Friday, April 3, 2009

Miche

This is a gigantic bread. Before it is baked and water weight is lost it weighs 5lb.

It is also a seriously good bread that gets better as it ages. The flavor is hearty, slightly acidic and full. It is mostly made with whole wheat flour (I had to add a smidge of white flour as my whole wheat wasn't high extraction whole wheat).

The history of the bread seems to be that it was eaten by the early settlers of Canada, and by Europeans for many generations before this. It would last a while and it would still be good to eat after a good while.

It did take 3 days to make as it was a bread that was made with a levain, however in the Hamelman book it does suggest that you make it in two days, but at school we made it in three, so I thought I'd just do what I know. This bread is a really wet bred, so make sure to flour all surfaces really well. I did make a stencil for this bread but I had floured the surfaces it touched so extensively that I couldn't use it anymore!

5 comments:

Elyse said...

Wow, this bread looks fantastic! The bigger the better. And I love that it ripens with age. Yummy!

Lisa said...

That's just gorgeous. Just my kind of hearty bread.

Juliana said...

The bread looks so good, wish could have a bite of it! Very tempting...

argo not said...

after reading this, i started researching bread, bought Hamelman's bread book, and i am trying my first loaf!

cheers!

Tricia said...

I was so lucky to taste this bread you made! It was simply delicious! Thanks for sharing :-)