The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yet another miche!

Syd's picture
Syd

Yet another miche!

 


I just can't seem to get enough of dmsnyder's miche.  The taste lingers on in my mouth for hours after I have finished eating it.  It has a nutty, wheaty, caramel flavour to it that is quite addictive.  I have been dreaming about it for the last two weeks since I first made it. Now that Chinese New Year has arrived, and I finally have time to make it again, I have wasted no time in mixing one up.


I think the outstanding flavour of this miche can be attributed to two things:  the addition of toasted wheatgerm and, as dmsnyder puts it, a bold bake.  (I love the alliteration there.  It makes it sound quite naughty: as if it were something one shouldn't be doing).


My advice to anyone trying this recipe:



  • Don't change anything.  It is PERFECT as it is.

  • Don't cut down on the quantities.  You will be sorry.  Trust me.

  • Do give it a bold bake.  You want the crust to look almost like old leather.  It is part of the character of the loaf and it is that caramelisation of the crust which will have you drooling for more.  Of course, you don't want it to burn it, so keep a close eye on it.  It needs a full 60 mins., if not, 65.



I went for the traditional diamond pattern scoring this time.


 



This was, indeed, a very bold bake. The crust has tremendous flavour.


 



This time I remembered to include a profile shot.


 



The crumb is tender with some nice translucent cell walls.


Syd

PMcCool's picture
PMcCool

That is a gorgeous miche, Syd!  No wonder you keep coming back to it.


Paul

Syd's picture
Syd

Thanks, Paul.  This recipe is definitely a keeper.

nicodvb's picture
nicodvb

it's simply gorgeous!!

Syd's picture
Syd

Thanks, Nico. :)

Floydm's picture
Floydm

Beautiful, Syd.

Syd's picture
Syd

Thank you, Floyd. :)

ehanner's picture
ehanner

Excellent post Syd! I couldn't agree with you more about the formula, it is just perfect. The folks at SFBI who put this together originally are masters in the trade. Your scoring is terrific also. Great job Syd!


Eric

Syd's picture
Syd

Yes, no need to tweak this one.  Most times I will always make some sort of a change to a recipe to suit my own needs or tastes, but this one is a winner as is. 


Syd

breadsong's picture
breadsong

Hello Syd (& Eric!),
I agree with everything Eric has said here.
You are certainly doing a lovely job with this formula - what a beautiful miche.
from breadsong

Syd's picture
Syd

Thanks breadsong :) It's keeps so well and it improves in flavour over time.  It is the kind of loaf that makes great everyday  bread.


regards,


Syd

dmsnyder's picture
dmsnyder

I agree with all your tips, too.


David

Syd's picture
Syd

Thanks, David. :)

longhorn's picture
longhorn

We may have to nickname TFL "Miche City". Geesh there are a bunch of beautiful mcihe coming out of our ovens!


Well done Syd! Bravo!


Jay

Syd's picture
Syd

Yes, all those beautiful miche inspired me to make one to see what all the fuss was about.  I had never baked one before.  Now I am sold.  Thanks, Jay.


Syd

tomcatsgirl's picture
tomcatsgirl

Just beautiful Syd it makes my mouth water.

Syd's picture
Syd

Thanks, tomcatsgirl. :)

freerk's picture
freerk

o yes! What a beauty Syd!


 


I'm all charged and ready to go on my third miche here, with the freshest of flours, wheat germ that is unlike anything i tasted, straight from the mill. I'm gonna put it all towards this bread of breads.


 


I love my job and don't mind working on weekends in general, but now I would seriously wish I was off tomorrow!!!!


 


warm regards from Amsterdam!


 


Freerk

Syd's picture
Syd

(Sigh)  Wish I could buy fresh from the mill, too.  :(  Hope you get some time off to  bake your miche.  I feel the same about my job, but sometimes it gets in the way of my baking! :)


regards,


Syd

Franko's picture
Franko

Fabulous miche Syd!


The very best kind of crumb to have. Love the crust as well!


Franko

Syd's picture
Syd

Thanks, Franko. :)  My crumb has improved significantly since I started adding a small amount of diastatic malt to my flour.  It also contributes to the crust colour. 


Syd