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 |
