a miche for the season

Aah, fall, my favorite season. Cooler temperatures, not much chance of rain, at least here in Colorado, and bold colors – yellows, ochres, oranges and russets – that make my daily commute more enjoyable than any other time of the year. Fall also starts me to thinking about hearty, comfort foods like soups, stews, fruit pies and whole grain breads.

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So, for the month of October I’m saying goodbye to my September experience making the wonderful Pain de Champagne and moving on to the Poilâne-Style Miche described in Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread.

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Of course, I’m not attempting a two-kilo round loaf in my home oven. I’ll take Reinhart’s suggestion and divide the dough into smaller “petits pains Poilâne” and see how that goes.

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That’s all for now! How does fall inspire you?

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