Meils

Meils refers to a type of artisanal bread often made with a high hydration dough, meaning it contains a larger proportion of water relative to the flour. This characteristic contributes to a very wet and sticky dough, which can be challenging to handle but results in a bread with a distinctive texture. Meils are typically baked at high temperatures, often in a Dutch oven or similar enclosed environment, to trap steam. This steaming process allows the crust to expand fully before hardening, creating a light, airy interior crumb with large, irregular holes, often referred to as an open crumb. The crust itself is usually thin, crisp, and well-caramelized. The flavor profile of meils can vary depending on the flours used, but often possesses a subtle sweetness and a pleasant tang, especially if a sourdough starter is employed in its leavening. The process of making meils emphasizes long fermentation periods, which develop complex flavors and improve the bread's structure. While the exact origins of the term "meils" are not widely documented, it is commonly associated with home bakers and the modern bread-making movement that champions the use of natural leavening and high-hydration techniques. The emphasis is on achieving a rustic loaf with a delightful interplay of textures and tastes.