flavorful dense and chewy but surprisingly moist crumb
The Bread Baker's Apprentice Challenge #33: Poilâne-style Miche. This bread is supposed to be very large at more than 4 pounds. I didn't think I would be able to handle that much dough and it will also take forever to eat it so I halved the recipe. The procedure is not very complicated. The dough has whole wheat flour (sifted) and doesn't use commercial yeast. I actually used half sifted and half finely ground organic whole wheat flour. For the final rise I put the dough on a linen-lined 10-inch skillet. I was not brave enough to score my initial on the top thinking I might ruin it so I stenciled the O which in my opinion is way too small for the size of the bread (12 inches wide and 3 inches tall).
The bread came out perfect. It's dense and chewy, slightly sour and nutty, and moist which surprised me. The best thing about this bread is it got better and more sour as it aged, so yummy on the third day. I haven't tasted the original pain Poilâne and have no idea if the flavor and texture of this bread come close to the real thing but I am happy with it and I think it is a keeper.
The bread came out perfect. It's dense and chewy, slightly sour and nutty, and moist which surprised me. The best thing about this bread is it got better and more sour as it aged, so yummy on the third day. I haven't tasted the original pain Poilâne and have no idea if the flavor and texture of this bread come close to the real thing but I am happy with it and I think it is a keeper.
I love the slices simply drizzled with buckwheat honey and sprinkled with flaked sea salt
Rating:
flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: 5