The Fresh Loaf

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Miche made with dark beer.

dmsnyder's picture
dmsnyder

Miche made with dark beer.

I was visiting the King Arthur Flour web site last week and, as I usually do, wandered into the "Professional" section of the site to see what might be new. There, I found a new formula for "Harpoon Miche." You know, with a name like that, I had to check it out. It sounded like a bread that would stick in your ribs ... if you weren't careful.

It turned out the "Harpoon Miche" is a sourdough bread made with both wheat flour-based and whole rye-fed starters, and about half the liquid in the final dough is dark beer. Well, "Harpoon Miche" fizzed its way right to the head of my "to bake list." Now, I assume the "Harpoon" refers to the brewery from whence the KAF bakers get the dark beer they use. Not being in Northern New England but in Northern California, I used a favorite dark beer from San Francisco's Anchor Steam brewery. So, let's call what I baked today " Brekle's Brown Miche."

Here is a link to the KAF "Harpoon Miche" formula:       Harpoon Miche   

This is an 80% hydration dough, and it is downright gloppy. Even with good dough strength, it spreads like crazy. So, I decided to bake my loaves in cast iron Dutch ovens à la Tartine Bread. I think it worked quite well.

Cooling miches

 

Cut loaf profile

Crumb close-up

Slice

 I cut one of the loaves about 4 hours after they were out of the oven. The crust was still crunchy. The crumb was moist but well-baked. The bread had a definite aroma of dark beer. I tasted it first plain. The crumb was tender-chewy. The flavor was typical of mixed flour sourdough breads, but with the added winey flavor of the Brekle's Brown beer. I then had a slice with some lovely Cotswold cheese, and that was a fabulous combination. We had some more with dinner (baked salmon, chard, potatoes roasted with aglioni and roasted beets in mustard vinaigrette.) 

This is a delicious bread with a complex and somewhat novel flavor. I'll see how an overnight rest changes it. As of now, I think it is best suited to accompany cheeses, smoked meats and winey beef or lamb braises. I wonder how it will be with my usual breakfast almond butter.

Happy baking!

David

Comments

Ru007's picture
Ru007

Very nice looking crumb and crust :)

I've only baked with beer once and I loved it so this is definitely one to try.

I'm a cheese fan so I'm glad to hear it goes well with cheeses :)

I don't have a DO, so do you think I should just go ahead with a free standing loaf and hope for some nice spring even if it spreads or would a tin be better?

Ru

 

dmsnyder's picture
dmsnyder

My loaves were over-proofed a bit, although the DO effect more than makes up for it!

If you don't have a DO, you could bake free-standing on a stone that is well-pre-heated. Steam you oven well. I actually don't have a lot of experience with baking in tins. An interesting solution.

Whichever you go with, please let us know how it works for you!

David

Ru007's picture
Ru007

Know what happens. 

This week's bake is already planned so I think this one is scheduled for two weeks from now! 

Thanks David

Happy baking :)

PalwithnoovenP's picture
PalwithnoovenP

Your breads always have personality and this one is no different. I am not a fan of beer because I don't drink but I think it complements the whole grains here well just like some of my favorite dishes enhanced by beer. I am open to baking with it too.

Happy baking Sir!

dmsnyder's picture
dmsnyder

I posted photos of this bread on "The Perfect Loaf" FP page hosted by Sam Fromartz, and Martin Philip liked it and left some nice comments. Martin is the Head Baker at King Arthur Flour and revealed that this formula is one he developed.

Made my day.

David

dabrownman's picture
dabrownman

dark beer.  Now that is a near white bread Lucy would howl about!  Well crafted too.  Love the bold bake and the open crumb.  This one has to be tasty.  Has Martin taken over for JH now a days?  Well done and 

Happy baking David

dmsnyder's picture
dmsnyder

Jeffrey is head of "Baking Education" and has been for a few years. Martin has been head baker in KAF's production bakery for a couple years or more. 

I asked Martin what he though the dark beer contributed to the bread, and he said it added a depth of flavor. I think that is correct. If tasting this bread without knowing the formula, I would guess it had a higher percentage of whole grains. 

David

dabrownman's picture
dabrownman

big difference when it comes to dding complex taste - other beers not so much that I can tell at any rate.  I'm guessing that JH rubbed off on Martin after all those years they were slashing baguettes differently so they would know who slashed which ones:-)

Isand66's picture
Isand66

Great bake David.

I think I may have bought this one from the KAF store a few years ago or at least something close.  If it tasted half as good then I'm sure it was a winner.

Regards,
Ian

dmsnyder's picture
dmsnyder

I don't know when KA started selling this bread. Martin told me he went through several iterations before settling on the one that they now have on the KAF web site.

It's different with the subtle flavor of the dark beer, but I like it. I would bet it tastes different with different dark beers. I think I would like it best with a mellow and not too hoppy one, like a nut brown ale.

David

baybakin's picture
baybakin

Looks great!

I love the Brekle's Brown, I'll have to try out this formula but using what have around the house.

dmsnyder's picture
dmsnyder

I happened to have the Brekle's Brown in the fridge, only a couple 6-packs mind you. ;-)

If you do try it, let us know what you think ... and what beer you use.

David

Moulin's picture
Moulin

Hi,

I am trying this recipe today after I read it like you on the King Arthur Website.

I followed the exact proportion and found that the dough was almost liquid, so much that even the "tartine way" would not work. 

I would like to know if you have had more experience with this recipe since you posted it? Do you think starting the autolyse only with beer would be wise and add water later to get a manageable dough?

Thanks for any suggestion on this.

 

dmsnyder's picture
dmsnyder

No, I haven't made this bread again. I decided I don't care for the flavor profile. 

I don't recall the details of the formula - made it once well over a year ago. 

David