The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Let's hear it for the Miche....

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CaptainBatard's picture
CaptainBatard

Let's hear it for the Miche....

I have been pretty busy since the Holidays, packing up my house to rent, in anticipation of going on an extended adventure to France in the very near future...but that doesn't mean I don't have time to make bread! I always like to have some bread in the house and these day I making experimenting with Miche, Pointe-a-Calliere ala Shiao Ping. It is funny that the three times I have tried this recipe, the process has been less than text book....but in the end were very tasty! The first two times there were hydration problems... I opened  up my new  proofing chamber (see blog above) after 1 1/2 hours into the final proofing to find a puddle of dough stuck to the parchment paper. I scrapped it off, reshaped it twice,said a prayer and it honestly turned out to be an exceptional bread.  Yesterday's bake did not go any easier! I thought I would use some of the water from the final dough and  make a slurry of the stiff starter...so it would be easier to incorporate into the doughby hand. That was a bad idea...it turned out to be a real mess tiring to add it to the clay like dough by hand. By the time I had a good smooth, silky dough after many stretch and folds I was ready for a nap! But it survived the intensive care unit better than I did. When baked and cooled over night wrapped in linen, it was honestly the best tasting bread I have ever made. The whole Miche experience reminded me of something Max Poilane said in  a book I am reading about breads and pastry shops in Paris.


"  The best bread I ever tasted was one that didn't work....it fermented to long and it was full of holes like Gruyere. But, oh, what a taste. Bread unlike pasterine, is very forgiving. You can make mistakes and still end up with a  bread that tastes good...."


 


                                          


 


                                                           


 


Another bread that I have really enjoyed making and eating was one that come from Susan at WildYeast. It is the Cranberry Semolina Crown which I substituted apricots and hazelnuts. I just can't get enough of it......


 


                                                          


This is being sent to Susan @ WildYeast -Yeastspotting


 

Comments

dmsnyder's picture
dmsnyder

Three cheers for the miche! And the couronne ain't too shappy, either. 


David

CaptainBatard's picture
CaptainBatard


Thanks David...I have your San Joaquin sourdough in the on deck circle!

Judd

korish's picture
korish

That crown looks great, my wife loves breads with nuts and fruits in them I think I should try making some wit semolina flour.  Thank you for sharing it.


http://www.ourwholesomehomes.com/2010/01/bake-n-blog-triathlon-january-16-2009_5782.html

CaptainBatard's picture
CaptainBatard

I went over to check out your blog and will return to read more about your whole grain breads. My starter is in training on a whole grain diet and wants to try to run the triathlon!


I must say...I really have oven envy! Who's design is it?


 

korish's picture
korish

The oven was build acording to Alan Scott book, and the facade was desighned by me I'm still waiting for some rock from our quary that I will decorate it with.

inlovewbread's picture
inlovewbread

Looks beautiful! I just ordered some Golden Buffalo high-extraction flour and can't wait to try it with the Miche Point-a-Callierie. So, did you go with Shiao-Ping's variation of the Bread method, or did you go by Hamelman instructions? Just wondering before I venture into this myself...


Looks like it came out great despite all the stickiness. I know people have said it before, but some of my better loaves were ones that I had trouble with. But then again, I don't think I've ever made bread thinking I hadn't made any mistakes!


Also, the semolina crown- yeah, I have made that like 5 times since I saw it on Susan's blog. I agree- it's a great (and addictive) recipe. 

CaptainBatard's picture
CaptainBatard

It was kind of half and half...I used Hamelman's book to cut my teeth, so...his methodology and technique is in grained in my baking!(pun intended)Since I became familiar with Richard Bertinet's video a while back I started using his S+F method...and now use a combination. I start out with the tough love approach...and when it falls into place I start in with Shiao Ping's slow and gentle persuasion....

ehanner's picture
ehanner

Those are both nice looking breads. The apricot/hazelnut combination sounds interesting.


Eric

CaptainBatard's picture
CaptainBatard

The crumb of the apricot/hazelnut needs a little work..but i love a fruity bread...!


All my testers loved the flavor of the Miche..."complex "was one comment.....

SylviaH's picture
SylviaH

I love pieces of apricots in bread.  Nicely done.


Sylvia

MC's picture
MC

...and the couronne came out looking terrific! I would have loved to taste the flavor of the miche. I really like the skinny shape you gave to your crown, not to mention the bits of apricots and the hazelnuts. Truly lovely!

CaptainBatard's picture
CaptainBatard

The Miche did have a great taste...I am not a big WW fan ...but along with the slight sour taste it was nice...The couronne was a little dense....I will try a more open formula next time and see if it can support the additions...


 

Dobeda's picture
Dobeda

It is so nice to see that you set up links to the recipes you referenced---It makes it so much easier to decide if I want to consider baking the item RIGHT THEN AND THERE..I hope others consider doing the same!!!  I know I will


 


Dobeda