Sourdough Miche
Indulge in the timeless charm of a Sourdough Miche, a pastoral round loaf that seizes the essence of artisanal baking. This bread, born from the alchemy of wild yeast and fermentation, boasts a chewy crust and a tender, tangy crumb—a testament to the magic that happens when flour, water, and time come together. The Sourdough Miche is a celebration of the slow and deliberate process of sourdough fermentation. Its distinct flavor profile, marked by its characteristic tanginess, elevates it to a culinary masterpiece. As you embark on this journey of bread-making, envision the kitchen as your canvas and the sourdough starter as your paintbrush, crafting a creation that transcends the ordinary. Here's a simple recipe for making a sourdough miche, and you can enjoy it with butter;
Sourdough Miche Recipe:
Ingredients:
1 cup active sourdough starter
2 1/2 cups lukewarm water
5 cups bread flour
1 1/2 teaspoons salt
Instructions:
Prepare the Starter:
Ensure your sourdough starter is bubbly. Take 1 cup of the starter and place it in a large mixing bowl.
Mix the Dough:
Add the lukewarm water to the starter and mix well. Gradually add the flour and salt, stirring until a shaggy dough forms.
Knead the Dough:
Turn the dough out onto a floured surface and knead for about 10 minutes or until the dough is smooth and elastic.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours or until doubled in size.
Shape the Dough:
Gently deflate the dough and shape it into a round ball (Miche). Place it on a parchment-lined baking sheet.
Second Rise:
Cover the dough with a damp cloth and let it rise for another 1-2 hours or until it has doubled in size again.
Preheat the Oven:
Preheat your oven to 450°F (230°C). Place a baking sheet in the oven to preheat.
Bake:
If you have a pizza peel, transfer the miche onto it. Otherwise, leave it on the parchment paper. Score the top of the miche with a sharp knife. Carefully transfer the miche (or the parchment paper with the miche) onto the preheated baking sheet. Bake for about 40-45 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cool:
Allow the sourdough miche to cool on a wire rack before slicing.
Serve with Butter:
Once the miche has cooled, slice it, and spread some good-quality butter on each slice.
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