These loaves became  uniquely flavorful  as the caramelization and browning of the crust penetrated and infused the whole loaf with a toasty, nutty flavor. In France, where they've been most popular, they're called a "miche" (pronounced "meesh"). Our version is a 2 kilogram (about 4½ pounds) work of art, signed with a symbol of our motto (Niedlov's Breadworks: We love to knead. We knead to love).

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