Whole Grain Miche


Working Method

  • Mixing Spiral: 8 minutes on slow and 6 minutes on fast
  • Dough Temperature: 26°C
  • Bulk Fermentation: 2 hours and 45 minutes at ambient temperature

Scale and Make Up
  • Scaling Weight: 1000 g
  • Intermediate Proof: 25 minutes on bench, uncovered
  • Make-up: Boule shape
  • Final Fermentation: 16 hours at 4°C

  • Decoration before Baking suggestion: Wheat leaves decorative score.
  • Oven Temperature: Deck set at 240°C, then reduce to 220°C after bread has been in oven for 1 minute.
  • Bake Time: +/- 50 minutes.

Whole Grain Miche

Complexity level:  

The goodness of whole grains with the delicious addition of our new Sapore Oracolo Tempo - a rye based sourdough with delicious complex flavours, making it the perfect addition to your whole grain baked goods.