The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

House Miche

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Shiao-Ping's picture
Shiao-Ping

House Miche

My daughter left today for Belgium to start a six week (French speaking) holiday and visiting our family friends over there.  A couple of days ago I asked if there's anything she'd like me to make before she goes.  She said, "Something familiar."  I can take the hint.  Recently, I have been experimenting with rye flour and my family are not very impressed with the result.  One rye bread came out really dense and as I was mumbling why this bread is so dense, my husband said, "Don't throw it out."  "What made you think I would?" I asked.  He said, "History."  I have had a bad track record in littering. 


Anyway, as I said, I can take the hint from my daughter.  I made this good old House Miche, or Daily Bread, for our lunch yesterday.  "House Miche" - doesn't it sound glamorous?  It sounds really lovely, I might add.  I took the term from a post by Jeremy of Stir The Pots in the Australian Sourdough Companion, back in 2005!  Jeremy's sourdough making history certainly goes a long way back (or, put another way, Sourdough Companion goes a long way back). 


Well, here it is, our House Miche, a simple formula with a simple procedure:


 


       


                                                                                                             


My Formula



  • 230 g starter at 60% hydration * Note

  • 100 g whole wheat flour (20% of final dough flour, or 15% of total dough flour)

  • 400 g white bread flour (sometimes I do 50 g rye flour and 350 g white bread flour)

  • 378 g water * Note

  • 12 g salt


Total dough weight 1120 g; overall dough hydration 72%.


* Note: If your starter is at 75% or 100% hydration, you can reduce your water to 355 g or 328 g, respectively, and still keep the same overall dough hydration.


 


               


 



  1. Mix all ingredients.  Autolyse 30 to 45 minutes.  

  2. Depending on your room temperature, over the next 2 - 3 hours, stretch and folds 3 - 4 times with 20 - 30 strokes each time. 

  3. Pre-shape, rest for 15 - 20 minutes, and shape.  (If the dough does not appear to have enough dough strength, pre-shape twice with 15 - 20 minutes rest in between, but be mindful of the time elapsed as it all counts towards the total fermentation time.)

  4. Depending on your room temperature, proof for no more than 1/2 - 1 hour.  (As my room temperature was 28 C, from the time my ingredients were mixed, to the time the shaped dough was placed into the fridge, it was no more than 3 1/2 to 4 hours.  Alternatively, if you want to bake it on the day the dough was made with no overnight retardation, proofing can be up to 2 1/2 hours.) 

  5. Place the shaped dough in the fridge for a minimum of 8 -12 hours.  (Note: an 8 - 12 hours overnight retardation in the fridge is equivalent to an extra two hours of proofing in the room temperature!)  Bake with steam at 240C for the first 15 minutes, then reduce the heat to 220C and bake for a further 20 minutes.


 


                


 


My daughter loved it.  When she returns in mid February, she will start a new phase in her life - say goodbye to school and start university.  She will be ready for more independence and responsibility. 


Until then, our son gets the full attention of both his mummy and daddy.  How good is that, he says.


 


                                            


                            Roast beef and salad sourdough sandwich for our boy - a mid-morning snack


 


Shiao-Ping

Comments

jeremiahwasabullfrog's picture
jeremiahwasabullfrog

I am brand new in this forum, but I have already noticed your lovely and informative posts.


What are your experiments with rye which the family finds so distasteful? I have been playing with rye a bit myself lately and it has certainly been a learning curve!

Shiao-Ping's picture
Shiao-Ping

Rye flour is very much NOT an Asian taste.  There are a few things in life that you have to grow up with it, or at least have been exposed to it, to like it.  Many people say to me that Asian cuisine is lighter than Western cuisine.  Among the different types of Western bread, rye bread is one that always seems to have a heavy taste and heavy texture.  I think that is the problem that my family has with it.  The challenge for me is to make a lighter tasting rye bread than most rye recipes.  There is no doubt that rye is very flavorful, but my family can't get past the heavy texture at this stage.  Like you, I am also learning about rye.

ehanner's picture
ehanner

Beautiful post. This is one of my favorite breads Shiao-Ping. I don't always make it in a Miche form but it is a nice table bread every one likes to enjoy as hunger attacks them. I'm always surprised that this springs so well in the oven after laying so flat when loaded. Do you have a similar experience? Our flours are likely so different..


So your daughter is off on her first big adventure on her own. I can relate to that. Lucky son!


Eric

Shiao-Ping's picture
Shiao-Ping

Isn't there something to be said about our familiar and favourite bread?  A few years ago I noticed that all of a sudden there were many cookbooks under the same title of comfort foods.  Our familiar and favourite bread is our comfort food, isn't it.  They are never grand, but they are always very warm to our heart. 


Like your brilliant idea of Susan's simple sourdough challenge, perhaps this can be another similar idea - a Home Miche challenge?!!   No, no, we don't want challenge of any sort, we just want sharing.


The oven spring I get isn't always spectacular.  I find, though, even when there was no noticeable oven spring, the crumb is still reasonably open.   


I think this trip my daughter is having will be the one that she will remember fondly for many years to come.  


Thank you for your remarks, Eric.


Shiao-Ping

dmsnyder's picture
dmsnyder

David

Shiao-Ping's picture
Shiao-Ping

Shiao-Pign

marketwoman51's picture
marketwoman51

OMG....your bread is just beautiful.  I must get organized so I can buy different flours, a scale, a table to knead on, more bowls for rising, crocks to store my starter...goodness....

Shiao-Ping's picture
Shiao-Ping

Welcome again. 


Thanks.  Shiao-Ping

CaptainBatard's picture
CaptainBatard

I am going to try this Miche....I was wondering how much culture do you use for the build and for how much time do you let it ferment? Jeremy email me the spread sheet and it was 85-85-85 which looked odd to me and he said a stiff which when mixed wasn't.With so much culture,I guess i will have to keep my eye on it time wise! When you say stretch and fold and strokes...is that the French fold...like Bertinets video for sweet doughs?


Thanks


judd

Shiao-Ping's picture
Shiao-Ping

Jeremy did mention a stiff starter somewhere in the comments to his post.  Also, 85 x 3 = 255, not 225.  


The starter in my House Miche was refreshed with 2 1/2 times flour (or put another way, starter was 40% of the added flour).   It took appox. 6 hours only for it to reach 2 1/2 times its original volume.  It's summer here so things happen quite fast.  


My stretch and folds are stretching and folding the dough onto itself in a bowl.  It is not the French fold, too troublesome. 


Hope this is clear.


Shiao-Ping

rossnroller's picture
rossnroller

Just baked your miche this morning, and was VERY pleased with the result.



 


 



THANKS for sharing the recipe! A truly beautiful bread.


Cheers
Ross

Shiao-Ping's picture
Shiao-Ping

Hope your partner enjoys it as much as you do.


Shiao-Ping

rossnroller's picture
rossnroller

Oh, she does! Or I should say 'did' - we're through it already! Thanks again, Shiao-Ping. It's one of my very favourites. Love the way it retains its moisture and continues to develop depth of flavour the day after baking, and the next.


Looking forward to trying it with a little rye next time, but really, the flavour is great regardless.

joshuacronemeyer's picture
joshuacronemeyer

house miche


I bake this bread or a variation of it at least once a week.  Thanks for the inspiration! http://makingloaf.tumblr.com/post/3049542488/ive-been-up-on-that-high-hydration-ledge-for-a

Shiao-Ping's picture
Shiao-Ping

Hello, your bread looks awesome! So much nicer than my House Miche which was pale and unappetizing. Thanks for sharing your photos. People who love sourdough can never have enough bread photos!   Shiao-Ping 

Librarian's picture
Librarian

Thank you for this recipe the small ammount of full grain makes this DELIGHTFUL to sample. I love the taste, this is among the light rye from Leader

the best recipe I tried from here. I did everything according to your instructions, but due to work I had to ferment it in the fridge for 18 hours, I dechilled it for 1 hour,

it didnt look like it doubled at all, but in the oven the rise was sensational, weird how that differs from bread to bread, I will never fully understand that :D.

Great crust, amazing texture nice big pores, for the first time i had those little blisters on the crust I love much, this is a keeper. thank you for sharing !

Shiao-Ping's picture
Shiao-Ping

Thank you for taking the time to comment and paste your bread picture.  I tried to load the page a few times but still couldn't see your picture.  I don't know if there is something wrong at my end. 

Librarian's picture
Librarian

Sorry it worked yesterday i tried another storage option, thank you so much again for sharing this. I adore this bread.

 

Libereni's picture
Libereni

I tried this recipe today. I am really pleased. It is only my 4th SD bread and is by far the best one. Isn't perfect though, but that is down to me unfortunately. The dough was a bit loose/wet and I messed it up getting it onto the stone in the oven. It collapsed like a pancake and I was so disappointed. Went back after about 5 mins to spray the oven and saw that it had RISEN considerably. Have just succumbed and sliced into it, although I had vowed not to. Tastes great! Now, I have to practice a bit. My aim is to get mine to look as wonderful as yours. Thank you so much. x

 

Shiao-Ping's picture
Shiao-Ping

Thanks for your note.  I now use a pizza peel to turn my dough onto the baking stone, and I always line my dough with baking paper now, so there is no mess at all when the dough is loaded onto the stone.