The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poilane-Style Miche

restever99's picture

Poilâne-Style Miche

August 21, 2010 - 5:31pm -- restever99

It's been a heck of a bread making weekend.  Considering downstair neighboors and the French method don't mix well, I decided to make them some loaves too.  11 one pound boules of sourdough are retarding in the fridge right now, but I was impatient and hungry so I baked one of them today.  Didn't turn out as dark as I like but that happens(my stomach was rushing me to get the rest of dinner in the oven.)  This is a Poilâne-Style Miche I modified from the BBA and my own experiance with Poilâne.  Critique, questions, and comments are always welcomed!

breadbakingbassplayer's picture

Hey again,

Here's a Poilane style miche using liquid levain that I baked on 3/4/10.  The flour mix was 75% WW, 25% AP at 75% hydration.  The liquid levain was made prefermenting 20% of total flour using all WW flour for the levain.  The salt was 1.8%.  Each miche was about 1500g before baking.


LA Baker's picture

Roasted Onion and Asiago Miche, don't have room in my fridge to do the 2nd proof?

August 13, 2009 - 1:48pm -- LA Baker


I just shaped my boules for the Roasted Onion and Asiago  Miche from the BBA.  Problem is, I don't have room in my fridge to put both baking sheets in?!  It's almost 2pm here in LA, and they've now been sitting out for about 30 minutes after shaping.  Can I bake them tonight??  Should I be waiting for them to double??

Thank you!!


CountryBoy's picture

Poilane-Style Miche and need for advice on a smoother crumb

March 19, 2008 - 6:33pm -- CountryBoy

A few days ago I baked a couple of loaves of Poilane-Style Miche from PR's BBA and they did ok but the crumb was tougher and waxier than I would have liked. Can people familiar with this recipe tell me how I might make the crumb lighter?  Should I put in a couple of eggs? Milk? Vegetable oil?  Since I am a novice I am reluctant to substitute with recipes I am not familiar with.

Please note below that since I have no easy access to medium grind WW flour I have, as P.Reinhart suggested, gone with the 50/50 of bread flour /WW flour alternative.  

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