bsandusky's blog

Just finished baking this miche. This dough is a foray into working with high hydration. After kneading, the dough was still a tad bit sticky, but I decided not to do stretch and folds since I was planning on long, cold fermentation. Used low percentage of yeast because of fermentation time, as well.

It's just out of the oven, so I don't have a crumb shot yet. But I figured I would share the initial results and recipe. Worst part of making a miche is waiting hours before cutting into it.

Formula:

250g KA whole wheat 25%

375g KA bread flour 37.5%