The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Eugenio Pol - Micca di Montagna review and comparison

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JoeVa's picture
JoeVa

Eugenio Pol - Micca di Montagna review and comparison

Comments

varda's picture
varda

So do I understand that the picture of the person walking along with the basket is Eugenio Pol?  What a great picture.   I wonder how much your lack of enthusiasm for his bread had to do with how old it was by the time you got it.   Too bad Mr. Pol didn't get back to you.   I enjoyed your post and photos.   -Varda

JoeVa's picture
JoeVa

So do I understand that the picture of the person walking along with the basket is Eugenio Pol?

Yes, he is. Lovely picture!

I wonder how much your lack of enthusiasm for his bread had to do with how old it was by the time you got it.

I think this is not related to the age of the loaf. It's a characteristic of the bread achieved through the process (the type of flour, the fermentation, ecc.). I didn't what to say this is bad, these are just MY subjective opinions and I would love to see more and more bakers like Pol in Italy. I know people that like the profile of Pol's miche but I like my sourdough very moistly and when I got this, it is so even after two or three days at room temperature (sure less and less over the time but you can feel this). I remember a miche in Lyon that had this moistness for over a week.

Sometime I have the sensation (should I say I'm convinced) that people is not alway ready (maybe they lost over the time) to some of the characteristics of my favorite sourdough country miche:

  1. Acidity. I mean the good one, you know. I use to compare this to the one you get from a white yoghurt with a little addition of sugar. Lots of people lost this.
  2. Bold bake. This is really important, it completes and balance the taste profile of the bread. To many times I've to reply - it's not burn, it well caramelized, damn!
  3. Moistness. Even in this case people are used to the dry cottony crumb of nowadays bread.
Giovanni
PMcCool's picture
PMcCool

I would eat your bread any day!  Well put.

Paul

louie brown's picture
louie brown

And again a chance to pick up some Italian. Thanks, Joe.

I agree with your three characteristics. The bold bake is something that is too often overlooked.

anjuchaudary's picture
anjuchaudary

This is look so good. I always get many variety of bread information from your blog post. keep posting the good blog.
Gujarat Recipes

Mebake's picture
Mebake

I'am with paul.. Your Loaf looks more appealing, and cheaper :) Well done, Giovanni! You certainly have a charm when it comes to Miches..