#25 High Extraction Flour Miche

For this recipe, I cut things in half making one small miche. Not having high extraction flour, I followed Reinhart's suggestion and used a mixture of whole wheat and bread flours. The dough was a bit slack, as can be seen in the pictures that accompany the recipe in Reinghart's book. But apart from that, there were no problems with the recipe. This was a fairly ordinary loaf similar to may other whole wheat loaves.