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Harpoon Miche

Harpoon Miche

1927kcal
5 from 1 vote
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Prep 30 minutes
Cook 30 minutes
Overnight Starters Rise 8 minutes
Total 14 minutes
An extraordinary artisanal sourdough loaf offering a brilliant middle ground for rye bread lovers. Lighter in texture than a 60% rye sourdough, this loaf combines a double starter build (rye and white) with whole wheat and dark beer for a rich, complex flavor profile in a convenient same-day bake.
Servings 1 Loaf
Cuisine European / French

Ingredients

Rye Sourdough Starter (Night Before)
  • 10 g Ripe sourdough starter culture
  • 50 g Water
  • 60 g Whole rye flour
White Sourdough Starter (Night Before)
  • 10 g Ripe sourdough starter culture
  • 50 g Water
  • 50 g Bread flour
Main Dough (Day 2)
  • 110 g Rye sourdough starter from above
  • 100 g White sourdough starter from above
  • 360 g Bread flour
  • 20 g Whole rye flour
  • 25 g Whole wheat whole grain flour
  • 10 g Salt
  • 155 g Water
  • 150 g Dark beer boiled 1–2 minutes to evaporate alcohol, then cooled completely

Equipment

Method

1. Night Before (10:00 PM): Build Dual Starters
  1. Rye Starter: In a small glass jar, whisk 10 g starter culture into 50 g water, then stir in 60 g whole rye flour.
  2. White Starter: In a second glass jar, whisk 10 g starter culture into 50 g water, then stir in 50 g bread flour.
  3. Cover both loosely and let rest at room temperature 74–78°F (23–26°C) for 8–10 hours until both peak in volume.
2. Day 2: Autolyse & Knead
  1. 8:00 AM (Autolyse): In a mixing bowl, combine 155 g water, 150 g cooled dark beer, 360 g bread flour, 20 g whole rye flour, and 25 g whole wheat flour. Mix into a shaggy mass, cover, and rest for 1 hour.
  2. 9:00 AM (Mix): Add 110 g rye starter, 100 g white starter, and 10 g salt. Knead by hand or in a mixer until completely incorporated and smooth. Cover and rest for 15 minutes.
3. Stretch-and-Folds & Bulk Fermentation
  1. 9:15 AM: Perform 1st Stretch & Fold. Cover and rest 30 minutes.
  2. 9:45 AM: Perform 1st Coil Fold. Cover and rest 30 minutes.
  3. 10:15 AM: Perform 2nd Coil Fold. Cover and let ferment for 1 hour.
  4. 11:45 AM: Check dough; it should look light, puffy, and increased in volume by ~40%–50%.
    5. If not puffy enough, perform one more fold and rest 30 additional minutes
4. Shape & Final Proof
  1. 11:45 AM (Shape): Sprinkle work surface with whole wheat flour. Turn dough out, pull outer edges into the center to form a tight boule, flip seam-side down, and round with your hands.
  2. Transfer dough seam-side up into a floured proofing basket. Let proof at room temperature for 1 hour to 1 hour 30 minutes.
  3. Meanwhile, place cast iron pan with lid inside the oven and preheat to 500°F (260°C) for 45–60 minutes.
5. Steam Bake
  1. 1:15 PM: Flip dough onto parchment paper. Score top if desired.
  2. Transfer dough into the preheated cast iron pan and cover tightly with lid.
  3. Bake covered at 480°F (248°C) for 10 minutes.
  4. Remove lid, lower heat to 450°F (232°C), and bake uncovered for 20–25 minutes until golden brown. Cool completely before slicing.

Nutrition

Calories1927kcalCarbohydrates385gProtein62gFat9gSaturated Fat1gPolyunsaturated Fat4gMonounsaturated Fat1gSodium3905mgPotassium841mgFiber22gSugar2gVitamin A10IUCalcium105mgIron7mg

Notes

  • Why Boiling the Dark Beer is Essential: Never pour raw dark beer straight from the bottle or can directly into your flour mix. Liquid alcohol acts as a natural yeast inhibitor that will actively degrade and stunt your sourdough culture's rising capabilities during bulk fermentation. Always bring the 150g of beer to a rolling boil in a small saucepan for 1 to 2 minutes first to burn off the alcohol content completely, then let it drop back to room temperature before mixing.
  • The Purpose of the Dual Starter Build: Utilizing two distinct levains is a classical technique derived from traditional European miche baking. The rye starter introduces an intensely deep, earthy, and complex flavor base, while the white bread flour starter balances the acidity with clean structural strength and lift. This dual approach gives you the signature taste profile of rye bread without its characteristic heavy or gummy interior crumb.
  • Mastering the Delicate Coil Fold: High-hydration doughs containing whole grains thrive on gentle handling during bulk fermentation. Instead of punching the dough down or doing aggressive stretch-and-folds, practice gentle coil folds during the later stages. Slip your wet hands underneath the middle of the dough mass, lift it upward slowly until it un-sticks from the bowl, and let the outer flaps curl underneath themselves to build vertical structure safely.
  • Crust Character and Slicing Guidelines: Thanks to the inclusion of natural whole grains and the deep caramelization properties of the dark beer sugars, this loaf develops an incredibly robust, thick, and rustic outer crust. Resist the urge to slice into the boule while it is still warm out of the Dutch oven. Rye-influenced crumbs require a complete cool-down phase to fully set their starch matrix, preventing a gummy interior structure when cut.

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