The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Poilane

timtune's picture

Pain Poilane

I finally tried Pain Poilane yesterday, from the BBA. :) - on a smaller scale though.

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100% organic, including the salt (i used gray brittany salt however, not normandy as suggested), well, all organic except, err, for the dusting flour used and water? ... :P

Anyway, the flavour was good! Definitely will try again.


timtune's picture

Thx hotbred, :)
I got the recipe from Reinhart's Bread Baker's Apprentice. (pg. 242 title - Poilane-Style Miche)

The one i made is about 3 1/2 cups of flour in total (my oven is too small :( ), and i used about half the amount of firm starter over a 3 day built.

For the flour, i sifted organic Whole Wheat Flour, and added about more than one tablespoon of the sifted bran.

PS* I'm gonna crush the coarse salt to finer pieces next time. Easier to mix

bwraith's picture

Can you give me some ideas how to sift the whole wheat? What kind of sifter/where to get? What/how much is left in the sifter, vs. what/how much goes through?