"Bread" 3rd edition Mixed Flour Miche with 35% bread flour, 35% whole wheat (to simulate T80 flour), 15% chickpea flour (I had this, not the buckwheat flour in the formula), 15% whole rye. 1/3 more mature culture than the metric formula called for,. following Hamelman's advice to increase the starter if reducing a big batch formula to home size. 83% hydration 10% of which went into the bassinage. Three rounds of folds 40 minutes apart during a 3 hr bulk fermentation (vs 2.5 hrs in the formula). Proofed in 90 minutes, right in the 1 - 2 hr range in the formula.
Delicious tangy flavor after a 12 hour wait after 2 hr cooling. The lip on the left was dough caught on the rim of the dutch oven as I squeezed the dough in. Chickpea flour has a very distinct flavor even in small amounts, either you like it or you don't. It comes through in this bread, along with the really nice rye - wheat combination.
Hamelman writes that miches typically have a low profile; that's usually my experience as well as that of others who have posted here on this formula. But if I bake a miche or other double loaf in my smaller dutch oven (8.5" diameter at the top; 7" at the bottom; 4.5" high) the dutch oven acts like a loaf pan and provides support for slack doughs like this one.
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Now I am inspired to try this formula again! I will try it again soon. Looks terrific!
It is a really slack dough. So either use a loaf pan or expect a low loaf. And make sure to increase the amount of culture you start with, if you scale down the metric formula.