Miche Bakehouse opened its doors here in the Midlands on 1 October 2021, by Dave and Lyndsay Goncalves. Its inception was during the lockdown period when they spent time baking sourdough bread in Lyndsay’s mom’s kitchen all the way in Johannesburg. Little did they know this would end up being something they loved, from the process to the taste, they delved into different recipes and techniques, and a new business was on the rise. They started selling bread to locals and decided to move to the countryside and open their bakery, expanding their offerings, from deli items to sweet treats. Miche is a French word meaning a large sourdough bread, which is the inspiration behind the bakery’s name, and to emphasise, according to the owners, that they are a fully 100% sourdough bakery. All their breads, and doughnuts we might add, are made from their sourdough starter with no added raising agents or instant yeast.
Sourdough bread is a unique process that is part and parcel of the art and science of baking. It is made through fermenting flour, water, and salt. It offers a healthier alternative to other breads because it’s easier to digest, more nutritious, and contains less gluten. “We ferment all our dough for a minimum of 24 hours to get the most out of the fermentation process and develop loads of flavour. Not only do we make sourdough breads, but we also make plenty of sweet treats including chocolate chip cookies, cheesecakes, mini cakes, brownies and much more,” shared Dave. For a taster, they also shared one of their chocolate chip cookie recipes for you to try at home. Bon appétit!
Choc chip cookie
Ingredients:
430g bread flour
5g salt
6g corn flour
5g baking soda
225g browned butter
228g brown sugar
91g white sugar
2 eggs
2 egg yolks
150g chocolate chips/pieces
Method:
- Brown the butter (melt the butter on medium-low until golden brown) and cool.
- Mix together flour, salt, cornflour, and baking soda in a bowl.
- In a separate bowl, with a hand mixer or stand mixer, mix the sugars and butter well. Once the butter and sugars are well combined, slowly add eggs.
- Once eggs are combined with sugar and butter add in the flour mixture.
- Fold in the choc chips/pieces.
- Refrigerate for 1 hour.
- Divide into 24 cookies and roll into a ball.
- Bake at 215˚ for 12 – 15 mins.
- Rest for 10 mins.
Words by: Alicia du Plessis
Contact Details: https://www.instagram.com/michebakehouse/