Sourdough Miche
2478kcal
Ingredients
The Liquid Sourdough Levain (Night Before)
- 10 g Sourdough starter culture
- 50 g Water
- 50 g Whole wheat flour
The Hearty Main Grain Dough
- 400 g High-extraction flour (or a mix of 300g bread flour and 100g whole wheat)
- 200 g Stone-ground whole wheat flour
- 50 g Dark rye flour
- 490 g Water (75% - Lukewarm, around 78°F/25°C)
- 100 g Active liquid levain (From the stage above)
- 13 g Fine sea salt
Equipment
- Large Proofing Basket (Banneton) (Designed for a 1kg–1.5kg loaf, or a large bowl lined with a floured linen towel)
- Large Dutch Oven or heavy baking stone with a steaming setup
- Sharp Bread Lame or razor blade
Method
Night Before – Liquid Levain Ignition
- 10:00 PM: In a clean glass jar, dissolve your 10g of starter culture into 50g of water. Stir in 50g of whole wheat flour. Mix thoroughly, cover loosely, and let ferment at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until it becomes incredibly bubbly, liquidy, and active.
Day 2 – The Autolyse & Rhythmic Bulk Folding
- 8:00 AM – The Autolyse: In a large mixing bowl, whisk together the 400g of high-extraction flour, 200g of whole wheat flour, and 50g of dark rye flour. Pour in 460g of the water (reserve 30g for later). Stir with your hands until a rough, shaggy mass forms with no dry spots. Cover and let autolyse undisturbed for 45 minutes to break down the bran layers.
- 8:45 AM: Pour all 100g of your active liquid levain over the rested dough. Use your fingers to dimple and fold the levain into the dough until fully integrated. Let rest for 20 minutes.
- Add the 13g of fine sea salt along with the remaining 30g of reserved water. Pinch and squeeze the dough firmly between your fingers for 3 to 5 minutes until the salt dissolves completely and the dough gathers into a smooth, wet mass.
- Cover the bowl and let bulk ferment for 4 hours at a warm 78–82°F (25–28°C).
- During the first 2 hours of bulk fermentation, perform 4 separate rounds of structural stretch-and-folds every 30 minutes. Wet your hands, lift the edges of the heavy dough up high, and fold them across the center to build a strong gluten web. Let the dough rest completely undisturbed for the final 2 hours of the bulk proof until it feels airy and expands by roughly 50%.
Shaping, Overnight Chill, and Deep Bake
- 1:00 PM – Shaping the Boule: Lightly dust your workspace with flour and tip the expanded dough out. Gently pull the edges inward toward the center to form a round shape, flip it over so the smooth side faces up, and roll it under your hands to build a tight outer skin.
- Generously dust a large proofing basket with a mix of rice flour and whole wheat flour. Place the shaped boule seam-side up into the basket. Cover loosely and let sit on your counter for 20 minutes, then move it into the refrigerator for a 5 to 12-hour cold retard.
- 6:00 PM: Position your heavy Dutch oven on the middle rack of your oven and preheat to 450°F (232°C) for at least 45 minutes.
- Turn the cold dough out onto a sheet of parchment paper. A classic miche is typically scored with a simple, large cross shape across the crown using a sharp razor blade.
- Carefully lower the loaf into the roaring hot Dutch oven. Drop the lid on tightly to trap the steam and bake covered at 450°F (232°C) for exactly 30 minutes.
- Remove the lid, reduce the oven temperature slightly to 425°F (218°C), and continue baking dry for 20 minutes. The crust should turn an incredibly deep, bold chestnut brown.
Nutrition
Calories2478kcalCarbohydrates510gProtein87gFat14gSaturated Fat2gPolyunsaturated Fat6gMonounsaturated Fat1gSodium5080mgPotassium1496mgFiber42gSugar3gVitamin A31IUCalcium176mgIron14mg
Notes
- The Mandatory 12-Hour Curing Window: Because a miche is a massive loaf packed with heavy whole wheat and rye flours, the interior crumb retains a huge amount of steam right out of the oven. If you cut into the bread too early, the interior will feel gummy and wet. Resist the urge to slice it right away—let the loaf sit undisturbed on a wire rack for a full 12 to 24 hours. This allows the moisture to distribute evenly, setting the crumb and fully locking in its deep, complex flavors.
- Why High-Extraction and Rye Flour Matter: Traditional French miches rely on high-extraction flour (often called Type 85 or T85), which is a flour that has had only a portion of its coarse bran removed. Blending standard bread flour with rustic whole grains perfectly mimics this style. The small touch of dark rye flour plays a vital role by injecting natural sugars that feed the wild yeast, giving you a tender crumb and a beautiful molasses-tinted crust.
- Managing a Large Open Crumb: Whole grain flecks act like tiny razor blades that naturally slice through developing gluten chains, which often yields a tighter bread texture. Performing your 4 structural stretch-and-folds early and precisely during step 6 ensures that the high-hydration dough can still trap expanding gases, giving you an open and airy country-style crumb.
- Long-Term Counter Shelf Life: One of the greatest characteristics of a miche is its exceptional shelf life. Thanks to the high acidity of the overnight liquid levain and the thick, protective caramelized crust, this loaf does not need to be frozen. Wrapped cleanly in a cotton kitchen towel on your counter, it will stay moist, soft, and delicious for up to 5 to 7 days.