Whole Grain Miche

	Grams	%
Strong Bakers Flour	2000g	40%
Flour, Wholegrain Wheat	1500g	30%
Flour, Wholegrain Spelt	1500g	30%
Yeast	25g	0.5%
Sapore Oracolo Tempo	1000g	20%
S500 CL	50g	1%
Water	3500g	70%

Grams

Strong Bakers Flour

2000g

40%

Flour, Wholegrain Wheat

1500g

30%

Flour, Wholegrain Spelt

1500g

30%

Yeast

25g

0.5%

Sapore Oracolo Tempo

1000g

20%

S500 CL

50g

Water

3500g

70%

Working Method

Mixing

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

Baking

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.