The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Miche

SourFlour's picture

Sourdough Miche

Here are the loaves I'm currently working on:

I used:

150g 1:2:1 starter - Dulce (3 days after feeding)
50g 2:4:5 starter - Blarf (14 hours after feeding)
1085 Giusto Ultimate Performer (high gluten flour)
721g water
24g salt

I fermented for 5 hours.
Shaped 2 1000g boules and proofed for 4 hours.
Baked for 34 minutes at 475 with 3/4 cup steam.


 on Twitpic
 on Twitpic

The loaves were definitely underproofed, and barely rose. I would use more active starters next time. They also almost stuck to the coiled wicker basket, and were difficult to remove. I want to increase the hydration a bit, but that means I will have to proof for less time.

Let me know what you think.

Danny - Sour Flour

summerbaker's picture

Those look great!  I've been following your progress (since it kind of parallels mine) and your baking seems to improve every time you post.

On the subject of starters, I definitely saw a huge improvement when I made sure to feed my starter regularly for at least two days ahead of the baking day.  I have a 100% starter and I get the best results when it actually reaches a frothy stage, not just bubbly.  It looks almost as if it has soap bubbles in places.  I'll send you a photo next time I get it to that point.

Despite the sticking, your brotform markings look great to me.  I haven't had any sticking since I started using rice flour due to the multitude of suggestions to use it from other TFL members.


cake diva's picture
cake diva


My dream is to be able to make a miche that comes close to the one I had at Tartine.  I'd like to try your recipe.  Can you tell me what the rationale is for using 2 starters?  Thanks.