Miche baby [Tara Jensen] from Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (page 140) by Jennifer Lapidus

  • bread starter
  • whole wheat bread flour
  • Show all ingredients...

  • EYB Comments

    Leaven must stand 8-10 hours, dough must rise 5-7 hours and rest overnight.

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Notes about this recipe

  • Eat Your Books

    Leaven must stand 8-10 hours, dough must rise 5-7 hours and rest overnight.

  • sgpinson on May 06, 2021

    I loved this recipe. Makes a soft but slightly crusty, complex-flavored bread. But man is it a wet dough!! I’ve done the math and you can sub 83% bread/17% whole wheat flour for 75-extraction bread flour. In this recipe that translates to 260 g bf/53 g wwf in place of 313 g 75-e bf.

  • Astrid5555 on May 03, 2021

    I was intrigued by the use of two leavens for this dough, one wheat and one rye, so I had to give this one a try right away. On top it uses whole rye and whole spelt flour, as well as high-extraction wheat flour, which I did not have- so I used a mixture of bread flour and whole wheat flour instead. Makes for a denser crumb as can be expected from the high wholegrain flour percentage, but got high family praise and will be a keeper!

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