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Author Topic: Miche Pointe-a-Callière Overview  (Read 1231 times)

Offline Paul

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Miche Pointe-a-Callière Overview
« on: April 24, 2012, 08:29:49 PM »
This miche (which simply means a very large loaf and pronounced "meesh") is an adaptation by Mr Hamelman of a recipe by James MacGuire of Montréal. This recipe makes a 3 lb, 10 oz home loaf (1666 grams) while the commercial amounts make a 5 lb loaf. The aim of the bread is to have a low profile. Note the instructions that the dough, during final proof, should be placed in such a way that nothing touches the sides.

Found error: Some editions of the book have the HOME version of the Final Dough listed with 2¼ (2.25) cup of water: this is incorrect.
1 lb, 6.4 oz of water is 2¾ (2.75) cups.
Alternatively, you can weigh 635 grams of water.

This recipe is found on page 164, in the Levain Breads section.

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