My friend Lena, who lives in New York, told me about the sourdough Miche bread that she bought at her local bakery. She noted how delicious it was, and was curious if it’s easy enough to bake it at home.
I’ve never heard about this type bread before, but of course it was a new challenge for me and I was very excited to take it on.
I found the recipe and baked it the following day.
Bread came out so flavorful, rich, earthy and soft.
Here is one tip: for the best flavor use freshly milled whole wheat flour or stoneground whole grain whole wheat flour.
Whole wheat sourdough starter
- 10g ripe sourdough starter
- 80g water
- 80g whole wheat whole grain flour
- 150g whole wheat sourdough starter
- 70g rye flour
- 220g all purpose flour
- 160g whole wheat whole grain flour
- 9g salt
- 330g water (+20g more if needed)
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at room temperature 74-78F until in about 8-10 hours starter reaches its peak (doubles or triples in volume). You can learn how to make starter from scratch here.
- 8 am mix all water and flour (save 20g water for later, if needed), let autolyse for 1 hour
- 9 am Add starter (150g) and salt, knead by hand or in mixer until we’ll dissolved. Cover, let rest for 15 min.
- 9.15 am stretch and fold, cover, let rest 30 min
- 9.45 am coil fold, cover, let ferment 1 hour.
- 10.45 am am coil fold cover, let ferment 1 hour
- 11.45 am cover, let ferment 1 hour.
- 12.45 pm dough should increase in volume significantly. (About 50% )
Note: if dough didn’t puffy enough, perform another fold and let it ferment for 30 more min.
- 12.45 pm generously sprinkle counter top with whole wheat flour.
- Dump the dough on the counter.
- Shape as desired. I prefer a round shaped loaf. Pull all edges to the center, flip it over, try to round the dough with your hands.
- Transfer the shaped loaf into proofing basket.
- Let it proof for 1 hour and 30 min. The dough should get bigger.
- Meanwhile preheat your oven to 500 F, place a cast iron pan with the lid or a baking stone inside for 45 minutes – 1 hour.
- 2.15 pm flip the dough over on a parchment paper. You can score the Miche or bake it scoreless.
- Transfer the dough on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 10 minutes with the lid on.
- Remove the lid, lower the temperature to 450F and bake for 25 more minutes.