![]() ![]() It carries a wide range of colors, from light tans to dark hazel, and each slice has its character. It's crisp and substantial but not overly husky or overbearing it's the perfect match to the supple interior. The texture of the crust in this miche is phenomenal. I find the flavors in this loaf continue to develop and intensify one to two days after baking, and it's the second day after baking when I find the flavor of einkorn at its paramount: nutty, sweet, and, dare I say, buttery. Each bite feels good it makes your body feel good you know it’s healthy food. The high percentage of freshly milled einkorn and high extraction flour mean this is wholesome bread. But there's still a place for this beautiful and enticing loaf. Over time as the central community oven became increasingly scarce, these large loaves began to fall out of favor, and they were replaced by more ephemeral bread meant to be consumed entirely on a baking day. If you think about it, a massive round loaf is probably the most efficient way to bake large quantities of dough: It takes up less space in the oven, has plenty of crust, can be divided and wrapped up, and if it’s meant to go to a single destination, a single loaf makes sense. Traditionally, they were meant to sustain a family for the days between their turn baking in the communal oven (and with natural leavening and all the subtle acidity built up through lengthy fermentation, they certainly will stay good for a long time 3). Miche are large, round country-style loaves. The loaf is so heavy it requires two hands to lift- oh, what a statement it makes. Substantial in size, it is the ideal centerpiece for breaking bread with others, and its hearty flavor and nourishing quality will hearten all who gather at the dinner table. ![]() ![]() This hefty einkorn miche bread recipe embodies community. ![]()
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