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Hamelman’s Rye Miche

rye bread loaves on cooling rack

RYE MICHE Jeffrey Hamelman

DOUGH YIELD:

Pre-fermented flour = 35% 3.300 Kg

Sourdough

Whole rye Water
Rye Culture TOTAL

0.642 Kg 0.533 Kg 0.064 Kg 1.238 Kg

100.0 % 83.0 % 10.0 %

193.0 %

OVERALL FORMULA

FINAL DOUGH

Whole rye Medium rye Water
Salt

Total

0.917 Kg 0.917 Kg 1.430 Kg 0.037 Kg 3.300 Kg

50.0 % 50.0 % 78.0 %

2.0 %

180.0 %

Whole rye Medium rye Water
Salt Sourdough Total

Method:

0.275 Kg 0.917 Kg 0.897 Kg 0.037 Kg 1.174 Kg 3.300 Kg

Approximately 16 hours before the mix, disperse the sourdough culture into the water, add the rye flour and mix till smooth. Cover with plastic and leave at room temperature to ripen.

Mix the final dough by adding all the ingredients to the mixer. Mix on first speed for about 12 minutes. There will be no gluten development. The dough can also be mixed by hand. Desired dough temperature: 82F to 84F.
Bulk fermentation 30 minutes.

Scale 1.2 Kg miche. Shape round and place into bannetons with seams down.
Final proof: 50 to 60 minutes.
Bake: Steam the oven and bake at 500F (260C) 10 minutes, 440F (232C) about 55 to 60 minutes. Cover with linen when cool, rest 24 hours before eating.

Conversions:

Whole Rye flour: Medium Rye flour: Water:
Salt:

1 oz = 28.35 g 1 lb = 454 g

105 g = 1 cup
125 g = 1 cup
227 g = 1 cup
17 g = 1 Tablespoon