ground, it&#8217;s local and it&#8217;s cheap (and of course stone-ground, meaning no single bran left out and I did not sift anything). I did not want to use another &#8220;T85&#8221; kind of flour (85% extraction, meaning 15% bran sifted out). I simply love it this way.
</p>
</div>
<p><div style="clear: both;">
Let&#8217;s see, what&#8217;s great about this bread?
</div>
</div></p>
<div style="clear: both;">
</div>
<div style="clear: both;">
<ol>
<li>
It&#8217;s healthy: wholegrains > white bread!
</li>
<li>
It&#8217;s extremely tasty, with just the right amount of sourness. It may be a bit too much for some, but I like it that way. As you may now, I&#8217;ve been searching on how to get more sour for <a title="Baking your daily bread" href="https://redzuurdesem.be/baking-your-daily-bread/">my daily recipe</a> &#8211; I might have found an improved version!
</li>
<li>
The &#8220;holes&#8221; in the bread are more dense but that&#8217;s exactly what we want here, no jam falling out!
</li>
</ol>
<p>
I&#8217;ve learned a lot baking this bread and it&#8217;s simply delicious. I&#8217;m baking this thing again, that&#8217;s for sure!
</p>
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