Oatmeal Hazelnut Miche
Over my last two days off I made this really big Oatmeal Miche. Its subtle and earthy and maybe a little too big but it will last all week until I have time to make another so I'm pleased.
Here's how I made it
Levain build one
- 20g rye chef
- 50g fresh ground hard red
- 20g water
Levain build two
- 25g firm levain
- 100g fresh ground hard red
- 50g water
Final Dough
- 1100g Bread Flour (69%)
- 320g Hard White (20%)
- 70g Hard Red (4%)
- 10g Rye (1ish%)
- 150g Levain (6.6%hard red 3.3%water)
- 1150g water (72%) (hold 100g)
- 400g Cooked oatmeal (25%)
- 235g Toasted Hazelnuts (15%)
- 32g Salt (2%)
First I mixed all the flours and let the dough autolyse at room temp holding 100 grams of water for later.
Eight hours later I dissolved the levain in the leftover water and incorporated it into the dough. Fifteen minutes later added the salt and have the dough a few slap and folds. followed by a ten minute rest and a set of stretch and folds followed by a 20 minute rest.
During that 20 minutes I roasted and cracked the hazelnuts and cooked the oatmeal.
I incorporated the nuts and oatmeal and for the next hour and forty minutes I have the dough 4 sets of semi evenly spaced out stretch and folds. then I left it alone for around six hours. Then I shaped it and put it right in the fridge to proof
21 hours later I removed it from the fridge and put it right in a 500degree oven. 5 minutes later I reduced the heat to 450 and continued baking for another 55 or so minutes. once the the loaf was done I turned the oven off and left it in with the door cracked for an additional ten minutes.