Pane Di Miglio Recipe

Activate starter

If your starter has been refrigerated, feed it 4–8 hours before mixing so it's active and bubbly. You want about 150 g at 100% hydration (equal parts flour and water by weight). If you are not using sourdough, omit this step and include the instant yeast in the dough.

Autolyse

In a large bowl, combine 250 g millet flour and 250 g bread flour. Pour in 300 ml of the water (reserve 30 ml), then mix briefly until no dry flour remains. Cover and let rest 30–45 minutes. This hydrates the millet and helps gluten development in the wheat flour.

Mixing

After autolyse, add 150 g active sourdough starter (or the instant yeast if not using starter), 10 g honey, and 15 ml olive oil to the dough. Dissolve 10 g salt in the reserved 30 ml water and add it in. If using 2 g instant yeast in addition to starter, add it now. Mix by hand or with a dough hook until ingredients are fully incorporated and the dough is cohesive but somewhat sticky (millet makes dough less elastic than pure wheat breads). Total mix time about 5–8 minutes.

Bulk fermentation with stretch-and-folds

Cover the bowl and let the dough rest at room temperature (about 22–24°C / 72–75°F). Perform 3 sets of stretch-and-folds at 30-minute intervals: reach under one side of the dough, stretch up and fold over; rotate the bowl and repeat 4–6 times per set. After the final fold, let the dough continue bulk ferment until it has increased by about 40–60% and shows airy bubbles, about 3–4 hours with sourdough (or 1–1.5 hours if only using instant yeast).

Pre-shape and bench rest

Turn the dough onto a lightly floured surface (use millet or bread flour). Pre-shape into a round by folding edges into the center, then let rest seam-side down for 20–30 minutes, covered.

Final shaping

Gently tighten the dough into a boule (round) or bâtard (oval) by cupping and rotating it against the work surface to create surface tension. If you prefer a loaf pan, shape to fit a 9x5-inch pan and lightly oil the pan. Place the shaped loaf seam-side up in a floured banneton or seam-side down on a parchment-lined baking sheet. Sprinkle the top with 15 g millet flakes or cracked millet if using.

Proof

Cover and proof at room temperature for 1–2 hours until the loaf has grown visibly and slightly jiggly, or retard in the refrigerator overnight (8–14 hours) for deeper flavor. If retarding, bring back to room temperature for 30–60 minutes before baking.

Preheat oven

Place a Dutch oven or baking stone and a metal tray (for steam) in the oven and preheat to 230°C (450°F) for at least 30 minutes to ensure good heat retention.

Score and bake

Carefully transfer the loaf (on parchment if using) into the preheated Dutch oven or onto the baking stone. Score the top with a sharp lame or knife to control expansion. Add 100 ml of hot water to the metal tray to create steam (or cover the Dutch oven with its lid to trap steam). Bake covered for 20 minutes at 230°C (450°F), then remove the lid (or stop steaming) and reduce the oven to 210°C (410°F). Bake for another 18–25 minutes until the crust is deep golden and the internal temperature reaches 96–99°C (205–210°F).

Cooling

Remove the loaf from the oven and transfer to a wire rack. Brush lightly with the extra 15 ml water if you want a slightly glossy crust, then let cool completely for at least 2 hours before slicing. This cooling period finishes internal gelatinization and gives the best texture.