What are the properties of miche bread

La Miche - French style country bread

Love her,

Do you know that: It’s going really well for you right now and you’re possibly getting carried away into believing that EVERYTHING can work for you?

Basically, I think positive thinking is really good, it just shouldn't lead to arrogance. For me, this line seems to be very fine. ;) Luckily there was synchronized baking with Zorra from 1 x stir, aka Saucepan and Sandra from From Snuggs Kitchen and many other fellow bakers and a recipe for La Miche - Country bread the French way, which quickly brought me back down to earth.

The French pushed free

I screwed it up completely, had to cheat and in the end bake the bread a second time. So my synchro-baking weekend ended with hot bread around 10 p.m. on Sunday evening and the realization that La Miche and I will probably not be a Bestis ...

And it came like this: La Miche didn't say anything to me at first and when Zorra and Sandra announced what was on the synchro-back plan for this month, I first googled and found out: La Miche is a French country bread with a high dough yield that is pushed freely.

Well, it also said that the free pushing of this bread is already rather high school, but - see above - in a kind of baking madness I thought: I can, I'll do it. Although - and therefore I cannot blame anyone but myself - it was very clear in Zorra's recipe that the miche should be baked in a pot.

Anyone who saw my Insta story on Sunday already knows that the dough was super bitchy. Before I uploaded the video to Instagram, I had to remove the sound first. For reasons. The dough is a really sticky mass that only gains a little stability through stretching and folding. In the end, however, there was far too little stability for the way I wanted to bake it.

The first time it was a disaster

I wasted a little more time on a flour pattern and that could have been really nice - if the bread hadn't run completely flat. (Despite preheated stone and fill). I'll keep it short: The result was a disaster and I definitely wouldn't have wanted to show it to you here.

So I just started all over again, shortened the nocturnal dough rest to two hours and then humbly baked the second bread in the pot. I was still a bit stubborn and tried flour patterns and incisions - which you actually don't do with a pot of bread. It only worked that way. If you know that there should be a pattern, you will find a hint of it. Maybe.

La deuxième Miche - the second bread - didn't turn out that bad. However, the baking time didn't work for me. I had it in the oven 10 minutes longer - and looking back I have to say another 5 minutes would have been great. I have already corrected my recipe below accordingly.

I will of course leave you the recipe, but not without the hint that I will probably never bake the miche again. The constant stretching and folding makes it very time-consuming - and the result is okay, but in my opinion does not justify this high level of effort. I enjoy my standard bread recipes, which you can find here, more.

La Miche - French country bread

Bity bread - baked in a pot
Country & Region French
Preparation time 30 minutes
Preparation time 40 minutes
Rest 13 hours 20 minutes
Working time 1 hour 10 minutes


For the pre-dough

  • 115 grams of lukewarm water
  • 35 grams of active sourdough
  • 200 grams of wheat flour type 1050
  • 4 grams of salt

The main dough

  • Pre-dough
  • 400 grams of water
  • 260 grams of wheat flour type 1050
  • 130 grams of whole wheat flour
  • 65 grams of wholemeal spelled flour
  • 9 grams of salt
  • 3 grams of fresh yeast


  • Put all ingredients for the pre-dough in a bowl, mix well and let rise overnight at room temperature around 20 degrees.
  • The next day, put the relatively firm pre-dough and the water in a large bowl and dissolve the pre-dough in it. Mix with a wooden spoon.
  • Add the remaining ingredients and mix with the handle of the wooden spoon until the batter is roughly together. Place the dough on the work surface and knead by hand. Do not add any more flour!
  • Now there are three hours of stretching and wrinkling after 15 minutes, after 30 minutes, after 45, 60 and after 120 minutes. After the last fold, the dough is allowed to rest for an hour. The dough should become more stable after each folding.
  • Shape the dough into a round loaf and let it rest for 15 minutes.
  • Then shape the dough into a smooth ball and place in a proofing basket or in a bowl lined with a cloth for 60 minutes.
  • Heat a cast iron pot with a lid or another ovenproof dish with a lid in the oven to 230 degrees 20 to 30 minutes before baking.
  • Let the loaf flop into the hot pot. Close the pot and bake for about an hour. Remove the lid after 40 minutes.
  • Take the bread out of the pot and let it cool down on a rack.

More country bread

The miche should actually be baked with freshly ground flour, but unfortunately I don't own a mill. Be sure to stop by the other synchronized bakers - not only for this reason, but also - therefore! What I saw on Instagram on Sunday looked really, really good.

There were:

Zorra from 1x stir please aka cooking pot
Sandra from From Snuggs Kitchen
Julia von Kamau
Caroline from Linal’s baking heaven
Simone von Zimtkringel
Christina from The Apricot Lady
Dagmar from Dagmar’s bread corner
Birgit von Birgit D - creativity in the kitchen, house and garden
Birgit von Backen with passion
Katrin von Summsi's hobby kitchen
Volker von Volker is munching
Lisa from Chili Blossoms
Steffi from Dulcipessa
Simone von Aus der Lameng
Britta from Britta's cookbook

Even if La Miche has not become so one hundred percent “mon amie”, if I have time, I'll be there again for the next synchronized baking. It makes me so wonderfully humble. :)

PS: A warm Merci beaucoup goes to Zorra and Sandra for organizing! <3

Have you tried my recipe?
Then please let me know!
Tag @meinwunderbareschaos on Instagram and use the hashtag #meinwunderbareschaos

Just remember the recipe on Pinterest!