Poilane Style Sourdough
Poilаne bread is widely known for a round the world, two-kilogram sourdough country bread referred to as a miche or pain Poilâne. This bread is often referred to as whole-wheat but in fact is not: the flour used is mostly so-called grey flour of 85% extraction (meaning that some but not all of the wheat bran is retained). According to Poilâne's own website, the dough also contains 30% spelt, an ancestor of wheat. Poilane Bakery was founded in 1932 by Pierre Poilane He started a baking business creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel, his son took over the bakery in 1970, continuing the traditional methods. On October 31, 2002, Lionel Poilâne was killed when the helicopter he was piloting crashed into the bay of Cancale, off the coast of Brittany.Poilâne was survived by daughters Athena and Apollonia, who now runs the enterprise.
Servings: 1 Loaf
Ingredients
- 275 g White Flour Type 812
- 180 g Whole Grain Spelt Flour
- 90 g Rye Flour Type 1150
- 380 g Water
- 13 g Salt
- 100 g Sourdough Starter
Instructions
- 1. In a bowl mix all ingredients except salt and starter for 5 min. ,cover and let it rest for 1h.2. After that add sourdough starter and knead by hand or mixer until you develop smooth and elastic dough.3. Leave for another 20 min and add salt and knead until it is incorporated.4. Leave it to proof for 4-5h or until double in volume. During this period make four S&F (stretch and fold) every 30min. Watch the video clip on the bottom.5. Place the dough on lightly floured worktop, make a ball and leave for bench rest 30min.6. After bench rest make a round ball and place it upside down in a linen basket to proof in the fridge for 12h. Cover with cloth to prevent from drying out and forming skin. 7. Bake on the next day in cast iron round pot for 35min in preheated oven at 237C and another 20-25min without lid or until done.