Comments on: High-Extraction Miche http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 09 Feb 2012 21:53:58 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: PhilMissingLink http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-21912 PhilMissingLink Tue, 15 Nov 2011 19:34:09 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-21912 Hello, I have visiting Germany for 40 years with my wife. Of the things I miss most when I am here at home is the German "Landbrot" or "Bauernbrot". I have a baker uncle there who I asked once for a recipe and the only things he could give me were the type of special wheat flour required (type 405?) and a recipe that wasn't possible because of the 50 kilo bags of flour and the scaling of ingredients. I have been on a quest for a recipe for many years since. One key came when I discovered that the bread is called "Miche" here. Then I found your blog. I made (baked) a Miche this morning using half your ingredients as a trial and I am thrilled. This is a reasonably simple recipe that produced exactly the bread that I love when I am in Germany. Thank You! Thank You! the missing Link -long winded comment Hello,
I have visiting Germany for 40 years with my wife. Of the things I miss most when I am here at home is the German “Landbrot” or “Bauernbrot”. I have a baker uncle there who I asked once for a recipe and the only things he could give me were the type of special wheat flour required (type 405?) and a recipe that wasn’t possible because of the 50 kilo bags of flour and the scaling of ingredients. I have been on a quest for a recipe for many years since. One key came when I discovered that the bread is called “Miche” here. Then I found your blog. I made (baked) a Miche this morning using half your ingredients as a trial and I am thrilled. This is a reasonably simple recipe that produced exactly the bread that I love when I am in Germany.
Thank You!
Thank You!
the missing Link -long winded comment

]]> By: Francis-Olive http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-18247 Francis-Olive Wed, 20 Apr 2011 04:45:27 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-18247 Hi Susan. What if we have 125% starters? How do we adjust recipes up/down that require different starter hydration percentages? Thanks! Hi Susan. What if we have 125% starters? How do we adjust recipes up/down that require different starter hydration percentages? Thanks!

]]> By: Frank http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-16115 Frank Fri, 12 Nov 2010 09:28:18 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-16115 I think the word we're all looking for is "rump." That too is used in English to signify similarly shaped objects. What do you think? I myself love miche. I wish more people around me did as well, but I can really go through the stuff. Usually I just adapt a rough 1, 2, 3 approach to levain (50%), water, and flour respectively, with at least 50 % WW. I will have to look into the HM flours... Sorry to chatter on, but I assume the extra stages with the levain are for pungency? I think the word we’re all looking for is “rump.” That too is used in English to signify similarly shaped objects. What do you think?

I myself love miche. I wish more people around me did as well, but I can really go through the stuff. Usually I just adapt a rough 1, 2, 3 approach to levain (50%), water, and flour respectively, with at least 50 % WW. I will have to look into the HM flours…

Sorry to chatter on, but I assume the extra stages with the levain are for pungency?

]]> By: Epic Bread Baking: The Miche http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-14324 Epic Bread Baking: The Miche Mon, 07 Jun 2010 14:52:36 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-14324 [...] what would be? The name for this large style of bread is “miche”. According to the Internet it is French slang for “butt check”, which is why I don’t trust the Internet. It [...] [...] what would be? The name for this large style of bread is “miche”. According to the Internet it is French slang for “butt check”, which is why I don’t trust the Internet. It [...]

]]> By: crisp duck breast on a shaved winter salad http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-12291 crisp duck breast on a shaved winter salad Sun, 29 Nov 2009 01:26:33 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-12291 [...] 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, [...] [...] 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 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-9801 Susan Wed, 01 Jul 2009 17:19:08 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-9801 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! 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 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-9770 Highheat Mon, 29 Jun 2009 18:26:14 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-9770 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. 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 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-3452 Jane Sat, 24 May 2008 13:12:02 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-3452 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 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 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-1998 Susan Sat, 05 Jan 2008 12:13:26 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-1998 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! 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 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/comment-page-1/#comment-1983 Dan Fri, 04 Jan 2008 03:54:31 +0000 http://www.wildyeastblog.com/2007/10/01/high-extraction-miche/#comment-1983 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? 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?

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