📝 About This Recipe
Inspired by the legendary bakeries of Paris, this Miche is a grand, high-hydration sourdough boule that celebrates the deep, complex flavors of stone-ground grains. Its signature thick, caramelized crust protects a moist, custard-like crumb that develops a beautiful tang over a long fermentation period. This isn't just a loaf of bread; it is a centerpiece of artisanal craftsmanship meant to be shared over several days as its flavors continue to evolve.
🥗 Ingredients
The Levain (The Build)
- 50 grams Sourdough Starter (active and bubbly, 100% hydration)
- 50 grams Bread Flour (unbleached)
- 50 grams Whole Wheat Flour (stone-ground preferred)
- 100 grams Water (lukewarm, approximately 80°F)
The Main Dough
- 600 grams Bread Flour (high protein content)
- 200 grams Whole Wheat Flour (adds depth and color)
- 100 grams Rye Flour (for that classic earthy Miche flavor)
- 700 grams Water (filtered, divided into 650g and 50g portions)
- 22 grams Fine Sea Salt (do not use iodized salt)
- 2 tablespoons Rice Flour (for dusting the proofing basket)
👨🍳 Instructions
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1
Prepare the Levain: 8-12 hours before mixing the main dough, combine the starter, flours, and water in a small jar. Mix until smooth and leave at room temperature until tripled in size and bubbly.
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2
Autolyse: In a large mixing bowl, combine the bread flour, whole wheat flour, rye flour, and 650g of the water. Mix by hand until no dry flour remains. Cover with a damp cloth and let rest for 1 hour to hydrate the bran.
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3
Incorporate Levain: Add 200g of your active levain to the autolyse mixture. Use your fingers to dimple the levain into the dough, then fold the dough over itself until fully incorporated. Rest for 30 minutes.
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4
Add Salt: Sprinkle the sea salt over the dough and add the remaining 50g of water. Squeeze the dough with your hands (the 'pincer method') to integrate the salt and water until the dough feels cohesive again.
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5
Bulk Fermentation & Folds: Over the next 3-4 hours, perform 4 sets of 'stretch and folds' every 30 minutes. Reach under the dough, pull it upward, and fold it over. This builds the gluten structure necessary for a large loaf.
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6
Rest: After the final fold, let the dough sit undisturbed in a warm spot (75-78°F) until it has grown by about 50% and shows visible air bubbles on the surface.
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7
Pre-shaping: Gently tip the dough onto a lightly floured surface. Using a bench scraper, fold the edges toward the center to create a loose round. Let it rest uncovered for 20-30 minutes to relax the gluten.
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8
Final Shape: Dust a large proofing basket (banneton) with rice flour. Flip the dough over and fold the sides into the center again, tensioning it against the work surface to create a tight, smooth skin. Place it seam-side up in the basket.
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9
Cold Proof: Cover the basket with a plastic bag or reusable wrap and place in the refrigerator for 12-24 hours. This slow ferment is crucial for the Miche's complex sour flavor.
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10
Preheat: Place a Dutch oven or heavy baking stone in the oven and preheat to 500°F (260°C) for at least 1 hour.
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11
Score: Carefully invert the cold dough onto a piece of parchment paper. Use a sharp bread lame or razor blade to score a large 'X' or a square pattern across the top to allow for expansion.
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12
Bake with Steam: Carefully lower the dough into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. The steam trapped inside will create the signature crust.
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13
The Dark Bake: Remove the lid and reduce the oven temperature to 450°F (230°C). Bake for another 25-35 minutes. A true Miche should be baked 'boldly' to a deep, dark mahogany brown.
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14
Cooling: Remove the bread from the oven and place on a wire rack. You should hear it 'sing' (crackling sounds). Allow it to cool for at least 4 hours—ideally 12—before slicing, as the interior continues to set.
💡 Chef's Tips
Use a digital scale for all measurements; volume is too imprecise for high-hydration sourdough. If your kitchen is cold, use slightly warmer water (85°F) to keep the fermentation active. Don't be afraid of the 'dark bake'—the caramelized sugars in the crust provide the best flavor. Rice flour is superior for dusting baskets because it doesn't contain gluten and won't stick to the dough. If you don't have a Dutch oven, use a baking stone and place a tray of boiling water on the bottom rack for steam.
🍽️ Serving Suggestions
Slather a thick slice with salted cultured butter and a drizzle of wildflower honey. Pair with a sharp aged cheddar or a creamy triple-cream Brie. Serve alongside a rich beef bourguignon or a hearty roasted tomato soup. Use day-old slices for the best French onion soup croutons you've ever tasted. Enjoy with a glass of crisp dry cider or a bold red Bordeaux.