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