The story
Pain Poilâne is associated with the Paris bakery founded by Pierre Poilâne in 1932. Its large round miche, made with stone-ground flour and sourdough and traditionally baked in a wood-fired oven, became an influential symbol of French artisan bread. The loaf is valued for its thick, caramelised crust, dense but tender crumb and flavour that develops over several days. Its large size also allows the interior to stay moist while the crust becomes increasingly aromatic. It represents the survival and revival of long-fermented country bread within modern Parisian food culture. Slices are served with cheese, pâté, soup and tartines, and the loaf is designed to be eaten gradually rather than only on the day it is baked.
Ingredients
- Main
- 166.67 gram whole wheat flour500g whole wheat flour
- 100 millilitre water300ml water
- 33.33 gram sourdough starter100g sourdough starter
- 3.33 gram salt10g salt
Method
Method
Mix all ingredients and knead. Let rise for 4–6 hours. Shape into a round loaf and let rest for 1 hour. Bake at 220°C for 35–40 minutes until crusty and dark.
Nutrition
per serving
Estimated nutrition for Pain Poilâne; use as editorial/testing data and refine from exact ingredient weights if needed.
