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Tag Archives: miche
Recipe: Sourdough Olive Bread
I like a sourdough olive bread that has a LOT of olives in it, my favorite being the loaf at Acme Bakery in the Bay Area. Problem is that olives are expensive compared to the other ingredients. The best solution … Continue reading
Recipe: Country-Style Miche
A miche (pronounced “meesh”) is a rustic loaf made with high extraction flour. It’s big and hearty and gets better as it ages over several days. Great for sandwiches or just eating with some good butter. Ingredients: For the levain: … Continue reading
Posted in Baking and Baked Goods, Cooking, Recipes
Tagged bread, country style, high-extraction, High-X, Jeffrey Hamelman, King Arthur, Martin Philip, miche, rustic
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Country miche taste test … take two
After my first miche test taste, there were a few loose ends. I wanted to add Central Milling Type 85 Malted to the contestants, and I wanted to try a smaller loaf after Michael London’s advice for baking in dutch … Continue reading
Posted in Cooking
Tagged Central Milling, high-extraction, High-X, Jeffrey Hamelman, King Arthur, Martin Philip, miche, Type 85
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Taste test: Country-Style Miche
A miche is a rustic loaf made with levain and flour that has retained most of its outer coating of bran and aleurones. Its most distinctive feature is its volume: the typical miche is 4 pounds or more and spreads … Continue reading
Posted in Cooking, Food Heroes
Tagged Central Milling, flour, high-extraction, High-X, Jeffrey Hamelman, King Arthur, Martin Philip, miche, Type 85
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