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Submitted by SallyBR on March 19, 2009 - 5:38am Ready to attempt my first Poilane....I have lived in Paris for several years and of course enjoyed my Poilane bread quite often. Ever since I started baking bread regularly, I flirt with the idea of making a home-version of Poilane. I have Bread Baker's Apprentice - so that is one possibility to try, however, I seem to have mixed results with recipes from that book and would love to have some feedback from the experts here. I searched the forum for entries on Poilane and there is quite a few -
would anyone let me know of a tried and true that would be good for a first timer? By the way, I have two sourdough starters going, one homemade and another from King Arthur - would either work? Submitted by gaaarp on November 30, 2008 - 9:16pm Weekend Bake - Anadama Bread and Poilane-style MicheThis weekend I baked Reinhart's Anadama Bread and the Poilane-style Miche featured on the cover of BBA. Someone mentioned the Anadama recipe in another post, and I remembered making it years ago from a Better Homes recipe. Needless to say, the BBA recipe is head-and-shoulders above my old one. Here are some picts of the Anadama Bread: The Miche was a monster, but a lot of fun to build and bake. Here it is just before slashing and baking: And fresh out of the oven: And finally, what miche photo spread would be complete without... My humble tribute to Peter Reinhart!! Submitted by CountryBoy on October 28, 2008 - 8:29am Poilane-The Bakery
For those who have not visited the bakery you may wish to go to http://www.poilane.fr/index.php?lang=en and do some ordering. If you do, it would be good to have some dough with you. Submitted by Darkstar on February 22, 2008 - 10:29am BBA Poilâne -style sifted whole wheat micheI have to start off by saying that this was a very rewarding learning experience and I hope to be able to articulate some of what I learned by making this miche. Submitted by dmsnyder on October 20, 2007 - 10:49pm Leader's Pain au Levain Complet (a la Poilane)I have made Peter Reinhart's Poilane-style miche many times, but this was my first attempt at Daniel Leader's version. The formulas are different in a number of ways. Leader uses autolyse, which Reinhart does not, and does not use cold retardation of either the starter or the formed miche, which Reinhart does. Leader uses a higher hydration dough and folding an hour into bulk fermentation. Submitted by JMonkey on October 12, 2007 - 9:09pm Kenneth's Poilane-style MicheThis is a recipe that Kenneth, a long-time poster to rec.food.sourdough, has posted a few times in response to requests. I made it this weekend and can safely say it's delicious. Tangy, but not overpoweringly so, with a smooth crumb that, though not full of big holes, is nevertheless a moderately light bread. It sprung well in the oven. In fact, it reminded me of some of the better Desem breads I've made. Submitted by ryaninoz on August 6, 2007 - 7:10am Grey Flour?? and Poilane in ParisThis relatively recent article http://www.timesonline.co.uk/tol/news/world/europe/article1980288.ece discussed Poilane's use of 'grey flour', how good it is for you, etc. Along with thoughts that steam injection is a relatively 'new' invention for us in bread baking and the 'old' french breads did not use this 'technology'... |
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