Yeast Water-Sourdough Combo Multi-Grain Miche

28 Feb

FinishedLoafMy last bake was a lemon sourdough which ended up as food for the squirrels .  I decided to recover from that calamity by baking a good wholesome multi-grain bread.

I made a soaker with a bunch of different grains and let it sit for 24 hours in a bowl with hot water to soften it up.  The grains will soak up about 75% of the water which will end up making your dough very moist.

This bake came out excellent with a great dark and thick crust and open and moist crumb.Closeup


45 grams Malted Rye Berries

80 grams Groats

75 grams Soft White Wheat

275 grams Boiling Hot Water

Mix water in a bowl with other ingredients and let sit covered at room temperature for 24 hours.

Starter Build 1

36 grams Seed (Mine is 65% AP Flour Starter)

114 grams European Style Flour (KAF)

45 grams Yeast Water

30 grams Water (85 – 90 degrees F.)

Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 6-10 hours.  The starter should double in volume.

Starter Build 2

150 grams European Style Flour (KAF)

95 grams Yeast Water

Mix the Yeast Water and flour in with the starter from Build 1 for about 30 seconds to a minute until all the ingredients are incorporated.  Cover and leave at room temperature for at least 6-10 hours.  The starter should double in volume.

Main Dough


425 grams Starter from above (It’s possible you could have a little left over from above but I had exactly 425 grams)

100 grams White Rye Flour

100 grams Potato Flour (KAF)

300 grams European Style Flour (KAF)

All of the Soaker from above

325 grams Water (90 degrees F.)

16 grams Sea Salt (or table salt)

22 grams Honey


Prepare the soaker 24 hours before you want to bake the bread.  When the soaker is ready, make sure to drain any of the water it has not soaked up.

Next mix the flours together with all the water except for 90 grams for about 1 minute and let it autolyes covered, for 30 minutes in your mixing bowl .    After 30 minutes add the levain, honey, salt and the soaker and mixed on speed #1 for 1 minute or by hand until everything starts to come together.  Add additional water as needed and mix  for 4 additional minutes.  Note that this is a very sticky dough so don’t be afraid to use all the water but make sure you don’t end up with soup.

Since this dough is very wet I put it directly into my oiled dough rising bucket and did a couple of stretch and folds.  Rest it in the covered bucket for about 10-15 minutes and do a total of 2-3 additional stretch and folds within 2 hours.  After 2 hours and several stretch and folds (I did a total of 3) place the dough in your refrigerator for 12 – 24 hours.

The next day I let the dough sit out at room temperature for 2 hours.  After 2 hours I formed it into 1 large miche and put it into my floured cloth lined basket.Basket1

Let the dough sit at room temperature for 1.5 to 2 hours.  It should start to get a little puffy but it won’t rise a lot so don’t be alarmed.Dough

Score the loaves as desired and prepare your oven for baking with steam.

ScoredI pre-heat my oven to 505 degrees F. about 30-40 minutes before baking.  I add 1 cup of boiling water to a heavy-duty sheet pan on the lowest shelf in my oven and I have 1 oven stone on the top shelf and one above the steam pan.

After placing the loaf in the oven I add the water and lower the temperature to 450 degrees.  Since this loaf is so large I had to lower the temperature after 30 minutes to 425 degrees and baked another 35 minutes until it reached an internal temperature of 205 degrees F.

Let the bread cool for at least 2 hours or longer until you try it.

This bread has been submitted to Yeast Spotting here at


3 Responses to “Yeast Water-Sourdough Combo Multi-Grain Miche”

  1. narf77 February 28, 2013 at 1:51 pm #

    You are not the only one who has “submitted” your failures to nature. Here on Serendipity Farm I used to have a starter called “Herman”. Herman was predominately lactobacilli with very little yeast and you can only begin to imagine what the results of attempting to bake with Herman were…vingegar bricks! It took our native possums 4 days to manage to eat the chopped up results and they will eat ANYTHING! ;). Love this recipe and the promise of wholesome goodness that oozes from every pore of your photos…this bread is going into my belly ASAP :). Thank you for sharing, my stomach says “Hi” 🙂

    • mookielovesbread February 28, 2013 at 5:46 pm #

      Yes,,,I fear the squirrles turned their noses up at my lemonpuss bread. I learned that adding too much acid via lemon juice doesn not work well with bread.
      You will like this last bake. Be ware, that if you make a miche, lower your oven to 425 pretty early on or the crust will get too thick which you may not prefer. It is a very wet dough so make sure you don’t get tempted to add any flour or skimp on the water unless you really need to. Use wet hands to do your stretch and folds. If you don’t have KAF European flour, use bread flour and add a little whole wheat to compensate. Let me know how it comes out if you try it.
      Happy Baking! Ian

      • narf77 February 28, 2013 at 10:19 pm #

        Cheers for the info, we don’t get KAF European flour here in Tasmania Australia but we do have some pretty good bread flour and access to some good barley, spelt etc locally grown. I am going to enjoy messing about trying to make this loaf and no doubt will end up posting about the debarcle that eventuates but at least I will have fun 🙂

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