Yield: 1 large miche, or 2 medium boules
TOTAL FORMULA
PREFERMENTED FLOUR: 20%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 521 | 4¼ cups + 1 tablespoon | 80% |
| Whole rye flour | 98 | scant 1 cup | 15% |
| Whole wheat flour | 33 | ¼ cup | 5% |
| Water | 312 | 1¼ cups + 2 tablespoons | 48% |
| Dark beer (stout or porter preferred) | 195 | ¾ cup + 2 tablespoons | 30% |
| Salt, fine | 13 | 2⅛ teaspoons | 2% |
| Yeast, dry instant | 2 | scant ¾ teaspoon | 0.25% |
| Sourdough culture | 26 | scant 2 tablespoons | 4% |
| Total Weight | 1,200 | All | 184.25% |
RYE SOURDOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| Whole rye flour | 65 | ½ cup + 2 tablespoons | 100% |
| Water | 52 | ¼ cup | 80% |
| Sourdough culture | 13 | scant 1 tablespoon | 20% |
| Total Weight | 130 | All | 200% |
LIQUID LEVAIN
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 65 | ½ cup | 100% |
| Water | 65 | ¼ cup | 100% |
| Sourdough culture | 13 | scant 1 tablespoon | 20% |
| Total Weight | 143 | All | 220% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Water | 195 | ¾ cup + 2 tablespoons |
| Rye sourdough | 130 | All |
| Liquid levain | 143 | All |
| All-purpose flour | 456 | 3¾ cups + 1 tablespoon |
| Whole rye flour | 33 | ¼ cup + 1 tablespoon |
| Whole wheat flour | 33 | ¼ cup |
| Dark beer (stout or porter preferred) | 195 | ¾ cup + 2 tablespoons |
| Salt, fine | 13 | 2⅛ teaspoons |
| Yeast, dry instant | 2 | ¾ teaspoon |
| Total Weight | 1,200 | All |
DAY ONE
RYE SOURDOUGH
In a medium bowl, combine the tepid water (75°F to 80°F) and sourdough culture. Mix with your hands and fingers until the culture is broken up and well distributed in the water, then add the flour.
Mix briefly, then knead until smooth.
Cover and set at room temperature for 12 to 16 hours.
LIQUID LEVAIN
In a medium bowl, combine the tepid water (75°F to 80°F)-and-sourdough culture. Mix with your hands and fingers until the culture is broken up and well distributed in the water, then add the flour.
Mix until smooth.
Cover and set at room temperature for 12 to 16 hours.
DAY TWO
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 76°F
In a large mixing bowl, combine the final dough water, rye sourdough, and liquid levain. Mix with your hands until the cultures are broken up in the water, then add the flours, beer, salt, and yeast. Stir with the handle end of a wooden spoon until the dough forms a shaggy mass. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 3 hours at room temperature, folding as directed below.
FOLD
Fold after 20, 40, 60, 90, and 120 minutes, then leave untouched for the third hour. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE AND PRESHAPE
For a single large miche, preshape as a round. See Preshaping for instructions.
Cover and let rest for 15 minutes.
For two loaves, divide the dough into 2 pieces weighing about 600 grams each. See Dividing for instructions.
Preshape as rounds. See Preshaping for instructions.
Cover and let rest for 10 to 15 minutes.
SHAPE
Shape as boules. See Shaping for instructions.
Place the large miche, seam side up, in a banneton or towel-lined bowl, approximately 10 inches wide and 4 inches deep, and generously dusted with whole rye flour.
Place the two medium boules, seam side up, in bannetons or towel-lined bowls, approximately 9 inches wide and 3½ inches deep, and generously floured with whole rye flour.
PROOF
Cover and proof for 50 to 60 minutes at room temperature.
BAKE
During the proof, preheat the oven to 450°F with a baking stone and steaming system in place. See Baking for instructions.
Transfer the loaves to parchment paper or a baker’s peel, gently inverting them so that the underside, which was against the dusted tea towel or banneton, becomes the top.
Score the bread prior to loading. See Scoring for ideas and tips.
Slide the loaves onto the preheated baking stone.
Bake with steam for 40 to 45 minutes. After 30 minutes, carefully remove any steaming devices, lids, parchment paper, or bowls. Rotate the loaves on the stone.
At 40 to 45 minutes the loaves should be well colored. If making a single large miche, bake 10 minutes longer than the two medium loaves.
Turn off the oven, prop open the door a few inches, and allow the loaves to dry for an additional 10 minutes.
