60-Hour Sourdough Loaf


Preparation info

  • Makes


    • Difficulty


Appears in

Bien Cuit: The Art of Bread

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

  • About

This is my signature bread (in France it is usually known as a miche). It is the direct descendant of that first bread I learned to bake with Andres, although mine is a big round loaf and his was, for lack of a better description, shaped like a log. It is most likely the bread that much of France survived on for hundreds of years. A version created in the 1970s by Lionel Poilâne in Paris is often thought to have kicked off, or at least given a big pu