Miche - 930g Recipe

Build levain

6–12 hours before mixing (or when starter is active), combine 150 g active rye starter, 120 g water and 60 g whole wheat flour in a jar. Stir until homogeneous, cover loosely, and let sit at room temperature until bubbly and doubled (6–12 hours depending on temperature).

Autolyse

In a large bowl, whisk together 400 g bread flour, 200 g whole wheat flour and 100 g rye flour. Add 400 g of the 420 g water (reserve 20 g) and mix until there are no dry pockets. Let rest, covered, for 30–60 minutes to hydrate the flours.

Mix levain into dough

After autolyse, add the 330 g levain mixture (whole levain from previous step) and the reserved 20 g water if needed to bring dough together. Mix by hand or with a dough scraper until levain is fully incorporated.

Add salt and sweetener

Add 16 g salt and 10 g malt syrup or honey (if using). Mix by pinching and folding until salt and sweetener are fully distributed and the dough begins to show gluten development (about 3–6 minutes).

Bulk fermentation with folds

Cover bowl and allow dough to ferment at room temperature (24°C / 75°F ideal) for 3–4 hours. Perform 4 sets of stretch-and-folds every 30 minutes during the first 2 hours: wet your hand, reach under one side of the dough, stretch it up and fold over. Rotate bowl and repeat 4–6 times per set. After folds, let dough rest undisturbed until it has risen about 20–40% and shows bubbles (total bulk time 3–4 hours, adjust for temperature).

Pre-shape

Turn dough onto a lightly floured surface after bulk fermentation. Use bench scraper to fold edges into the center to form a loose round. Let rest uncovered for 20–30 minutes to relax (bench rest).

Final shaping

Tighten the round by cupping your hands and rotating the dough on the counter, dragging it slightly to build surface tension until you have a tight boule roughly sized to yield a 930 g finished loaf. Dust a banneton (or bowl lined with a well-floured towel) with rice flour or semolina (about 15 g) and place the shaped loaf seam-side up. Optionally dust top with rye or wheat flakes (10 g).

Cold proof (recommended)

Cover the banneton with a reusable bag and refrigerate for 12–18 hours for improved flavor and easier scoring. Alternatively, proof at room temperature for 2–3 hours until slightly puffy but not overproofed.

Preheat oven and steamer

Place a Dutch oven or baking stone in the oven and preheat to 250°C (480°F) for at least 45 minutes. If you are using steam, have a metal tray or cast-iron pan ready to add hot water at the start of the bake.

Score and load

Carefully invert the banneton over a parchment sheet (or directly into the preheated Dutch oven). Score the top with a lame or sharp blade with a single long slash or decorative pattern to allow controlled expansion.

Initial steam bake

If using a Dutch oven: place dough into the preheated Dutch oven, cover and bake at 250°C (480°F) for 20 minutes. If using a baking stone: slide loaf onto stone, quickly pour 100 ml boiling water into the preheated tray to create steam and close oven; bake at 250°C for 20 minutes.

Finish baking

After initial 20 minutes, reduce oven temperature to 230°C (450°F). Uncover the Dutch oven (or remove the steam tray) and bake an additional 25–30 minutes until crust is deep mahogany and internal temperature reaches 96–99°C (205–210°F). If the crust browns too quickly, tent loosely with foil.

Cool

Remove loaf from oven and transfer to a wire rack. Brush the crust lightly with 30 g lukewarm water if you want a slightly softer sheen. Let cool completely for at least 2 hours before slicing to finish the crumb set. Best consumed within 4 days; store wrapped in a cloth bag or paper bag to preserve crust and texture.