A traditional French country bread, typically a large round loaf (miche) made from either natural leavening or baker's yeast. It has a thick crust and an open, airy crumb.
Prep Time
12+ hours (for starter and proofing)
Cook Time
45 minutes
Total Time
13 hours
Difficulty
Hard
Skills Required
Sourdough, Baking
Ingredients & Nutrition
150 kcal
Calories
5g
Protein
0.5g
Fat
30g
Carbs
2g
Fiber
0g
Sugar
350mg
Sodium
- 1/2 cup Active Sourdough Starter
- 3 cups Bread Flour
- 1 cup Whole Wheat Flour
- 1 3/4 cups, lukewarm Water
- 2 tsp Salt
Equipment Needed
- Dutch Oven
- Mixing Bowls
- Banneton Basket (optional)
Let AI Suggest Variations
- Incorporate rye flour for a more traditional flavor.
- Add seeds like flax, sunflower, or pumpkin.
- Shape it as a long loaf (bâtard) instead of a round one.
- The fermentation times can be adjusted based on the temperature of your kitchen.
Instructions:
1. In a large bowl, mix the sourdough starter with water. Add the flours and salt, and mix until a shaggy dough forms.
2. Let the dough rest for 30 minutes, then perform a series of stretch-and-folds every 30 minutes for 2 hours.
3. Allow the dough to bulk ferment for 3-4 hours at room temperature, or until it has risen by about 50%.
4. Shape the dough into a round (boule) and place it in a floured banneton or bowl. Cover and refrigerate for 8-12 hours (overnight).
5. Preheat your oven with a Dutch oven inside to 500°F (260°C).
6. Carefully place the cold dough into the hot Dutch oven. Score the top.
7. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until deeply browned.
8. Let it cool completely on a wire rack before slicing.