Sourdough La Miche Bread

This rustic Sourdough La Miche Bread combines traditional French baking methods with a touch of creativity. With its thick, crusty exterior and soft, airy interior, this bread is perfect for sandwiches or enjoyed with a simple spread of butter. The sourdough starter lends a delightful tang, while a hint of honey adds a subtle sweetness, balancing the flavors beautifully. This recipe is yeast-free, making it suitable for those avoiding commercial yeast.

Ingredients:

• 500g bread flour
• 350ml water, lukewarm
• 100g active sourdough starter
• 10g salt
• 1 tablespoon honey

Instructions:

1. In a large mixing bowl, combine the bread flour and salt, mixing well.
2. In a separate bowl, mix the lukewarm water, sourdough starter, and honey until well combined.
3. Gradually pour the wet mixture into the dry ingredients, stirring until a shaggy dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
6. After the first rise, gently deflate the dough and shape it into a round loaf.
7. Place the shaped loaf on a floured proofing basket or a baking sheet lined with parchment paper. Cover and let it rise for another 1-2 hours.
8. Preheat your oven to 230°C (450°F) about 30 minutes before baking.
9. Once the dough has risen, carefully transfer it to a baking stone or baking sheet. Score the top with a sharp knife for a decorative touch.
10. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. Allow the bread to cool on a wire rack before slicing.