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13d • Updates 📢
It is Miche Week for Our Bake Like a Boulanger Masterclass!
Head over to the classroom to find the Miche formula and baking guide, ingredient list, and quick timeline in the Bake Like a Boulanger course.
We'll be baking Miche de l’Ours (pronounced meesh duh loorse) means Miche of the Bear. It seems a fitting name for a large substantial bread like miche that traditionally nourished a family. Historically, when freshly baked it was served fresh with butter; by the end of the week, it was still present in the form of pain perdu (French toast) or croutons for soup. It is sometimes said that miche is food that never gives up on the family.
This recipe is designed with ingredients easily found in most grocery stores and includes whole wheat flour, rye flour, bread flour, and all purpose flour. The blend of flours seeks to recreate a traditional French flour with lower protein and milled with a bit more of the wheat bran and germ than you'll find if American bread flour.
The total hydration, including the flour and water contributed by the starter, is 76%. You'll want to aim to maintain a dough temperature of 76 F throughout fermentation. Traditionally it is baked 'bien cuit' to a dark mahogany color as you can see in the photos from my test bake last week.
And remember to click on the check mark at the top right corner of each page to document your progress. Even if you're not baking along, you'll find lots of interesting information about French baking and bread culture.
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It is Miche Week for Our Bake Like a Boulanger Masterclass!
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