whose recipe is best for "Pain Poilane"
I am going to be making this as a gift to someone who loves that type of bread. I've made only a few before, and I don't remember whose recipe I used, I think it was from BBA(?). I have recipes in Leader's book Local Breads, and Reinhart's Whole Grains, in addition to BBA. Which one should I make, or any other than those?
any opinions on the flour ratio, I've done them before by sifting WW, and also by mixing in some white flour, but also didn't note or remember the ratio. Any suggestions on rising or retarding as well for tastiest results.