Whole Grain Miche

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.

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.

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Whole Grain Miche

Ingredients

Working Method

Mixing

Scale and Make Up

Baking

Whole Grain Miche

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