📝 About This Recipe
The Miche is a grand, rustic sourdough loaf that historically served as the centerpiece of French village life, baked in communal ovens to last a family for an entire week. This bread features a thick, deeply caramelized crust and a complex, slightly tangy crumb made from a blend of high-quality stone-ground wheat and rye flours. Its long fermentation process develops a profound depth of flavor and an exceptional shelf life, making it the ultimate expression of traditional French artisanal baking.
🥗 Ingredients
The Levain (Leaven)
- 50 grams Active Sourdough Starter (fed and bubbly)
- 100 grams Strong Bread Flour (unbleached)
- 25 grams Whole Wheat Flour (stone-ground preferred)
- 100 grams Filtered Water (lukewarm, approx 75°F)
The Final Dough
- 400 grams High-Protein Bread Flour
- 200 grams Whole Wheat Flour (for depth of flavor)
- 100 grams Dark Rye Flour (provides the characteristic Miche earthiness)
- 500 grams Filtered Water (divided into 450g and 50g)
- 18 grams Fine Sea Salt (do not use iodized salt)
- 250 grams Prepared Levain (from the section above)
👨🍳 Instructions
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1
Prepare the levain by mixing the active starter, flours, and water in a jar. Let it sit at room temperature for 6-8 hours until it has doubled in size and is full of bubbles.
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2
In a large mixing bowl, whisk together the bread flour, whole wheat flour, and rye flour. Add 450g of the water and mix by hand until no dry flour remains. Cover and let 'autolyse' for 1 hour to allow the flour to hydrate.
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3
Add 250g of your active levain to the top of the autolyse dough. Use your fingers to dimple the levain into the dough, then fold the dough over itself until the levain is fully incorporated.
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4
Sprinkle the sea salt over the dough and add the remaining 50g of water. Squeeze the dough through your fingers to incorporate the salt and water, then perform 2 minutes of 'slap and folds' on a clean surface until the dough begins to feel smooth.
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5
Place the dough in a clean, lightly oiled bowl for bulk fermentation. Every 30 minutes for the next 2 hours, perform a set of 'stretch and folds' (4 sets total) to build strength in the dough.
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6
Let the dough rest undisturbed for another 2-3 hours until it has increased in volume by about 50% and feels light and airy to the touch.
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7
Gently tip the dough onto a floured surface. Fold the edges toward the center to create a round shape (boule). Flip it over so the seam is down and let it rest for 20 minutes uncovered.
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8
Perform the final shaping by pulling the dough toward you on the counter to create tension on the surface. Place the dough upside down into a well-floured banneton (proofing basket).
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9
Cover the basket with a plastic bag or damp cloth and place it in the refrigerator for 12-24 hours. This cold retard develops the complex sourdough flavor and makes the dough easier to score.
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10
Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes. Carefully flip the cold dough onto a piece of parchment paper.
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11
Score the top of the loaf with a sharp lame or razor blade in a cross or a square pattern. Carefully lower the dough into the hot Dutch oven, cover with the lid, and place in the oven.
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12
Immediately reduce the oven temperature to 450°F (230°C). Bake with the lid on for 25 minutes to trap steam, which allows the bread to expand.
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13
Remove the lid and continue baking for 30-35 minutes. A true Miche should be baked 'bien cuit' (well done) until the crust is a deep, dark mahogany brown.
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14
Remove the loaf from the oven and transfer to a wire rack. You must wait at least 2 hours (ideally 4-6) before slicing, as the interior is still finishing its cook and the flavor is settling.
💡 Chef's Tips
Always use a digital scale for precision; sourdough is a science of ratios. If your kitchen is cold, use slightly warmer water to keep the fermentation active. Don't be afraid of a dark crust; the caramelization provides the essential bitter-sweet contrast to the sour crumb. Ensure your banneton is heavily floured with rice flour to prevent the high-hydration dough from sticking. If you don't have a Dutch oven, use a baking stone and place a pan of boiling water on the bottom rack for steam.
🍽️ Serving Suggestions
Serve thick slices with high-quality salted French butter and a drizzle of buckwheat honey. Pair with a robust cheese board featuring aged Comté, Brie de Meaux, and sharp blue cheese. Use day-old slices for the ultimate French Onion Soup, topped with melted Gruyère. Toast and top with a smear of chicken liver mousse and cornichons for a classic bistro snack. Accompanied by a glass of earthy red Bordeaux or a dry farmhouse cider.