MICHE · ADVANCED
Sourdough Miche
Large, rustic French country miche — deeply flavoured, feeds a crowd.
45 min
Prep
22h
Rest
60 min
Bake
1 large loaf (~1.5 kg)
Yield
Advanced
Difficulty
Total time: 24h
Ingredients
Steps
1
Autolyse flour mix. ⏱ 1 hour
2
Develop strength with folds. ⏱ 3 hours
3
Long bulk fermentation. ⏱ 3 hours
4
Shape into large round. ⏱ 16 hours
5
Bake in large Dutch oven. ⏱ 60 min
Step-by-step baking
1
Autolyse Mix all flours and water and rest for 1 hour. [7] ⏱ 1 hour
2
Develop Add starter and salt; do 5 sets of coil folds over 3 hours. [7] ⏱ 3 hours
3
Bulk Ferment 6 h total at 24°C until risen 60–75%. [7] ⏱ 3 hours
4
Proof Shape with maximum tension into a large round and chill 14–16 h. [7] ⏱ 16 hours
5
Bake Bake at 260°C covered (25 min) and 230°C uncovered (30 min). [7] ⏱ 60 minutes
Tips
🥘 Pot Size
A miche needs at minimum a 6-litre Dutch oven — check yours first. [7]
🔪 Slicing
Best sliced with a long, sharp bread knife for even portions. [8]