The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Miche / Pain Poilâne

lilo's picture

Miche / Pain Poilâne

I tried baking the Miche / Pain Poilâne from the BBA.  It looks like it should, but it seems dense and very sour almost like vinegar.  What is the consistency of this bread supposed to be and how sour is it supposed to taste?  Also it is really hard to cut into.  Is the crust supposed to be that thick?

wwiiggggiinnss's picture
wwiiggggiinnss (not verified)

I've made it a couple times and got similar results.

I wasn't impressed.

I prefer Leader's approximation in Local Breads, p. 118, his Pain au levain complet.