France · Western Europe
Pain Miche
Also known as Miche
A large-format French sourdough round, bigger and denser than a boule, baked to be sliced and eaten gradually over several days rather than in one sitting.
Method
Wild Fermentation, Large Format
Hydration
73%
water to flour
Glycemic index
56
Medium GI
Energy
255 kcal
per 100 g
Sensory profile
- sourness
- 6
- sweetness
- 1
- crispiness
- 6
- chewiness
- 7
- aroma
- 7
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 255 kcal |
|---|---|
| Protein | 8.8 g |
| Carbohydrates | 48 g |
| of which sugars | 1 g |
| Fat | 1.3 g |
| Fiber | 3 g |
| Sodium | 470 mg |
Typical values; recipes vary.
Texture
- Very thick crust
- Dense long-keeping crumb
Typical ingredients
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.