Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Miche 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
    Apple, Carrot & Walnut Muffins
    Babka
    Bleu Cheese Biscuits
    Blueberry Muffins
    Boule
    Bubbat
    Challah
    Country Banana Bread
    Dark & Stormy Wheat
    Deever Rolls
    Dixie Bread
    English Muffin Bread
    English Muffins
    Gingerbread
    High-Fiber Morning Muffins
    Irish Soda Bread
    Miche
    Pull-Apart Loaf Bread
    Scandinavian Rye
    Scones
    Whole Wheat Bread
    Zucchini Bread
Breakfast
Contest Rules
Desserts
Dinners
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Miche

A large, darkly browned, whole wheat sourdough bread developed by Lionel Poilâne, the French boulanger (artisan baker). The miche, or pain Poilâne is his most famous creation.

US breadmaster Peter Reinhart replicated the pain Poilâne in his book below, so rather than type out the whole laborious process, I'll assume that those of you truly interesting in tackling it (and it is worth trying), will get his book.

And when you make it, you have to take a picture of yourself holding it.



Comments: Send us comments about this recipe steve@pulpkitchen.com