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



  • 100   Starter
  • 400   Turkey Red Heritage White Flour
  • 100   White Sonora Whole Grain Flour
  • 400   Water 85F

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

    In a separate bowl, autolyse the flour:

    • 1 tbsp salt. Mix well with:
    • 780 g Turkey Red White Flour
    • 100 g White Sonora Whole Grain Flour
    • 660 g water 95F.  Adjust the amount depending on how highly hydrated your Levain
    • might be:  +/- 20-30g


    • 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.