This Miche has Some Characteristics Similar to the preceding one—the dough is fairly loose, the loaves are large, the cross section of the sliced loaf is rather flat, the crumb is attractively open, and the keeping quality is excellent. The present bread, like the preceding miche, is similar to the type of large, naturally fermented whole-grain loaves that were common on country tables for centuries throughout many parts of Europe. The flavor is different in the present loaf, due to the inclusion of some whole rye and the exchange of some white flour for part of the high-extraction wheat used in the previous formula. Whole-rye flour is preferred for its full flavor, but if unobtainable, medium rye can be substituted. If high-extraction whole-wheat flour can’t be found, complete whole-wheat flour (that is, 100 percent extraction) can be substituted.