Miche, the classic round loaves of bold, brown, crusty bread. I've a certain affinity to classic French country breads, something to slice for tartines, crumble into a soup or slather with butter and jam. Here are some of the recent miche bakes of the last few weeks.
Miche, a bread I've made for years, reminds me of my mother's accounts of growing up in a mountain village in France's Var region. She would often recall the way each family would make a large miche and bake in the communal village oven, loaves that lasted days. My...
Teff. It's a tiny seed from the Horn of Africa, and makes for a tricky flour that is high in nutrients and protein. If not careful and properly used, Teff can stick in your banneton, an expensive proposition for such an expensive but delicious grain. Recently I...
Miche again? Yup. It's always gonna be in my repertoire. The latest bach is the same formula I got from Bouley's when working there many years ago. Since I always fiddled with it using my standard 100 percent hydrated levain, I thought I'd try out my...
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