Oatmeal Hazelnut Miche
Over my last two days off I made this really big Oatmeal Miche. Its subtle and earthy and maybe a little too big but it will last all week until I have time to make another so I'm pleased.
Here's how I made it
Levain build one
- 20g rye chef
- 50g fresh ground hard red
- 20g water
Levain build two
- 25g firm levain
- 100g fresh ground hard red
- 50g water
Final Dough
- 1100g Bread Flour (69%)
- 320g Hard White (20%)
- 70g Hard Red (4%)
- 10g Rye (1ish%)
- 150g Levain (6.6%hard red 3.3%water)
- 1150g water (72%) (hold 100g)
- 400g Cooked oatmeal (25%)
- 235g Toasted Hazelnuts (15%)
- 32g Salt (2%)
First I mixed all the flours and let the dough autolyse at room temp holding 100 grams of water for later.
Eight hours later I dissolved the levain in the leftover water and incorporated it into the dough. Fifteen minutes later added the salt and have the dough a few slap and folds. followed by a ten minute rest and a set of stretch and folds followed by a 20 minute rest.
During that 20 minutes I roasted and cracked the hazelnuts and cooked the oatmeal.
I incorporated the nuts and oatmeal and for the next hour and forty minutes I have the dough 4 sets of semi evenly spaced out stretch and folds. then I left it alone for around six hours. Then I shaped it and put it right in the fridge to proof
21 hours later I removed it from the fridge and put it right in a 500degree oven. 5 minutes later I reduced the heat to 450 and continued baking for another 55 or so minutes. once the the loaf was done I turned the oven off and left it in with the door cracked for an additional ten minutes.
Comments
Oh, my, definitely a bread to look forward to eating. Really beautiful, WS!
Floyd, can we get the smell-a-vision feature hooked up?
Cathy
A smell-o-vision would be a awesome feature.
And I can't imagine that it would be anything other than delicious.
Paul
its a nice combination.
I love it and would love to feature it on the homepage for a bit. May I?
It would be great if you put it on the home page.
Hope you have a lot of friends to help you wolf that down:-) Well done indeed and
Happy baking
if I hadn't baked it right out of the fridge it would of spread over the sides of my stone
Beautiful scoring and excellent crumb. Question: did you make 2 levains or just add all the ingredients from the second build to the first?
I made one and used a portion of the first one to inoculate the second. Only the second went into the final mix.
Oatmeal and hazelnut is just an inspired combination. Thanks so much for sharing.Quick question: Did you bake it directly on a stone? If so, then how did you steam?
I sure did bake it on a stone. And I steamed with water into a pan full of preheated lava rocks.
I would love to have a slice of that one. It looks wonderful!
David
There is certainly enough to go around.
Oat and hazelnuts those loaves must taste wonderful
Karin
Oat and hazelnuts those loaves must taste wonderful
Karin
Its hard to take two great stand alone flavors and make em worse by adding them to good naturally leavened bread.
magnificent loaf.. truly stunning
i also am puzzled as to the purpose of the 2 levains. if anyone could enlighten :)
are proving more confusing then I intended, it is really one and the same levain and only dough from levain build #2 entered the final dough.
The first build is essentially giving my chef a feeding while converting it from 100% hydration to 50%, and the second build is building it up to the amount that I will use in the final mix. I did it in two small steps as opposed to one big step because as with all things sourdough time is flavors friend and the slower you can creep up on your final product the greater the complexity of flavor (barring over fermentation), also I keep a small amount of chef so instead of risking over feeding it in order to get the amount that I needed and more then likely getting a sluggish levain a was able to take the time to build it up to its peak activity.
Awesome miche - I just bought a loaf of miche (a miche?) from a local bakery to share, and it is crazy delicious. Can imagine how creamy and nutty this loaf tastes and feels; great combination idea(s).
Curious how you steam as it appears that this loaf s much too large for the dutch oven method...?
Also, I suggest you try another porridge bread with fermented oats; just let the rolled oats sit in water for 24-48 hours, cook into a loose porridge, and proceed. The resulting cheesy flavor is incredible and my first good oat porridge bread tasted like it had (already) been spread with cultured butter!
Best,
B
I steam by preheating a pan of lava rocks with the oven then immediately after peeling the loaf onto the stone I pour water on the rocks. it works well and is very space efficient, which is good for me as I have a pretty small oven.
Yeah, those fermented oats are nice, In the past I'v inoculated em with a tiny chunk of chef which yielded pretty nice results. But I like the idea of just letting em do their own thing.
I'm glad you have a bakery nearby that sells proper bread, It would be a miche, which means loaf in french but has became synonymous with big ole boules.
i love fermented oats - i ferment them with some yogurt and water, leave for a few days, drain off the water and separate the starch. I then use starch for a delicious drink called oat kissel (traditional russian drink) and then eat the oats for breakfast with added fruit, nuts and honey....kind of like a fermented bircher muesli. Infact i might do that a feemented bircher sourdough....my problem is that my wife and daughter are the biggest fans of what they fermented oats....
Thanks again - may have to try some lava rocks.
I don't stop by here often enough.
Just wanted to clarify that you only used the freshly ground hard red in the levain builds? So for the actual dough you used sifted store-bought sifted hard white, hard red and bread flours... is that right?
Thanks!
Jens
Did I understand correctly that you autolysed the 'pre' dough for 8 hours? That beats the 20 or so minutes I've read about so far!
Thx
for the levain builds I used fresh ground whole red wheat, then for the final dough I used King Arthur bread flour and fresh ground whole (un sifted) red and white. While I am fortunate to have a mill this would work great with stone ground store bought as well,
i did indeed autolyse the final dough for eight hours, minus oats, nuts, salt and levain. I returned eight hours later to an already very well developed dough. But the biggest part of why I did such a long autolyse is because I work nights so I did all the noisy bits the evening before and was able to finish mixing in the early morning without pissing off my housemates with noisy grinding and general banging around.
It's good to know that such a long autolyse works (and well, at that), it makes scheduling during the week a bit easier. Have you ever tried a shorter autolyse (6 hours, say) and found that the extra 2 hours are worth it? If not, I'm guessing that there's a fair degree of flexibility around this.
I just read in one of your other posts that you acquired a hand-cranked mill, I like your idea of using pedal power to grind your grain! I'm a proud owner of a wee Komo mill (Fidibus 21), which has proved to be a good, if noisy, friend. It really opens up the possibilities for experimentation.
Cheers,
Jens
between a six and eight hour autolyse will be pretty un noticeable. If not for scheduling reasons i would be perfectly content with a one hour autolyse. For a high percentage of whole grains I might go a little longer then an hour as they take a little longer to hydrate. the lens I usually use for my bread stuff is a fixed 50mm that stops down to F1.4
You mentioned that you're using a 7D, but which lens are you using?
with a 21 hr retard in the fridge, was the miche very sour?
Could you please clarify what is hard red? I suppose that is hard flour, but red? And also red chef? Many thanks, Caroline
is a variety of higher protein wheat. In my case it was fresh ground but in most cases it is what the whole wheat flour you can buy anywhere will be ground from.
Hi WS,
Just recently baked this again, turned out pretty well although the dough was very wet... It looked and felt more like a 100% hydration dough than 72%, I may have messed up on the flour amounts.
Anyway, I'm more interested in knowing what you proofed the dough for your big miche in! Did you line the container with a tea towel or similar? What did you dust it with? Brown rice flour, bread flour? A lot of it? Was your dough very wet? If so, did the hydration pose a challenge to get the dough out of the proofing container? (I'm guessing your dough wasn't that wet or you wouldn't have been able to score it so nicely. Which makes me all the more sure that I screwed up the flour amounts. Rats.)
Cheers,
Jens
That is lovely and looks like it must smell divine! I want a hunk!
That is lovely and looks like it must smell divine! I want a hunk!
Hello, how do you do the Cooked oatmeal? How much water do you put in?