Miche made with Rye AND Whole Wheat sourdough starters

Weaver Street Miche

It is not unusual to find a bread recipe that mixes multiple types of flour. In fact, most of my loaves involve at least some combination of white and whole wheat, and often spelt flour. Adjusting ratios of flour, and even when they get mixed with a sourdough starter can make a big difference in the final result.

A miche is a hefty loaf with a substantial crust, open crumb, rich earthy colors, rye and wheat flour, and a deep strong range of flavors. I came across this recipe from the Weaver Street Market. 

What is unique about Weaver Street's formulation is is its use of both rye starter and wheat starter in the same loaf.

Both sourdough cultures are launched the evening before baking and given 16 hours to mature before being kneaded with an additional complement of water, salt, and flour. After a final fermentation, what begins as a rather sticky dough, comes from the oven with boundless character and volume. My miche weighed four pounds. This miche served five us for dinner, lunch the following day, and for a couple of days beyond.