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Sourdough Miche

Sourdough Miche (Rustic Country Bread)

1861kcal
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Prep 30 minutes
Cook 35 minutes
Overnight Whole Wheat Starter Build 8 hours
Total 16 hours 45 minutes
A traditional French miche is a rustic, round country loaf featuring a high percentage of whole wheat and dark rye flours. Naturally leavened with a whole wheat sourdough starter, this rich and earthy bread boasts a tender crumb and a dark, caramelized crust.
Servings 1 Large Loaf
Cuisine French Artisan Bread

Ingredients

Whole Wheat Sourdough Starter (Night 1)
  • 10 g Ripe sourdough starter
  • 80 g Water
  • 80 g Whole wheat whole grain flour
Main Dough (Day 2)
  • 150 g Active whole wheat starter from stage above
  • 220 g All-purpose flour
  • 160 g Whole wheat whole grain flour
  • 70 g Dark rye flour
  • 330 g Water plus +20 g reserved for bassinage if needed
  • 9 g Salt

Equipment

Method

1. Night 1: Build Whole Wheat Starter (10:00 PM)
  1. In a small jar, whisk 10 g active sourdough starter into 80 g water until combined.
  2. Stir in 80 g whole wheat flour until no dry spots remain.
  3. Cover loosely and let sit at room temperature 74–78°F (23–26°C) for 8–10 hours until peak (doubles or triples in volume).
2. Day 2: Mixing & Bulk Fermentation
  1. Autolyse (8:00 AM): In a large bowl, whisk together 220 g all-purpose flour, 160 g whole wheat flour, and 70 g dark rye flour. Pour in 330 g water (reserve 20 g for later if needed) and mix until a shaggy mass forms. Cover and let autolyse for 1 hour.
  2. Add Starter & Salt (9:00 AM): Add 150 g active whole wheat starter and 9 g salt (along with extra 20 g water if dough feels dry). Knead by hand or in a mixer until fully integrated. Cover and let rest for 15 minutes.
  3. Stretch & Fold (9:15 AM): Perform 1 set of stretch-and-folds across the dough bowl. Cover and rest for 30 minutes.
  4. Coil Folds (9:45 AM & 10:45 AM): Perform 2 sets of coil folds spaced 1 hour apart (at 9:45 AM and 10:45 AM).
  5. Bulk Fermentation (11:45 AM): Cover and let ferment undisturbed for another 1 hour until dough expands by roughly 50% and feels light and airy.
3. Shaping, Final Proof & Baking
  1. Shaping (12:45 PM): Generously sprinkle workspace with whole wheat flour. Turn dough out and shape into a round boule by pulling all edges toward the center, flipping over, and rounding with your hands to build surface tension.
  2. Final Proof: Transfer shaped boule seam-side up into a floured proofing basket. Cover loosely and let proof at room temperature for 1 hour 30 minutes.
  3. Preheat Oven (1:30 PM): Place your Dutch oven or baking stone in the oven and preheat to 500°F (260°C) for 45–60 minutes.
  4. Bake (2:15 PM): Turn dough onto parchment paper. Score the top with a cross or bake scoreless. Lower carefully into hot Dutch oven and cover with lid.
  5. Bake Schedule: Bake at 500°F (260°C) for 10 minutes covered with the lid on. Remove lid, lower oven temperature to 450°F (232°C), and bake uncovered for 25 more minutes until dark golden-brown.
  6. Cool completely on a wire rack before slicing.

Nutrition

Calories1861kcalCarbohydrates393gProtein62gFat9gSaturated Fat2gPolyunsaturated Fat4gMonounsaturated Fat1gSodium3519mgPotassium1369mgFiber40gSugar2gVitamin A22IUCalcium146mgIron21mg

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.

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