Happy New Year from Hand To Mouth. Hope you all had a good one.
I had the good fortune to be in Cornwall for Christmas, and then Paris for New Years. Good food was eaten accross the festive period, more on this in subsequent posts, but first of all something for the bread geeks out there.
Whilst in Paris I made a pilgrimage to Poilâne. It may not be a familiar name, but if you love good bread it should be. It’s a bakery in Saint-Germain, and makes the most insanely tasty ‘miche’ or traditional French sourdough loaves. Set up by Pierre Poilâne, a young baker from Normandy in 1932, the shop has been knocking out these beautiful large round loaves ever since to Parisians hungry for something a bit more interesting than the regular baguette.
The bread gets it’s darker colour and deeper flavour from stone milled ‘grey’ flour, also known as T80 or ‘farine bise’. The only other ingredients are sea salt, water and sourdough starter that is derived from batches of bread prepared all those years ago. The loaves are shaped by hand, and then cooked in a wood fired oven.
The bakery is still in the family, run by Pierre’s granddaughter, the rather marvelously named Apollonia Poilâne. They now have a second store in Paris, and have more recently opened one in London. As well as half a loaf, I bought some flour from the shop in an attempt to re-create a Poilâne miche at home. Thus far my sourdough attempts have been less than successful, but hopefully a bit of French inspiration will help lift them. You can find out more abut Poilâne and the locations on their website here, and I’ll update you on my baking succeses / failures as they happen
Tags: Bakery, Bread, Farine Bise, French, Grey Flour, Paris, Poilâne, Saint-Germain, Sourdough
[...] mentioned in a previous post, I’m a bit obsessed with Poilâne bread. I bought some grey flour from the shop in Paris when [...]
I too am fascinated by Poilâne. I’ve begun my studies of artisan bread baking and I’ve made my first
sourdough starter. The smell is fantastic! (recipe from “The bread Builders”) I plan to order a Poilâne loaf through Formagios in Cambridge Massachusetts. I believe they get them delivered every Thursday. I’ve been up to Québec to study the outdoor bread ovens and plan to build my own wood fired. I try to sample as many breads from as many bakeries as I can. I’ve sampled some delicious examples from Bathazar.s in New Jersey. I am from New Hampshire and feel that bringing back the old ways of baking are not just a good idea, but absolutely necessary. I am going to try to work with some heirloom variety wheat, einkorn etc. If any one from New Hampshire wants to compare notes, please get in touch. You can reach me through my website.
[...] made by the peeps at Poilâne. Those that know me know that I’m a HUGE Poilâne fan and have blogged about their legendary bread before, so was pretty excited about baking this bad [...]