After testing spelt and kamut flour I baked "good old style" bread-the whole wheat miche with addition of stone ground rye flour. I love large crusty loaves, topped with poppy seeds. The crumb is lightly sweet and moist. Whole grain flours give this bread beautiful color which always stimulate my appetite (contrary to white" breads" sold in supermarkets).
I prepared this miche when NYC was coping with Hurricane "Irene". Thanks God we were barely affected by the storm and Monday we enjoyed the beautiful weather.
Saturday. August 27, 2011, 12 PM:
250 g whole wheat flour
250 g water
2 tablespoons mother sourdough starter
400 g stone groundrye flour
600 g whole wheat flour
153 g almonds
882 g hot water
Saturday, 5 PM:
500 g sourdough starter
25 g salt
Knead the dough and and let ferment for 3 hours. Stretch and fold after first and second hour. Prehape the loaf into a ball and let rest for 15 minutes. Shape the loaf, put into a proofing basket and refrigerate for overnight retarding (8-12 hours).
Sunday, August 28, 6:15 AM:
In the morning remove the dough from refrigerator and preheat your oven with a baking stone to 500F. Bake:
at 480 F with steam for 15 minutes
at 460F for 20 minutes
at 400F for 35 minutes.