Oven High-Extraction Flour Miche Bread

[Starter]

Oven High-Extraction Flour Miche Bread

Category: Yeast bread

Ingredients
Starter
Whole wheat flour, sown	275g
Pressed yeast	1.5g
Water	210g
Soaker
Whole wheat flour, sown	450g
Water	310g
Salt	8g
Main dough
Starter	about 487g
Soaker	about 768g
Whole wheat flour, sown	60g
Pressed yeast	7g
Salt	7g

Cooking method

• The dough for this bread is kneaded for about 1 - 2 minutes. And yet, after you knead it just a couple of minutes, it leaves the table and hands perfectly! Don't believe me? Then you have nothing to do but try to bake this bread.
• This is a version of the famous 2 kg bread of the legendary French baker Lionel Poilan (
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• 12. Bon appetit!

The dish is designed for

1 large rug or 2 small loaf

Time for preparing:

about 27 hours

Cooking program:

oven

National cuisine

France

Note

1. High extraction flour, high yield flour. This flour is somewhere in the middle between white and whole grain. 14% gluten, ash content about 1.1%. A rare variety, very popular with some home bakers. As a rule, they order it in bags or do it yourself.
More about the classification and grade of Russian and imported flour.

2. Microsoft Office Excel file for calculating a recipe for the required amount of dough: 🔗.

Instructions for use:

• Open the file and on the second sheet "Sheet 1 - Table 1-1" change the value in the "Volume" line in the "Calculated" column. For example, there is a value of 70%. Choose for yourself the required amount of test (it is shown here in the line below).
• The required volumes of components, depending on the selected dough volume, look at the corresponding sheets in the "Calculated" column.

What beautiful breads you have!
I look, I envy, I rejoice ... That there are people who have been given such happiness - to bake amazing bread, on which one (!) You can invite friends for a friendly meal.

Thank you!

Sometimes it happens: the people come just in time - when I'm going to get the bread from the oven!

What beautiful breads you have!

It was these words that came to me while I was reading the recipe !!!
All breads are so beautiful - you will admire!
Of course, we want to bring this beauty to life, but we are just learning. And thank God that we have such teachers!

Thank you for your kind words!

Once (at the beginning of the twentieth century) it was believed that it was impossible to run 100 meters faster than 10 seconds. Scientists proved, from the point of view of the then medicine, that this contradicts the structure of the human body! But it cost one person to run 100 meters in 9 9.95 seconds and now, today the standard for a master of sports is 100m in 10 seconds!

This is what I mean, the one walking will master the road - bake bread and you will get it even better! There are already examples!

Upd: to be absolutely precise, Jim Hines was the first to break the 10-second barrier. He ran 100 meters in 9.95 seconds. October 14, 1968.

Very beautiful bread, like I bake and it turns out deliciously, but it doesn't work out so beautifully, the appearance is still not so hot. Thank you.

Very beautiful bread, like I bake and it turns out deliciously, but it doesn't work out so beautifully, the appearance is still not so hot. Thank you.

Thank you!

[Idol32]

Oh, I guessed it, I saw a beautiful pattern, a frequent sprinkled cut, and immediately thought that Idol32 brought something new! And there is!
Super photo, you can feel yummy even from the picture ...
And what do you think you can do everything with your hands? I somehow got used to shifting all the mixes to cotton ...
And then she looked at the volumes, at first she was upset that she would not be able to do them, and then she read that there was almost no need to knead.
It turns out, I'm not going anywhere ?! (And I was already looking for a good reason ...)
I think it's worth trying this weekend ... even bought a good whole grain flour!

[🔗]

You can recalculate the recipe and reduce the whole thing, for example, to 800g. In order to do it quickly, here is a special file for recalculating this recipe: 🔗.

Open the file and on the second sheet "Sheet 1 - Table 1-1" change the value in the "Volume" line in the "Calculated" column. For example, there is a value of 70%. Choose the required amount of test for yourself (it is shown here in the line below). The required volumes of components, depending on the selected dough volume, look at the corresponding sheets in the "Calculated" column.

Forgot to add - no need to knead in HP! She will definitely beat the dough! If you are already too lazy to knead with your hands, then it is better to use a mixer (either with a bowl, or manual).

You can recalculate the recipe and reduce the whole thing, for example, to 800g.

That no, I'm just the opposite - I'm happy with the size (this is just my eating volume * JOKINGLY *)
I just thought that kneading in cotton is necessary, but there is generally for the lazy for people like me mixers
Since such a batch, then volume that suits me...

No, I'm just the opposite - I'm happy with the size (this is just my eating volume * JOKINGLY *)
I just thought that kneading in cotton is necessary, but there is generally for the lazy for people like me mixers
Since such a batch, then volume that suits me...

Then I noticed for myself that when stress covers me, I really want to knead the dough with my hands. I calm down instantly! And I fall asleep with a pleasant sensation in my hands from a smooth, soft, gentle ...
Perhaps I'll take this bread for my bookmarks. I have c / s flour, I will count myself on a smaller volume ... or maybe I will not ... I will share a loaf with someone, this is also a joy

Whaav, what a recipe !!! And what kind of bread is obtained, in general. Gratitude - immeasurable I will definitely try. I'm just here in France ... I'm running, you can find this in private bakeries, but the price is 1 kg. Maybe there is another recipe ... for bread made from wheat flour (it is called two-grain or spelled), also valuable bread. Advance Mercy

It is based on a recipe by Peter Reinhart. I adapted it to use a commercial yeast starter.

and what was there in the original instead of yeast, tell me?
And for the .xls file for recalculation - a separate thank you

If you like spelled (aka spelled), you can add it to this bread (as, by the way, they do in Poilan's bakery) at the rate of 30% spelled and 70% whole grain. Spelled also needs to be sifted, as well as whole grain.

Here's the starter in the original recipe:

1.85g whole wheat mother starter 76% moisture;
2. 255g seeded whole wheat flour;
3.170g water

Total: 510g

Fermentation time from 4 to 6 hours. If after 6 hours the starter has not doubled, then it can be left for an additional period, but not more than 8 hours.

If yeast is not added at all at the stage of the main kneading, then the time of preliminary and final proofing should be increased by about three times.

[Idol32,]

Idol32, and this flour will go to this bread?


We just don't have anything more decent ...

[Idol32,]

Idol32, and this flour will go to this bread?


We just don't have anything more decent ...

Exactly what is needed!

Now I will hesitate a little more, nothing?
Your recipe says:

***4. Grind yeast in flour until fine crumbs, add salt. Place the starter and soaker on the table with a dash of flour and salt. Divide the starter and soaker into 10 to 12 pieces each. Dip the resulting pieces in flour and salt to prevent the pieces from sticking together
5. Put the pieces and any remaining flour with yeast and salt into a bowl and stir well with your hands until smooth .... ***

It means that both the starter and the soaker should be rolled in the same "yeast- flour-salt "mixture that we ground? or for crumbling leave some of the pure flour with salt (that is, without yeast)?
And then to knead everything "to the heap"?
... sorry for the stupidity ... I am preparing ... and writing down, (otherwise I'm implying here ...)
Everything seems to be clear with the rest, I figured it out ...

Yes, after the yeast was ground in the flour and salt was added there, in this very mixture we roll the pieces of the starter and the coaker. We brush the rest of the mixture from the table into a bowl in which we mix the whole thing (semi-finished products). If this breading was kept, for example, in another bowl, then pour its remnants after rolling into the one where we mix the dough components.

We do all this due to the fact that we do not add water and therefore there is nothing to dilute the yeast and salt with which must be added to semi-finished products. In addition, when the pieces of these semi-finished products do not stick together, then, interestingly, it is easier to mix them and achieve homogeneity. Something like that.

Thank you, everything is written down. Now, as we finish Omelkin's Polish bun, I'll try to portray yours, it's too beautiful!

I will wait for the photo of the loaf!

If you like spelled (aka spelled), you can add it to this bread (as, by the way, they do in Poilan's bakery) at the rate of 30% spelled and 70% whole grain. Spelled also needs to be sifted, as well as whole grain.

And this recipe is like what I was looking for!

Fermentation time from 4 to 6 hours. If after 6 hours the starter has not doubled, then it can be left for an additional period, but not more than 8 hours.

If yeast is not added at all at the stage of the main kneading, then the time of preliminary and final proofing should be increased by about three times.

Thanks for the data and the most valuable advice!

To your health!

Note that the fermentation timing advice applies to the use of a wild yeast starter! If you are using a commercial starter and do not want to add additional yeast to the dough, then you only need to increase the pre-proofing time!

Ok, I just have such a leaven, with a suitable% moisture ... on wild yeast, I suspected of its existence in bread

Bravo! I'm still staring at your bread. These are masterpieces. I'm still at a lower level of skill, but I will definitely do it !!! Thank you! I take away to bookmarks ..... already a whole collection. In the meantime, I study everything and bake bread with available ingredients - it's easier ...

... In the meantime, I study everything and bake bread with available ingredients - it's easier ...

Come on!

I have never met any simpler components - flour, water, salt and yeast ... The moisture content of the finished dough is about 66%, that is, it will not be difficult to mold and almost no need to knead. If the size is embarrassing, you can recalculate everything for the appropriate one (there is a special file).

We need to bake!

No, maybe the size is what you need .... high-extraction flour is not just flour .... I need to get it somewhere !!!

You need to take whole grain wheat flour and sift it through a not very fine sieve. Should be eliminated from 10% to 15%.

Here are the secrets that are being discovered ...
I will definitely report back, I will do it!

This is how dangerous it is to go into such topics - in the end you have to bake something!

For the happiness of communicating with such experienced bakers.
Mercy for help !!!

Thank you, but you overestimate me. This is not flirtation. I'll open a bakery and become a chef. Then I will really be an experienced baker ...

I also dream of a pastry shop, my favorite .... I go to this ... and learn.

It can be seen from your bread that you are essentially a chef ... without coquetry.
Dudu wait for your new creations!

Thank you, but you overestimate me. This is not flirtation. I'll open a bakery and become a chef. Then I will really be an experienced baker ...

Hope you can tell me when and where. We will gladly come to rejoice for you

Necessarily!

Do you photograph yourself too?

Yes, sometimes I think it's worth taking a photo of the stages of the process, but it doesn't work - hands are in the test. Therefore, I only take a photo when I get everything out of the stove.

Professional two times

Thank you Irina!

Yes, sometimes I think it's worth taking a photo of the stages of the process, but it doesn't work - hands are in the test. Therefore, I only take a photo when I get everything out of the stove.

Yes, yes, it's worth it !!! otherwise I'm here ... with my own processes ... what is wrong ... You need to visually look at the consistency. And then my bun was only to the sides and was growing, that I had to put it right into the mold for proofing.As you can see, there was too much liquid
But there is a photo of the whole process

Yes, yes, it's worth it !!! otherwise I'm here ... with my own processes ... what is wrong ... You need to visually look at the consistency. And then my bun was only to the sides and was growing, that I had to put it in the mold for proofing immediately.As you can see, there was too much liquid
But there is a photo of the whole process

Didn't understand a little what the problem is.

The resulting moisture content of the finished dough is about 66%. That's not a lot. Usually I say about such a dough that there is very little water in it. But due to the fact that biga and soaked flour are used, the finished dough will always seem a little too wet (although there is only 66% water!), Sticky but not sticky (it very quickly begins to move well from the table and hands and during kneading).

Pre-proofing should take place in a bowl greased with olive (vegetable) oil. The final proofing should go in a basket (bowl) lined with a towel.

If the workpiece has blurred after being laid out of the basket onto a shovel, this means that the dough has stood a little. We must look at the crumb of the finished bread - from it you can understand what is wrong.

my dough is very liquid

It's strange, because whole grain flour, among other things (usually), differs from regular flour in its greater ability to absorb water. But despite this, in this recipe, the dough should look moist, more than 66% more moist. Could it be what you and I think of as batter?

Did you do everything strictly according to the recipe? Have you counted the recipe? Soaker not fermented?

made according to the recipe. the dough is much thinner than it turned out in old Como. but the soaker may have fermented in 24 hours (the weather is hot these days)

It's about the flour. There are definitely additives that were added there to hide / compensate for its weakness. It takes two days for the flour to ferment itself. That's why I attributed that the coaker needs to be put in the refrigerator after 24 hours if you are not ready to continue making bread.

Another option - freshly ground flour, has not yet settled down. The dough from such flour seems to be more moist and the workpiece spreads out on the shovel.

And what kind of flour (it would be nice to know so that the leaven does not get spoiled with commercial yeast)?

One more note - if the flour is very weak and its moisture absorption capacity is very low, then the final dough will be thin. Even with 66% water in it! Like this recipe. My relative lives in Australia and complains a lot about the local flour. She cannot knead a normal dough with a hydronic module more than 62% - 63%.

But when kneading a coaker and a starter, what was the dough?

Igor, when kneading, the starter and soaker formed into a ball, and after 36 hours (the soaker after 24 put it in the refrigerator) I could not divide them into pieces, they spread over the board into a sticky pancake. Whole grain wheat flour Diamart.

Clear. Soaker a day later (I keep the big on commercial yeast for 22 - 26 hours) spread over the bowl and became rubbery but not liquid. When you try to tear a piece from it, it stretches like used chewing gum and does not tear. It is necessary to divide it and the bigu with a metal scraper. I pulled back a piece and cut it off with a scraper.

And with flour it looks like it didn't work out well. There are two important facts - salt is added to the coaker specifically to prevent fermentation, and the second is that it is covered with a film in the bowl. Without aeration, yeast is inhibited by bacteria of the leukonostoc species (a genus of lactic acid bacteria), this is a known problem especially when making a ferment with wild yeast.

I can't say 100%, but I'm afraid that there are additives in the flour (for example, dry yeast) designed to provide splendor to products made from this flour.Otherwise it is difficult to explain the thinning of the dough. In LiveJournal I read about a similar suspicion about "Altai Health". After that, I stopped buying it.

Thanks for the details

Sorry for the work! But we must try further. I buy either Garnets (if there is one), French Thing (they started making whole grains as well), or Italian. This bread was made on a seeded garnet.