February 7, 2008 - 8:21am
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.
I have made the pain Poilane from BBA (many, many times), the one from Leader's book once and the Miche, Ponte-a-Calliere from Hamelman many times. All are attempts to replicate the bread of the common people of France in the 17th-18th centuries.
Reinhart's recipe comes closest to my (20 year old) memory of the Pain Poilane I had with lunch at Les Deux Maggots in Paris. It was my favorite bread for a year or so. However, at this time, I prefer Hamelman's Miche.
All 3 of the breads are really good. It's going to come down to individual taste as to which you or your friend prefer. I have always made these breads with first clear flour from King Arthur. I can't speak to the white/WW mixtures.
You might check our Eric's loaf at Breadtopia - it is in his sourdough section and I think it is called Whole Grain Sourdough. I made it and mailed it to friends who raved over it. Eric had ordered a loaf from Poilane and says this is close. Maybe you should make one of each to taste test? Good luck, A.
Do you use first clear flour in place of all purpose in all or most of your breads? weavershouse
LOL. No, I don't use first clear flour all the time. I use it in Jewish rye and pumpernickle and in the various miches that call for high extraction flour. I seldom use AP flour for bread. I do use KA Bread Flour and Guisto's Baker's Choice. The latter is sort of like AP flour. It is lower protein than KA AP flour, I think. It makes for a very extensible dough that is lovely to hand knead.
I want to try the Golden Buffalo (right name?) flour several have talked up. I gather it is also a high extraction flour.
Thanks everyone for your replies!!
I was looking at the recipes, and remembered that it's the one from BBA that I've made before. I have to start it today, so I'll do that one for now, but down the road I will try Eric's as suggested, and others.
So if anyone wants to weigh in further on the discussion please do :)
BTW, I just got Hamelman's book yesterday, yipee...