Miche, Pointe-à-callière


Preparation info

  • Dough Yield: About


    loaves at 5 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

I Originally Tasted this Remarkable Bread from the hands of bread-master James MacGuire of Montreal. James developed this bread as an authentic rendition of the type of bread typically eaten by the early European settlers of Canada (Pointe à Callière was the site of Montreal’s original settlement, on the banks of the St. Lawrence River). I offer it here with very slight modification. The dough is soft, and is meant to be. The baked loaves are large, somewhat flat in appeara