Go Back
+ servings

Miche | Heirloom Wheat Flours by Barton Springs Mill

Course Bread
Cuisine American, European, French
Keyword bread, heirloom grain, lycooking, lyukum cooking lab, recipe
Servings 1 loaf


  • 250 g BSM whole grain flour Barton Springs Mill brand
  • 250 g bread flour King Arthur Bread
  • 350 g water
  • 100 g sourdough starter (I use rye starter)
  • 11 g sea salt
  • 1 g Saf Instant Yeast optional
  • 1 tbsp barley malt optional
  • 1 tbsp diastatic malt optional


  • Mix everything together in a mixing bowl by hand until well incorporated. Cover.
  • Do a series of stretch and folds in the bowl every hour for 6 hours. (I omit the instant yeast.)
  • Place the dough in the covered container in the fridge for 8-12 hours.
  • Remove the dough from the fridge and preshape it gently into a round. Place it seam up in a seasoned banneton. Place banneton inside the plastic bag and tight it, so there is a dome over the dough. Refrigerate for another 8-12 hours.
  • Preheat oven 475F with the steal/clay stone and a cloche inside. Remove the dough from the fridge, gently remove it from the banneton, stencil/score it, and keep covered with a large bowl until ready to bake.
  • Bake for 25 minutes covered with a cloche. Reduce the heat to 425F and bake for another 25 minutes uncovered. Let cool on a rack at room temperature. If you want a crispy crust, keep you bread not covered for the first 6-8 hours, then place in a paper bag. If you want a soft crust, wrap your bread into the cotton kitchen towels when cooling.