Preheat your oven to 450°F (with an optional vessel like a baking stone or Dutch oven).
Once preheated, turn the miche out onto the baking surface (stone, baking pan, Dutch oven, etc.) so that it is right side up again. Cut a plus sign or a pound sign on the top surface of the boule with a razor blade or sharp knife.
Bake your loaf for 35-40 minutes, until golden brown. (If using a Dutch oven, remove the lid after 20 minutes and lower the temperature to 425°F.) If you wish to add steam for a crispier crust, put an uncovered, oven-safe pan filled with an inch or so of water next to the bread. The dough may expand in the first few minutes of baking, although if you don’t see this “oven spring,” don’t panic – the bread will still be delicious.
Test for doneness by tapping the bottom of the loaf - it should sound hollow. When done, cool on a cooling rack completely before enjoying. We love it our rye miche with salted butter and apricot jam.
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