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Miche – Whole Wheat Sourdough
These enormous dark and crusty loaves can be made any time you like. They don’t have to be big, but they are at their best when they are a larger loaf. The balance of flavors and textures, the tangy, cool, and moist crumb, and the chewy, dark molasses crust make for a delicious bread. Each miche is unique in the type and character of the wheat used, as well as the type and character of the starter culture. It is a standard by which experienced bakers judge wheat for its bread baking qualities. Redeemer wheat, which is available in the grain share, makes an unbelievably delicious example of this bread style.
Ingredients
Scale
- 3 cups sourdough starter
- 2 lbs, 12 oz whole wheat flour
- 4 cups warm water
- 4 teaspoons fine sea salt
Instructions
- Prepare 3 cups of starter (levain) over two feedings the day before (see sourdough starter recipe).
- When the levain is at peak ripeness, add 2 pounds and 12 ounces of whole meal flour (ideally fresh ground) 4 teaspoons fine sea salt, and 4 cups warm water (80-90°F in the spring and fall, 100-110° in the winter, 70° in the heat of summer). You want your dough above 76° and below 85°, aiming for 78°.
- Ferment for 30 minutes, then fold.
- Repeat step 3.
- Flour the top of the dough and turn out onto a floured work surface. Gently fold and round and place on a baking tray to proof for 30-40 minutes.
- Preheat your oven to 450° while the loaf is proofing and get 3 ounces of water ready to pour into the bottom of the oven when you load the loaf.
- When the loaf has risen by about 30 %, which should take about 30-40 minutes, slash the loaf and pour water into the oven for steam (closing the door immediately after). Bake for 20 minutes and then turn. Check for evenness of bake and move loaf accordingly for even baking throughout.
- Once an internal temperature reaches 200° and the loaf is browned as desired, place on a cooling rack and try to wait 5 minutes before cracking in (if you can!).
