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How to Make Sourdough Miche Bread

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Get the recipe: www.kingarthur...
Incredible flavor. Artisan process. Miche is not only a rustic loaf of whole grain sourdough bread - it's also a lifestyle. Martin Philip, baking ambassador for King Arthur Baking, is here to teach you the ins and outs of making this wonderful bread that stays fresh all week long. Join him and learn about preferment, autolyse, dough shaping, the proper way to bake in the oven, and much more.
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Credits:
Martin Philip - Host
Tucker Adams - Producer
Chapters
0:00: Introduction to Sourdough Miche
0:52: Step 1 - Make the Preferment
2:58: Step 2 - Make the Autolyse
6:39: Step 3 - Mix the Dough
9:50: Step 4 - Do a Bowl Fold
10:40: Step 5 - Shape the Dough
16:55: Step 6 - Score the Dough
18:05: Bake the Loaf

Опубликовано:

5 сен 2024

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Комментарии : 128

@TheMightyDel 5 месяцев назад

I see a martin video, I click play. I have learned more from watching these videos than anyone else

@KingArthurBakingCompany 5 месяцев назад

We're thrilled to hear that you're enjoying them! Thanks for baking along with us! -👩‍🍳Morgan

@TCMx3 5 месяцев назад

tip for folks who bulk in cambros; buy a pack of dry erase markers. you can mark the level and starting time when you proof if youre a bit prone to forgetting your dough. they wipe off easily and Ive never stained my cambros (though I use the square ones).

@thisguy2973 5 месяцев назад

I gave up on getting Cambros. They’re overpriced. And most of the restaurant grade ones aren’t BPA-free.

@CybrRafi 5 месяцев назад

Best bread making instructional video I have seen, Great job guys

@KingArthurBakingCompany 5 месяцев назад

We're glad you enjoyed this one, Rafi! Happy baking! -👩‍🍳Morgan

@user-kh7sm8tk3r 5 месяцев назад

Martin is the man!

@KingArthurBakingCompany 5 месяцев назад

💛💛💛 -🍮Kat

@kevinu.k.7042 4 дня назад

That is an exceptionally good crumb for a miche. :) Yes, my main house bread is battards made with flour variations like this, because of the flavour and the the fact they are a substancial meal with no more callories. I quite often use heritage flours too. After a while it is hard to go back to white breads unless it's for things like French breads, or ciabatta.

@lovereikiASMR222 26 дней назад

My dream bread! I’m so excited to try it!! Thank you👏 Martin, I really like your style of teaching!

@KingArthurBakingCompany 26 дней назад

Please let us know how your bake goes! Martin truly is the best! 😊 -🥐Lily

@debbiebishop6523 5 месяцев назад

Best tutorial I’ve seen!! So many helpful tips! More please! He’s a great teacher!

@marcoj.3120 5 месяцев назад

Yup - missed you, Martin. And you're back w/ a vengeance! That is SOME loaf!

@balsamfir1688 5 месяцев назад

I’ve only ever made simple bloomer loaves and have been wanting to make a sourdough bread. I will try this recipe. Thank you for the great tutorial video 🙏

@KingArthurBakingCompany 5 месяцев назад

You've got this! 💛 -🍮Kat

@rogerbeaulieu4556 4 месяца назад

Great recipe and as usual outstanding instructions and tips from Martin. I made this loaf as written and was fantastic. Thanks Martin and KAF for tis recipe.

@KingArthurBakingCompany 4 месяца назад

We're thrilled to see you keep baking with us, Roger! Martin's the best. 😊 It's a joy to share this with you! -🥐Lily

@JohnJohnson-he1yv 5 месяцев назад

Absolutely beautiful. Thank you!!

@guillermosanchezdionis9475 Месяц назад

this bread looks like a dream!

@KingArthurBakingCompany Месяц назад

💕💕💕 -🍰Grace

@samhugh4965 5 месяцев назад

This is absolutely beautiful.

@mattthebrat 5 месяцев назад

KA or Martin, Anyway you can provide preferment weights and times omitting the sourdough culture replacing with yeast? In cases of folks not maintaining living sourdough but could achieve similar ripe preferment with the whole wheat alone. As noted these videos have taken cosmic leaps in quality and instruction by the way, keep it up!

@KingArthurBakingCompany 5 месяцев назад

Hi there! You could experiment with replacing the sourdough starter in the preferment with a small amount of yeast, maybe try a 1/8 to 1/4 teaspoon of yeast. And then you'll want to add 14 grams of water and 14 grams of whole wheat flour to make up for the lack of the sourdough starter. The rise times will be a bit shorter, so you'll want to go more so by how the dough looks and feels based on the descriptions in the video and recipe. Best of luck and happy experimenting! -👩‍🍳Morgan

@breadwright 5 месяцев назад

What Morgan says! Just replace with a little yeast! Have fun! Martin@KAF

@mattthebrat 5 месяцев назад

@@KingArthurBakingCompanyThank you!

@mattthebrat 5 месяцев назад

@@breadwrightThank you!

@KingArthurBakingCompany 5 месяцев назад

We're happy to help! 😄 -🥐Lily

@lindaturell1114 5 месяцев назад

Great recipe! Came out perfect!

@KingArthurBakingCompany 5 месяцев назад

Hooray! -🍮Kat

@rokonsha 3 месяца назад

LOVE KING ARTHUR BAKING CO❣

@KingArthurBakingCompany 3 месяца назад

And we love our amazing community of bakers! 💛 -🍮Kat

@AMTunLimited 5 месяцев назад

Loaves and Loafers with Martin

@KingArthurBakingCompany 5 месяцев назад

😂 spot-on! -🥐Lily

@micheljodoin531 3 месяца назад

Another great video ! Thank you so much for sharing so much valuable information !

@KingArthurBakingCompany 3 месяца назад

Thanks so much, Michel! We're always happy to share the joys of baking! -🍰Grace

@micheljodoin531 3 месяца назад

@@KingArthurBakingCompany My only regret is that, since Covid, it isn't possible anymore to order some King Arthur flour (which are really of outstanding quality) in Canada. 😔

@KingArthurBakingCompany 3 месяца назад

We don't currently have any distributors in Canada, and though we’d shipped to Canadian bakers for a number of years, high fees and increasingly complex logistics have challenged our ability to continue doing so. As such, we’ve regretfully discontinued this offering. While we’re unable to extend our products beyond US states and territories, we remain sincere in this belief and hope you’ll continue to join us in our kitchen via the free and robust resources we make available online! -🍰Grace

@micheljodoin531 3 месяца назад

@@KingArthurBakingCompany I clearly respect and understand your decision. I will continue to faithfully follow all the online information that you provide. It could maybe be a good idea to make a small trip to United States, just to buy some King Arthur flour and bring it back to Quebec 🙂 Thanks again for all the good work !

@KingArthurBakingCompany 3 месяца назад

If you are making the trip over, we'd be happy to see you at our Vermont bakery! Stop by for some pastries and coffee when you get your flour! -🍰Grace

@frankgerlach5059 4 месяца назад

You may know this, but it was news to me until I bought a grain mill and started grinding my own Montana hard red winter wheat which changed my entire taste and opinion of whole wheat bread, A loaf of whole wheat bread made from flour you grind yourself is so much better than a loaf made with all its additives to keep it shelf-stable. It is almost unbelievable, it's that much better in flavor. I have been a Chef, Baker, Pastry Chef and Executive Pastry Chef for about 45 years and I'm not blowing smoke up your fanny. You can search the internet to find a grain mill, I found mine in Nebraska.

@barrychambers4047 5 месяцев назад

Nice video, thanks! What was the room temperature there? When you say, "put it in a warm spot" a warm spot, how warm is that? Thank you!

@KingArthurBakingCompany 5 месяцев назад

Bread proofs best in 72F-78F temperature. We have more about proofing your best here www.kingarthurbaking.com/blog/2023/08/31/proofing-bread 😄 -🥐Lily

@tglenn3121 Месяц назад

Have you done any video on improving oven spring? If not, could you please make one? Thanks.

@KingArthurBakingCompany Месяц назад

Thanks for the feedback! We discuss oven spring in this blog post (www.kingarthurbaking.com/blog/2015/10/15/artisan-sourdough-bread-tips-part-3) but we'll let our team know that there's interest in making some video content! -🍰Grace

@jeffdunas6721 5 месяцев назад

It would be great to see the percentages of ingredients and to know the oven temp

@KingArthurBakingCompany 5 месяцев назад

Good morning, Jeff! The full recipe is linked in the video description. Happy baking! -👩‍🍳Morgan

@beverlyfields8932 5 месяцев назад

Great looking bread. What is your advise for storing a loaf that large so it can be used all week.

@KingArthurBakingCompany 5 месяцев назад

At the end of the recipe (linked in this video's description box), "Storage information: Wrap the bread loosely and store it at room temperature for up to several days; freeze for longer storage." 😊 -🥐Lily

@DJ-xk1bp 5 месяцев назад

this dude is fire...damn

@pfv1247 5 месяцев назад

Over here, it's FRISBEE time! Two years eating frisbees.

@AndrewDasilvaPLT 5 месяцев назад

Best host on KABC

@KingArthurBakingCompany 5 месяцев назад

We're lucky to work with Martin! 😄 We're glad your enjoying the videos! -🥐Lily

@dontworryaboutit42069 5 месяцев назад

Hey there he is!

@lindacoffin5110 5 месяцев назад

Art!

@barneybilello7606 5 месяцев назад

It seems like there is a large amount of preferment in the miche. Is this so you need less bulk fermentation and proofing time?

@breadwright 5 месяцев назад

Hey Barney, off the top of my head I think it's just 20% prefermented flour. That's not too high, considering a normal range might be between something like 18% and 33 to 40% of total flour. But yes, to your point, prefermented flour is just a dial that you can turn depending on your desired outcomes and schedule. More can mean less bulk or more flavor. Good question! Happy baking, Martin@KABC

@barneybilello7606 5 месяцев назад

@@breadwright Thanks for the response Martin, your videos are the best on the web!

@breadwright 5 месяцев назад

@@barneybilello7606 Thanks, buddy. Too kind. Just a baker, like you, enjoying some bread and pastry.

@tranly3795 5 месяцев назад

Hi can you explain why we need to fold the dough during the first proofing process? Cause isn’t the dough’s gluten structure has been developed during mixing in the machine? Thank you

@KingArthurBakingCompany 5 месяцев назад

Hi Tran! In this recipe, the folds help the dough retain strength! Folding has two purposes, it can be used to build strength or to help a dough retain structure. Happy baking! -👩‍🍳Morgan

@tranly3795 5 месяцев назад

@@KingArthurBakingCompany thank you so much 🫶🏻

@KingArthurBakingCompany 5 месяцев назад

Anytime! -👩‍🍳Morgan

@marcusm359 Месяц назад

How do you keep it fresh throughout the week?

@KingArthurBakingCompany Месяц назад

Hi Marcus! I like to store my bread in an air tight container or bag in the fridge, that helps to keep it fresh for a week or longer (if you don't eat it all before the week is over!) If you find that you have an excess of bread, it can always be frozen too! -🍰Grace

@pde442 5 месяцев назад

Awesome video

@JaimeBrowne 3 месяца назад

My kids would have this gone in 2 days LOL

@ayesha625 5 месяцев назад

Just made the classic baguettes over the weekend (they went so well!) and now I’m excited to try this next weekend. Could I use “white whole wheat” for the whole wheat flour, or should I stick to the regular “whole wheat” only instead?

@KingArthurBakingCompany 5 месяцев назад

White whole wheat flour has less protein % than the regular whole wheat flour, so it won't absorb as much liquid and be more tender in texture. You can certainly use it! To try out the recipe as-is, though, definitely stick with the regular. 😊 Let us know how it goes, Ayesha! -🥐Lily

@ayesha625 5 месяцев назад

@@KingArthurBakingCompany thank you!

@KingArthurBakingCompany 5 месяцев назад

You're welcome 😊 Happy baking! -🥐Lily

@mariea1431 5 месяцев назад

Miche-d you too❤

@jazzyflymc 5 месяцев назад

I think the syrup is called barley malt syrup. Barley malt comes in powder form and it has it's enzymes active. Barley malt syrup, on the other hand, has the enzymes deactivated, it only brins sweetness and flavour, but not the enzymatic activity. One thing I do not understand: the pumpernickel flour bag says: "Ingredients: Whole rye flour, Contains: Wheat.". What are we missing here?

@breadwright 5 месяцев назад

Not all dry malt is active-they are labeled as either diastatic (containing active enzymes) or non-diastatic (deactivated enzymes). Sometimes cereal grains need the “contains wheat” due to shared processing equipment. The pumpernickel is whole rye. 👍🏻

@Varundin 2 месяца назад

I dont think it was mentioned, what was the oven temperature and how long was the loaf baked for? Thank you:)

@KingArthurBakingCompany 2 месяца назад

Hi Varundin, the recipe has all of the information you need, located in the description box for all of our videos. For your convenience: www.kingarthurbaking.com/recipes/classic-miche-recipe Happy baking! -🥐Lily

@Varundin 2 месяца назад

@@KingArthurBakingCompany Thank you!

@myavaphillips2912 3 месяца назад

Hey Martin You are saying whole rye when you pour but the bag says pumpernickel?

@KingArthurBakingCompany 3 месяца назад

Hi Myava! Whole rye and pumpernickel are the same! Pumpernickel is the whole grain of rye flours. Hope this can help! -👩‍🍳Morgan

@GlennFiddles 5 месяцев назад

And advice for those of us who cant afford a stand mixer? Bertinet method of slap and fold maybe?

@KingArthurBakingCompany 5 месяцев назад

Yes! That will work well for this recipe. 😊 -🥐Lily

@paularobinson5708 5 месяцев назад

Such a beautiful loaf!!!! I always know that I can use a King Arthur recipe, and it will come out, but I was wondering can I use 100% spelt flour? I'm not supposed to eat wheat.

@KingArthurBakingCompany 5 месяцев назад

Spelt is a type of wheat, so we'd recommend checking with your doctor or dietician before using it in your baking to see if it's a suitable choice for your needs. 💛 -🥐Lily

@paularobinson5708 5 месяцев назад

@KingArthurBakingCompany according to my doctor, I can eat it. I can even eat any of the "sprouted" grains.

@KingArthurBakingCompany 5 месяцев назад

You're welcome to experiment! Spelt is different by it's nature, so it will need some adjustments and likely will be a much more dense loaf: keep an eye on the dough since it'll ferment at a different rate than if made as written, and because spelt doesn't absorb as much the amount of water needs to be adjusted by adding the water slowly. Hoping this helps! -🥐Lily

@LoveandGrace77 3 месяца назад

Do you think I could do an overnight cold ferment at the end of the shaping for this recipe? My first attempt was almost perfect but the crumb, with some uniform areas and other large holes, seemed to indicate underproofing. Rise was quite nice though. Might try it…

@KingArthurBakingCompany 3 месяца назад

That should be fine. 😊 Just keep in mind to take it out to warm up to room-temp pre-bake! We'd loaf to know how it goes! -🥐Lily

@LoveandGrace77 3 месяца назад

Thanks so much for the response! Great advice. If I might get in another question - do you think this loaf might also benefit from a Dutch oven bake? For the crust texture?

@KingArthurBakingCompany 3 месяца назад

It could! The size of this loaf is large, so this dough would need to be divided into two smaller loaves, one regular loaf and a mini-loaf, etc. 😊 Please keep us posted! -🥐Lily

@LoveandGrace77 3 месяца назад

@@KingArthurBakingCompany well, it was a good experiment at least. Oven spring was just OK. I think the overnight cold proof probably didn't make up for my relatively new, weak starter. the crust looked nice with the steam effect of the dutch oven, but I kind of love the matte, dark color that the loaf had when baked exposed on a stone. overall, I would try the overnight proof again to get a better feel for their effects, but would make sure to use a very lively starter. I'd skip the dutch oven. this loaf looks really great on the stone.

@KingArthurBakingCompany 3 месяца назад

We're thrilled to hear how it went, Ali! Excellent points for the strength of the starter and the method of bake. We can't wait to hear how the next bake turns out! -🥐Lily

@j0hnegan 2 месяца назад

Am trying this for the third time. Both times produced nice bread, but my dough is much wetter than yours and never gathers on the hook the way yours does. What might I be doing wrong? the end result is a great tasting, but somewhat shapeless loaf. i've reduced the water and still ends up the same. Thanks!

@KingArthurBakingCompany 2 месяца назад

Hi there! What flour are you using? Also, what hydration do you keep your starter at? -🍮Kat

@bspeierman 5 месяцев назад

Do you think any adjustments would be needed to the amount of water in the recipe if I used organic medium rye flour instead of pumpernickel?

@KingArthurBakingCompany 5 месяцев назад

Hi Brad! That should work out just fine with no adjustments, pumpernickel is whole rye flour so the medium rye will just be a touch more fine than the pumpernickel. Happy baking! -👩‍🍳Morgan

@sueship60 5 месяцев назад

How do you store the bread throughout the week? Plastic bag, paper bag, on the cutting board?

@KingArthurBakingCompany 5 месяцев назад

@kevinu.k.7042 4 дня назад

*_Heads up Martin - There appears to be a typo on the recipe page - It gives 103% Hydration._*

@tylerhoneycutt4862 5 месяцев назад

The recipe for no knead bread on the back of the king arthur bread flour.says 1/4 teaspoon in a mix with 5 cups of flour. That seems low?

@KingArthurBakingCompany 5 месяцев назад

A little bit of yeast goes a long way in these recipes of a long rise and minimal handling of the dough! 😉💪 -🥐Lily

@tylerhoneycutt4862 5 месяцев назад

@KingArthurBakingCompany thank you for responding. I was thrown off by the recipe also because it says 5 cups of bread flour or 600 grams. I did 600 grams and I'm not sure if it's my scale but it seemed like it wasn't even 4 full cups. Again. Thanks for responding!!!

@KingArthurBakingCompany 5 месяцев назад

You're welcome, Tyler! It's always good to calibrate scales here and there to be certain. Please let us know how your bake goes! 😊 -🥐Lily

@c2442l 5 месяцев назад

Is there an easy way to get sourdough starter?

@KingArthurBakingCompany 5 месяцев назад

There's sure is! We have our own starter that can be shipped right to you, which comes with a kit to take you through everything. 😊 //shop.kingarthurbaking.com/items/fresh-sourdough-starter-and-glass-sourdough-crock-set We also have a recipe to make your own sourdough www.kingarthurbaking.com/recipes/sourdough-starter-recipe. Either way of procuring your starter, These resources are incredibly helpful for any sourdough owner! www.kingarthurbaking.com/learn/guides/sourdough www.kingarthurbaking.com/learn/sourdough www.kingarthurbaking.com/blog/2021/09/02/did-i-kill-my-sourdough-starter We believe in you! And our awesome Baker's Hotline is happy to help any time you "knead"! (855) 371-2253 -🥐Lily

@k16e 5 месяцев назад

Hey what model of KitchenAid is that and has it been a friend to you all these what months years? Love to know, considering one. Thanks.

@KingArthurBakingCompany 5 месяцев назад

This is just one of the mixers that's in our filming studio! Martin picked it because he felt the clear bowl would be helpful in showing folks how the dough looks. 😊 -🍮Kat

@sueship60 5 месяцев назад

I make a bread with similar proportions of rye and wheat. Does the texture of this bread ever come out slightly gummy? What could cause this?

@KingArthurBakingCompany 5 месяцев назад

Hi Sue! There are a few reasons this might be happening, first is that loaf is still warm when it's cut. This is caused by the structure not being set and the starches regelatinizing (getting gummy) when sliced. Another common reason, is improper proofing -- either over or under. If a dough is overproofed, the structure will collapse before the loaf if fully baked and it will be dense throughout, if it's under proofed it will often be dense towards the bottom of the loaf. A third reason that is specific to breads with rye in them, though more common in breads with a higher amount of rye, is "starch attack". Rye forms a delicate gluten network because the sugars it has are called "pentosans" which are a less stable due to their shape. Starch attack happens when a high percentage rye loaf is over mixed, damaging those delicate pentosans. This is unlikely with a loaf like this one with a small amount of rye flour, so one (or both) the first two factors are probably more likely to be what's causing your problem. We hope this can help! -👩‍🍳Morgan

@Cbbq 5 месяцев назад

What temp are you bulk and final proofing at. Is there a general correction if one does not proof at 72f but rather at 84F ?

@KingArthurBakingCompany 5 месяцев назад

If you're working in a warmer climate, we highly recommend you calculate your desired dough temperature to help you get a better estimate on how your rise times will go. Check out this blog article for details on finding what your desired temperature is for your area: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature The studio where Martin is filming from is usually a bit cooler this time of year so his rise times were likely a bit longer than listed in there recipe. As always, go by how your dough looks and feels in comparison to the descriptors in the recipe rather than just the time! -👩‍🍳Morgan

@tylerhoneycutt4862 4 месяца назад

So I still don't understand something. I tested my scale and it seems right but the recipe I'm making assumes that a cup of bread flour is 120 grams but when I weigh it out it comes to 160 grams. Does anyone know why ?

@KingArthurBakingCompany 4 месяца назад

Let's lighten this load, shall we? 😊 You'll find your answers in here: www.kingarthurbaking.com/blog/2023/10/13/measure-flour -🥐Lily

@tylerhoneycutt4862 4 месяца назад

@@KingArthurBakingCompany super

@Cbbq 5 месяцев назад

Can I use diastatic malt for this or do you recommend malt syrup? Why ?

@KingArthurBakingCompany 5 месяцев назад

From the very end of this blog (www.kingarthurbaking.com/blog/2022/03/14/difference-between-diastatic-malt-non-diastatic-malt-barley-malt-syrup), "...wondering which type of malt to go for, we find that barley malt syrup imparts the best color and flavor. Beyond that, most recipes will call for the best malt option in their ingredient list." So, yes, you could use Diastatic Malt, if you wish, and learn the differences from this blog! 😊 -🥐Lily

@breadwright 5 месяцев назад

Lily has good tips, below. I like malt syrup for color and browning (you could use honey). DIASTATIC, or active malt will bring too much activity. Just use honey or barley malt. Happy baking! Martin@KABC

@Cbbq 5 месяцев назад

So in what sourdough bread types ( baguettes, batard, ciabatta….etc) would I use diastatic malt vs just the malt syrup ? I am very confused about when and in what recipes do use either product @@breadwright

@breadwright 5 месяцев назад

@@Cbbq I rarely ever use active malt (KABC flours are enzymatically balanced, no need for the extra malt).

@N2008ful 5 месяцев назад

🐨what the oven temperature was

@KingArthurBakingCompany 5 месяцев назад

Hi there! The full recipe is linked in the video description! -👩‍🍳Morgan

@ignacionavarrete4314 5 месяцев назад

@TerribleTim68 5 месяцев назад

Every time I put my dough in an oiled container like that and then try to fold it, it won’t come back together, the oil makes it not stick to itself. So then I have weird layers to my bread. 😕

@KingArthurBakingCompany 5 месяцев назад

Hi Tim! You want to have the bowl coated with oil enough so that the dough doesn't stick but the dough should stick to itself still, we'd recommend using a touch less oil next time. We hope this can help! -👩‍🍳Morgan