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New Miche Bread Awakens Thoughts of Paris

By: Jessie Kuhn | Staff Writer
On: May 15, 2015

Rip away a piece of our new Miche, and run your fingers from the crust’s chewy exterior to its dense, moist interior. Taste it and it’s clear that you are experiencing something truly unique and perhaps a bit indescribable as the sweetness of wheat dances into a stronger, more acetic flavor. You’ll instantly be transported to the quintessential bakery-lined street in Paris that Calvin Mayne describes on page 2, where he recalls savoring Pain au Levain, the inspiration behind our Miche.

“With its dark, hearty crust and natural sour note, it’s the kind of loaf you imagine the old French baker takes home and eats with his family,” Calvin says. And that’s just what we advise. Bring it to the dinner table and pair it with European-style butter, like that from Vermont Creamery, and enjoy.

Pain au Levain is a must-eat whenever Calvin visits France. Upon returning from the European trip he took along with several DLM associates in 2013, he shared his impressions of the bread with Joey Wrobel, DLM Bakehouse Manager. It was decided: We must master baking this flavorful yet complex bread, and Joey and team made it their mission to do just that. The results of this quest can now be found at the DLM Bakery. Our Miche is made using wild yeast and incorporates a unique flour, procured by our friends at King Arthur Flour, that is scarcely used or even heard of by most area bakers. This special flour is sifted with wheat and whole rye flour and then folded into our perfected Sourdough base. “The result is a flavor unlike anything I’ve ever experienced before … It’s a soft, moist bread, but it’s dense. It literally melts in your mouth,” Joey says. “It’s a taste of France.”

After hand-shaping the bread, it undergoes slow-fermentation to yield the ultimate taste. In addition to the complex flavor produced by the unique mix of wheat, rye, and high-extraction flours with hints of sourdough, it’s a bread that doesn’t truly reach its flavor peak until it has sat for at least 12 hours. Its shelf life extends longer than the typical fresh-baked loaf, thanks to its moist interior. “If you buy it in the morning, it’ll be perfect for dinner and even better the next day,” Joey says.

Calvin agrees: “This bread even gets better tasting a day or two after we bake it. Slice it thin and take on a picnic with some good cheeses, charcuterie, etc.” So like a fine wine, we’ve finally developed a fresh-baked bread that really does get better with age.