The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This miche has a superb flavor!

Syd's picture

This miche has a superb flavor!

Inspired by all the miche baking of late (breadsong's, dmsnyder's and Ryan Sandler's to mention but a few that I can remember) I just had to bake one for myself to see what all the fuss was about.  I followed dmsnyder's recipe to the letter and (wow)! at the risk of sounding over excited, this has to be one of the best tasting breads that I have ever had the good fortune to sink my gnashers into!  I knew I was onto a good thing when I started to toast the wheat germ.  It released a sweet, malty smell that was intoxicating and had me doing a little dance in the kitchen.  I don't know who came up with that idea, but toasting that wheat germ was a stroke of sheer genius.  

I was tempted to cut down on the salt.  dmsnyder's recipe calls for 2.5% and at first I put in 2%, but after I tasted the raw dough, I realised it could do with the full 2.5%.  The extra salt is needed to offset the sweetness of the wheat germ.

The only addition I made was a 0.5% addition of diastatic malt because I have had really good results with it lately, particularly with sourdoughs that are retarted overnight. 


The crust:



The crumb:


The taste really is something to write home about.  Like dmsnyder, I cut it after four hours.  It is one of those loaves that you want to tear open right there on the baking stone.  The crust shattered into little shards when I cut it.  It was beautifully crisp with a deep caramel, wheat flavor.  The crumb was tender and sweet with a very mild tang:  the perfect contrast to the crust.  It had a whole lot of levels of flavor that I can't even begin to describe, but suffice it to say, it had me oohing and ahhing and wishing I had doubled the recipe. (I had been tempted to scale down the quanitities and I am so glad I didn't).  Many thanks to all those who inspired me to bake this and especially to dmsnyder for the recipe.  This one is definitely a keeper.



dmsnyder's picture

Fabulous crust and crumb!

I'm glad you enjoyed this bread. It's definitely an outstanding formula. Those guys and gals at SFBI deserve the thanks.


breadsong's picture

Syd, What a beautiful crust and crumb...and a great description of the aromas and flavors in your loaf.
mmm, sounds mouthwatering, must bake one of these soon (thanks for your inspiration)!
from breadsong

Franko's picture

That's a beauty all-right Syd!

The crust is great, I love it, but that translucent, consistent crumb is what I think makes this loaf such a standout. The levels of flavour you mention are largely due to the dough being carefully fermented throughout the process, and the crumb is evidence of this.

Nicely done!


Syd's picture

Thanks to David, breadsong and Franko for your encouraging comments.  I am an avid reader (and admirer) of the three of your respective blogs. 




Mebake's picture

Perfect Miche, Syd. I would love if you could have shown us the profile on that beautiful miche.


longhorn's picture

I will have to get in line and make one too. This week it must be a Pane di Genzano but next week...???? (It must be big loaf time at the ranch!)

Beautiful loaf, Syd. And awesome crumb! Very inspirational!


Syd's picture

Thanks, Mebake. You're right, I should have taken cross section photo, too.


Thanks for your compliments, too, Jay.  :)