Miche, pointe-à-callière from Bread - A Baker's Book of Techniques and Recipes (page 164) by Jeffrey Hamelman

  • stiff levain
  • high extraction whole wheat flour

  • EYB Comments

    Whole-wheat flour and white flour can be substituted for the high extraction whole-wheat flour. Bread requires 12 hours for preparation of the stiff-textured levain and 5 hours fermentation before baking. You may use the Developing a stiff levain culture recipe on p. 360.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Whole-wheat flour and white flour can be substituted for the high extraction whole-wheat flour. Bread requires 12 hours for preparation of the stiff-textured levain and 5 hours fermentation before baking. You may use the Developing a stiff levain culture recipe on p. 360.

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