In last night’s Rustic Artisan Breads class we made Quebec Miche.
Miche is basically a French country loaf. It comes from the days of communal baking. The tradition of miche and community ovens were brought to Canada from France by early settler’s and remained until the early 20th century. The loaves are preferrably made with sifted whole wheat; however, in Quebec when wheat was less abundant rye flour or pea flour was often added to the dough. The loaves often weighed upwards of 4 kg depending on how often during the week bread was baked.
For our Quebec Miche, we ended up using oragnic stone ground whole wheat bread flour. We also used a pate fermentee that we had made the following week. The pate fermentee included: pastry flour, strong baker’s flour, salt, yeast, and very cold water. The we added that pate fermentee to: organic whole wheat bread flour, strong baker’s flour, water, yeast, and salt. We made 4 kg of bread dough, which we ultimately diveed into two 2kg free form loaves. It was alot of work working with that much dough, but the loaves turned out amazing! 🙂