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Harpoon Miche
METRIC | BAKER'S % | |
---|---|---|
Sir Galahad Flour | 8.253kg | 80% |
Whole Rye Flour | 1.547kg | 15% |
Whole Wheat Flour | 0.516kg | 5% |
Water | 5.158kg | 50% |
Dark Beer | 3.095kg | 30% |
Salt | 0.206kg | 2% |
Yeast | 0.041kg | .4% |
Liquid Levain culture | 0.026kg | .25% |
Rye Sourdough Culture | 0.057kg | .55% |
TOTAL YIELD | 18.900kg | 183.2% |
PREFERMENTS Mix by hand. Ferment for 12-14 hours.
MIX In a spiral mixer, mix on 1st speed for 2 minutes, autolyse for 20 minutes, mix on 2nd speed for 2 minutes.
DESIRED DOUGH TEMPERATURE 75°F
FERMENTATION Duration is 150 minutes. There are 4 folds at 20, 40, 60, and 90.
SHAPING Divide to 900 grams. Pre-shape as boule. Let rest 15-20 minutes.
PROOF Final proof, ambient 60-75 minutes.
BAKING Using a deck oven, bake for 45-50 minutes with steam at 230°C. Open the damper after 30 minutes.
METRIC | BAKER'S % | |
---|---|---|
Sir Galahad Flour | 1.032kg | 100% |
Water | 1.032kg | 100% |
Culture | .026kg | 2.5% |
TOTAL YIELD | 2.089kg | 102.5% |
METRIC | BAKER'S % | |
---|---|---|
Whole Rye Flour | 1.135kg | 100% |
Water | .999kg | 88% |
Culture | .057kg | 5% |
TOTAL YIELD | 2.190kg | 193% |
METRIC | |
---|---|
Sir Galahad Flour | 7.222kg |
Whole Rye Flour | 0.413kg |
Whole Wheat Flour | 0.516kg |
Water | 3.128kg |
Dark Beer | 3.095kg |
Salt | 0.206kg |
Yeast | 0.041kg |
Liquid Levain | 2.089kg |
Rye Sour | 2.190kg |
TOTAL YIELD | 18.90kg |