The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

miche pointe-a-caillere

Juergen Krauss's picture
Juergen Krauss

To David Snyder. 

Thank you for encouraging me to go BIG.

This is the biggest single loaf I ever made, and it is as big as my oven can handle.

Hamelmans Miche Pointe-A-Caillere, made with Bacheldre ... Unbleached White flour.

** Added: a picture of the flour I used, at the end of the post **

Dough weight: 2300g

Baked weight: 1935g

Diameter: 32cm

Height: 9.5cm




Here the picture of three flours:

Left is Waitrose organic stoneground white bread flour

Middle is Bacheldre Organic Stoneground Unbleached White, this is the one I used for the miche above

Right is Shipton Mill Organic Stoneground Wholegrain Wheat

Juergen Krauss's picture
Juergen Krauss


Along with croissants, the miches (Hamelman and Shiao-Pings post Miche Gerard Rubaud, the post that initially lured me into TFL) felt quite out of reach, and I had as many failures as trials.

Recently I ordered a bag of 

Bacheldre Watermill Organic Stoneground Strong Unbleached White Flour

in the belief it was strong white flour.

Well, it is actually high extraction flour, and at last I managed to make Hamelman's Miche Pointe-A-Caillere with it.

It is just the right stuff for this bread. The dough handles like a treat (at 85%  hydration).

And the result -veeeery tasty. My 7-year-old gobeled down 2 slices (topped with marmalade) and even made his way through the crust!

Here is what it looks like:

And here the crumb:

I made two little 500g miches, are they michelles then, or maybe michettes?

And here is the man who REALLY loves daddy's bread:



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