Sourdough Miche

By Bread Festival Bakers, MCFM Vendors

By Darrold & Marty Glanville, of Sunrise Flour Mill. Miche actually means “large loaf” but the way Darrold does it, it’s also a method. If I could have only one of the many breads he makes, this would be the one. It has a tighter crumb so my morning peanut butter and jam on toast doesn’t fall through the holes. It can be made in a Dutch oven or loaf pan. I like the loaf pan because it is a great bread for sandwiches and the slices are uniform.

Ingredients

Levain:

100g Starter
400g Turkey Red Heritage White Flour
100g White Sonora Whole Grain Flour
400g Water 85F

Dough:

1 Tablespoon salt
780g Turkey Red White Flour
100g White Sonora Whole Grain Flour
660g water, 95F (Adjust the amount depending on how highly hydrated your levain might be: +/- 20-30g)

Instructions

Combine levain ingredients and leave on the counter covered for a total of 7-8 hours (70F minimum – 80F maximum).

In a separate bowl, combine the remaining ingredients. Cover and let sit for 2 hours to autolyse the flour.

Mix the levain and the autolysed flour thoroughly by pinch and mix method. Cover and bulk proof at 70F for a few hours until you see that it is increasing in size.

Do a few stretch and folds, letting it rest for 20 minutes between each of them.

Portion, form, and place in banneton or bread pan for final proof at 70F until it is visibly beginning to rise. Cover and place in the refrigerator for 24 hours.

Preheat oven at 450 for at least one hour prior to baking. If using a Dutch oven, preheat that too. Bake at 450F until the inside temp of the loaf is 200F.