📝 About This Recipe
Inspired by the legendary wood-fired loaves of the Rue du Cherche-Midi in Paris, this sourdough miche is the pinnacle of rustic French baking. It features a thick, deeply caramelized crust and a dense, slightly acidic crumb achieved through a long fermentation of stone-ground wheat. This is not just bread; it is a timeless piece of culinary history that develops complex nutty flavors and stays fresh for over a week.
🥗 Ingredients
The Levain (Leaven)
- 50 grams Mature Sourdough Starter (100% hydration, fed with rye or whole wheat)
- 100 grams Stone-ground Whole Wheat Flour (T150 or similar coarse grind)
- 100 grams Water (Filtered and lukewarm (75°F/24°C))
The Final Dough
- 400 grams Stone-ground Whole Wheat Flour (Preferably French T150 or high-quality organic)
- 600 grams High-Protein Bread Flour (Preferably T80 or a strong white bread flour)
- 680 grams Water (Filtered and slightly warm)
- 22 grams Fine Sea Salt (Preferably Sel de Guérande)
- 200 grams Active Levain (Prepared from the section above)
- 2 tablespoons Rice Flour (For dusting the proofing basket)
👨🍳 Instructions
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1
Build the levain by mixing the starter, 100g whole wheat flour, and 100g lukewarm water in a jar. Cover loosely and let sit in a warm spot (75°F) for 6-8 hours until bubbly and doubled in size.
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2
In a large mixing bowl, combine the 680g water with 200g of your active levain. Stir with a spatula or your hand until the levain is mostly dissolved.
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3
Add the whole wheat flour and bread flour to the water mixture. Mix by hand until no dry flour remains. Cover with a damp cloth and let rest (autolyse) for 45 minutes to allow the flour to fully hydrate.
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4
Sprinkle the sea salt over the dough. Using wet hands, squeeze the salt into the dough and perform a series of 'folds' by pulling the edges of the dough toward the center until the salt is fully incorporated and the dough feels tighter.
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5
Bulk Fermentation: Let the dough rest for 4 hours at room temperature. Every 30 minutes for the first 2 hours, perform a 'stretch and fold'—reach under one side of the dough, pull it up high, and fold it over itself. Rotate the bowl and repeat 4 times.
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6
After the final fold, let the dough sit undisturbed for the remaining 2 hours of bulk fermentation. It should look aerated and have increased in volume by about 50%.
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7
Gently tip the dough onto a lightly floured surface. Fold the edges toward the center to create a round shape (boule). Let it rest uncovered on the bench for 20 minutes to relax the gluten.
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8
Final Shaping: Flip the dough over and pull the edges toward the center again, creating high tension on the surface. Roll the dough against the counter to tighten the 'skin' of the loaf.
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9
Generously dust a large proofing basket (banneton) with rice flour. Place the dough upside down (seam side up) into the basket. Cover with a plastic bag or reusable wrap.
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10
Cold Proof: Place the basket in the refrigerator for 12 to 18 hours. This slow, cold fermentation is crucial for developing the signature Poilâne tang and a sturdy crust.
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11
Preheat your oven to 500°F (260°C) with a Dutch oven or heavy baking stone inside for at least 60 minutes before baking.
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12
Carefully turn the cold dough out onto a piece of parchment paper. Score the top with a sharp blade (lame) in the traditional Poilâne 'P' or a simple square window pattern.
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13
Carefully lower the dough into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. The steam trapped inside will allow the bread to expand fully.
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14
Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 25-30 minutes. The crust should be a very deep, dark mahogany brown—don't be afraid of a little 'char'!
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15
Transfer the loaf to a wire rack. You must wait at least 2-4 hours before slicing. The internal structure needs this time to set, and the flavor actually improves as it cools.
💡 Chef's Tips
Use stone-ground flour if possible; the coarser bran particles are essential for the authentic texture and flavor. If your kitchen is cold, use the oven with the light on (but turned off) as a proofing chamber. Don't skip the cold proof; it transforms the sugars in the wheat and creates those beautiful micro-blisters on the crust. To check for doneness, tap the bottom of the loaf—it should sound hollow like a drum. If you don't have a Dutch oven, use a baking stone and place a tray of boiling water on the bottom rack to create steam.
🍽️ Serving Suggestions
Slather with salted French butter (like Bordier) and a sprinkle of Maldon salt. Serve with a wedge of aged Comté cheese and a handful of walnuts. Top with a thick layer of creamy chicken liver mousse or pâté de campagne. Pair with a glass of dry, earthy red wine like a Chinon or a Côtes du Rhône. Once a few days old, use slices for authentic Tartines topped with smoked salmon and crème fraîche.