The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Poilane-Style Miche (from BBA)

WatertownNewbie's picture
WatertownNewbie

Poilane-Style Miche (from BBA)

This is such a fun bread to make, and in contrast to loaves that weigh a pound or two, this one weighed in at 1886 grams (~ 4.16 pounds).  It is from The Bread Baker's Apprentice (by Reinhart), and for those who have the book you will likely recognize the loaf as the one in the cover photo.

Made with half bread flour and half whole wheat, this bread has a great flavor, a somewhat tight but not dense crumb, and a superbly thin and tangy crust.  I enjoy this bread by itself or toasted with butter or jam.  I gave a friend a loaf a few weeks ago, and he said they were using it for French toast.  A truly versatile bread, and it will last several days.

If you are looking for a break from whatever your usual bread might be, consider this one.

Another view from an angle.

And the crumb.

Happy baking -- and stay healthy.

Comments

alfanso's picture
alfanso

is the gal cradling the Miche.   Good looking results with some fair height to it.  Typical miches tend to flatten our due to their own weight.

BBA was the book that walked me through the step by step process in the years prior to TFL's existence.  Prior to that, my doughs were mostly clumps of goop on the counter top or clumps of "bread" out of the oven.

WatertownNewbie's picture
WatertownNewbie

Many thanks for your comments.  The oven spring is likely from correctly judging the bulk fermentation and the proofing (and kudos to the wee beasties in my starter).  I have made this bread a few times, which helps recognize the visual clues.

Happy baking -- and stay safe and healthy.

Ted

pall.ecuador's picture
pall.ecuador

How does this compare to Reinhart's Poilane style Miche? I don't have my BBA with me right now so I can't compare the recipe.  Looks like a similar turn out thought I don't think Reinhart's had yogurt in it.  Looks tasty. 

WatertownNewbie's picture
WatertownNewbie

This IS Reinhart's Poilane-Style Miche (as the title of my posting indicates).

pall.ecuador's picture
pall.ecuador

I thought I had commented on this http://www.thefreshloaf.com/node/62688/first-attempt-poil%C3%A2nestyle-sourdough and was using your fine bread as a comparison. Your bread looks great, sorry about that.