Mixed-Flour Miche

Preparation info

  • Dough Yield: About


    loaves at 5 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

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,