Comments on: High-Extraction Miche

By: crisp duck breast on a shaved winter salad

crisp duck breast on a shaved winter salad — Sun, 29 Nov 2009 01:26:33 +0000

[...] fine lunch for a day off. My husband and I enjoyed this with a glass of vino and some great miche bread while the rest of the USA was having left-over turkey sandwiches, [...]

By: Susan

Susan — Wed, 01 Jul 2009 17:19:08 +0000

Highheat, for lean breads such as this, 210F is a good temperature to shoot for. And even when it reaches that, try leaving it to bake longer if the crust does not seem done; it is very difficult to overbake bread!

By: Highheat

Highheat — Mon, 29 Jun 2009 18:26:14 +0000

Just made the miche from Golden Buffalo and got great rise and taste. I had to leave it in oven for about one hour. I now see that your pictures show thicker and darker crust. Do you think I should increase baking temp (450) or increase time (the interior temp was perfect 205)? Thanks for posting this recipe.

By: Jane

Jane — Sat, 24 May 2008 13:12:02 +0000

In proper French it means “large round bread”, in slang it means “butt” or “bum”. Nice!
Anyway, I will try out your checkered butt replacing the high-extraction with T110. I use it a lot because it gives a wonderful taste and texture to bread. I haven’t tried a “levain bread” with these types of builds. I’ve been scared off them because of a couple of breads I did on a three day timing that turned out not that great. I found the flavor was lost. Strange! But, I will try again!! I’ll let you know.
Jane

By: Susan

Susan — Sat, 05 Jan 2008 12:13:26 +0000

Dan, I’ve no experience to speak of with spelt. It’s something I’m meaning to experiment with. I’m glad the miche turned out well!

By: Dan

Dan — Fri, 04 Jan 2008 03:54:31 +0000

Made the Miche over the last couple of days and it turned out great. My newly adapted frigid weather starter technique seems to be working well. Thank you for the suggestions. Have you had much experience with Spelt Flour?

By: Susan

Susan — Wed, 03 Oct 2007 05:45:14 +0000

Hi Kellypea, thanks and welcome!

Jeremy, I enjoyed listening to your interview with Daniel Leader. I’ll bet the Swiss flour made excellent bread.

Lewis, you are very kind. Thank you for reading.

BZ, no book in my immediate future but I’m truly honored and happy that you enjoy my blog.

Liz and Kim, mini-miche, yes of course. Since you will need to bake smaller loaves for a shorter time, you might want a little higher temperature to make sure you get the crust nice and dark.

By: Kim

Kim — Tue, 02 Oct 2007 04:07:12 +0000

Susan
Your miche is great. I placed an order for the Golden Buffalo flour a few day ago, will try your recipe. I also have same question as Liz, can I baked them into two smaller loaves? Thanks

By: fleur-de-liz

fleur-de-liz — Mon, 01 Oct 2007 23:24:36 +0000

That’s my idea of bread. Will definitely try this one out. I do have some Golden Buffalo, which is one of my favorite flours. Also, recently purchased a grain mill and was planning on trying to use a fine screened tamis to sift out the bran. This one may be for next weekend’s bake. I know these are typically baked in large loaves, but do you think it could be baked in two smaller loaves? Le Pain Susan!
Liz

By: blue zebra

blue zebra — Mon, 01 Oct 2007 22:44:53 +0000

Good Lord girl! Just when I think it’s safe to lift my head! What incredible bread!!!!!! Listen well Susan, WRITE THE BOOK soon! I will buy it.

You are incredibly talented.