Whole Wheat Miche

Ingredients

• 340 g all purpose flour
• 160 g whole wheat flour
• 1/2 tsp instant yeast
• 375 g lukewarm water
• 10 g salt

Directions

Part 1: Prepare the Dough (10 minutes)

1. In a large bowl, mix the flour and the yeast.
2. In another bowl, dissolve the salt in the water.
3. Slowly pour the wet ingredients in the dry ingredients while stirring with a spatula until the flour is moistened, about 3 minutes.

Part 2: Rest and Stretch (3 hours)

1. Cover with a kitchen towel and leave it to rest for 30 minutes.
2. Uncover the bowl and stretch and knead the dough.
3. Do this a total of three times with 30 minutes of rest in between. Cover the bowl.
4. After the last stretching of the dough, leave the dough to rest until it has doubled in volume (1 hour).

Part 3: Shape the Dough and Refrigerate (12 hours)

1. Put the dough in a round bowl and shape it into a miche. Don't worry about deflating the dough, it will rise again in the fridge.
2. Cover the bowl with the kitchen towel and put it in the fridge for at least 8 hours but less than 14 hours.

Part 4: Bake the Bread (2 hours)

1. Place a dutch oven in the centre of the oven and preheat the oven to 500 F for 30 minutes.
2. Right before cooking, take the dough out of the fridge and place it on parchment paper.
3. Put the dough and the parchment paper into the heated dutch oven.
4. Reduce the oven temperature to 450 F.
5. Cover the dutch oven and bake it for 20 minutes.
6. Remove the cover from the dutch oven and bake it for another 20 minutes until the centre of the bread is at least 200 F.
7. Remove the bread from the dutch oven and let it rest.
8. Wait at least 2 hours before slicing it.