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23d • Bread Banter 💬 🥖
Word of the Day is...MICHE
The term miche literally translates to "loaf" or "large round loaf" and is pronounced meesh.
In the realm of traditional French sourdough, a miche represents the pinnacle of rustic baking—a substantial, hand-shaped boule that can weigh anywhere from one to several kilograms, typically made with high-extraction flours and a natural levain. Historically, these large loaves were the heart of French village life; because communal ovens were often fired only once a week, families required enormous, thick-crusted breads that could retain moisture and stay edible for many days.
This necessity birthed the iconic miche Poilâne, which revitalized interest in stone-ground grains and natural fermentation during the mid-20th century. When you bake a miche, you are managing a massive amount of thermal mass, requiring a carefully timed cuisson to ensure the center is fully baked without burning the exterior, a process that ultimately yields a deep, complex flavor profile far more intense than that of a smaller baguette or bâtard.
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Word of the Day is...MICHE
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