Pain de miche is one of my favorite breads. Recently, I made a batch, doing a ferment with barley water. Not feeling too secure, I made the same amount with my wheat levain. Truth of the matter, they both were lovely so I just made a larger miche and combined the two ferments.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
0 Comments