Fall 2025 Unscripted Magazine - Flipbook - Page 42
MAKING MICHE SOURDOUGH
A large, round loaf with a chewy crust and hearty flavor—a forgiving favorite
for beginners and a popular pick at Talking Breads.
Serving: Makes one loaf
INGREDIENTS
INSTRUCTIONS
Levain (starter build):
1.
Make the Levain (Night Before):
F 2 tbsp active sourdough starter
In a jar or small bowl, mix the starter, whole
F 1/3 cup whole wheat flour
wheat flour, and water. Cover loosely and leave
F 3 tbsp water
at room temperature overnight until it’s bubbly
and doubled in size.
Final Dough:
2.
40
Mix the Dough:
F 1 3/4 cups room temperature water
In a large bowl, combine and mix the Final Dough
F 3/4 cup levain (from above)
ingredients, outlined above. Mix until there’s
F 4 1/4 cups bread flour
no dry flour left. It should feel like thick peanut
F 1 2/3 cups whole wheat flour
butter—sticky but stirrable. Cover and let rest
F 1 tbsp salt
for 30–60 minutes.
