Yeastspotting, Finally some time to bake bread again!

I decided to dust off a Miche recipe I've been tinkering with for a year and work on it some more for my first foray back into bread baking since opening the restaurant earlier this summer. I decided to use more Rye and less Whole Wheat since I prefer the flavor of Rye. Sorry Mr. Poilane! I guess I'll still call it Miche since it still looks about as butt-cheek like as any other miche.


My Miche

Build 1 7:20am

40g KAF Bread Flour
21g Rye Flour
19g Whole Wheat Flour
95g Water
22g 100% Hydration Starter

Build 2 3pm (Build 1 had doubled and looked like bubbly pancake batter)

153g Rye Flour
147g Whole Wheat Flour
158g KAF Bread Flour
3g Sea Salt
550g Water
all the levain from Build 1

Final Dough 7:20pm (Build 2 had increased by about 50% and looked like slightly thicker bubbly pancake batter)

525g KAF Bread Flour
21g Sea Salt
80g Water
all the levain from Build 2
plus about another 50g Bread Flour while kneading

1. Mixed until incorporated (about 2 minutes) and allowed 15 minute autolyse, then kneaded for 6 minutes and pre-shaped into large boule.
2. Allowed to rise at room temperature for 90 minutes then divided in 2 and shaped into smaller boules.
3. Allowed to rise at room temperature for 45 minutes then retarded overnight
4. Pulled Loaf #1 from refrigerator at 7:20am to de-chill. Sprinkled Loaf #1 with Caraway Seeds and Cumin Seeds. Oven set at 450 with steam pan in lower rack. Slashed with a # Sign. Loaf #1 in @8:40am 425 with steam for 15 minutes, then 40 more minutes without steam. 10 more minutes with door open.
5. Loaf #2 baked directly from refrigerator with oven set at 475 during re-heat. Then down to 425 when loaded. No seeds since Amy hates Caraway for some inexplicable reason. Baked with steam for 15 minutes, then without for 40 more. 10 more minutes with door open.

Sliced Loaf #1 after 1 hour and tasted it. Now I remember why I love bread and baking it! Nice slightly sour grainy flavor, great crumb & crust. I'm glad it's cooling off outside and I have some free time to bake again. At least I managed to keep one starter alive! Bagels tomorrow morning. I'll add the pictures once I figure out our card-reader.