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


100g   Starter

400g   Turkey Red Heritage White Flour

100g   White Sonora Whole Grain Flour

400g   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:

780g Turkey Red White Flour

100g White Sonora Whole Grain Flour

660g 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.




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