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Sourdough Miche

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


Leave on the counter covered for a total of 7-8 hours (70F minimum – 80F maximum)

    In a separate bowl, autolyse the flour:


    • Autolyse for 2 hours in a covered container
    • 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.
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