Rise of Artisan Bread – traditional Miche in NYC

A friend in the States just shunted this link along about Artisan Bread:

The artcicle is about his miche but I suspect this is a generic photo; in any case, can’t tell which one is the miche.

I was making I pretty good 1.5 kg Miche last year but people stopped buying it, no doubt because it’s just too expensive. I make many hearth loaves weighing around 680g/1.5 lbs which are essentially similar, but mine don’t take 60+ hours to make, ‘merely’ about 30. I suspect that quite a bit of that time is dough soaking in a cool walk-in (which I don’t have) but the article doesn’t explain.

In any case, it’s always good when articles pop up praising what I think of as ‘real bread’. And unfortunate that so many people still aren’t exposed to it or don’t understand it’s significance when they are, how basically an almost miraculously delicious and healthy food has been transformed into something that barely even resembles the authentic article. So much so that when chatting about this with my fresh fish man last week at the market, he confessed that he much prefers ‘traditional bread’ to mine – and of course by ‘traditional bread’ he means the supermarket imitation he and most people nowadays think of and are used to and even enjoy as ‘bread’.




One thought on “Rise of Artisan Bread – traditional Miche in NYC

  1. Sigh indeed. There is no accounting for others’ tastes, but rest assured that there are still those of us who appreciate the real flavour and appealing texture of a ‘not traditional’ bread.

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