House Miche

Jeremy's picture

Hi Graham,

Here is an example of a bread I love to make "Miche"!

The Dough

Ingredient Metric Imperial Baker's Percentage
Levain 225 grams 7.94 oz 45.00%
bread flour 385 grams 13.59 oz 77.00%
Rye 15 grams 0.53 oz 3.00%
whole wheat flour 100 grams 3.53 oz 20.00%
water 325 grams 11.47 oz 65.00%
salt 6 grams 0.21 oz 1.20%
Total Flour Weight:
500 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.


I use Dan Lepards hand method for making my bread check out his book or his site and you'll see why baking is such fun!

Happy baking,


310 users have voted.


Graham's picture
Graham 2005 November 11

Thanks for the details, Jeremy

It's interesting that you appear to be working with a fairly stiff levain. Of the bakeries we visited who used firmer brews, bakers yeast was usually added at some stage as well (usually a small amount in the levain, and a larger amount in the final dough).

In your last bake you were able to use a stiff levain that was so active that you made a decision not to add the fresh yeast (which was part of the recipe). I'd be interested to know of other bakers who use a stiff levain (at the stage that it is added to your [i]final[/i] dough) without bakers yeast. Most 100% sourdough bakers in Australia are using fluid levains/leaven to innoculate final doughs.

BTW, the bread looks fabulous. Graham

Jeremy's picture
Jeremy 2005 November 11

Hi Graham,
I actually use Dan Lepards method for his levain which is equal amounts of flour and water basically, the second recipe that I posted and tried was a very dense rendition of Poilaines Miche which a co forum member had posted, I had the real thing in Paris and well it sadly was not the same creature!
here are a couple breads I baked a while back with liquid levain where the levain was 113% water to 100% flour.
The one on the left was apple cider bread and the other walnut raisin two breads we did in baking school!
I really like this site alot it makes me want to go out and check all these bakeries out myself! When are you going out to the other places in Oz? can't wait!

P.S. Yes the bread was delicious too! My next one I am attempting is a black bread (German style from Jeffrey Hamelmens book!)

Graham's picture
Graham 2005 November 11

Hi Jeremy

I have several more bakeries worth of photos from Melbourne. I'm posting them in the order they were visited. Unfortunately I have other time commitments at present so it's difficult to keep it all flowing as fast as I'd like. But soon (in 3 more days!) I will have oodels of time to work on the site and visit more bakeries.

Plus I will start experimenting with some of the recipes from my own bakery a decade ago...with a view to posting some on the site. We certainly are lucky in OZ. For such a small population there is a lot of sourdough expertise.


Jeremy's picture
Jeremy 2005 November 12

Can't wait and I know the feeling about keeping up, between doing long shifts and not getting any chefs who respond to requests for interviews for our site, well you know! Keep up the good work.

shiao-ping's picture
shiao-ping 2010 January 1

Is this House Miche of yours the Poilaines Miche that you mentioned in one of your comments here?  What title is it under in Lepard's book?  I know it is such a long time ago when you posted this bread, but it looks soooo... good!

Thank you.  Shiao-Ping

Jeremy's picture
Jeremy 2010 January 1

Hi Shiao-Ping,

I don't recall which this was, likely either a formula from Bouley Bakery where I worked one summer or maybe from Alain Coumont's book from his cafe Bakery Pain Quotidien?


Happy New Year, were almost there just about 5 more hours to go!



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