On Oct 15, 5:53 am, viince wrote:
Then please give us the real recipe and method!
Graham

This is basically how they make their bread at Poilane:

Take old dough(from previous mix), make a preferment with it adding
flour and water to it (100 flour, 40 old dough, about 60water) making
it a tight dough.
Leave it for about an hour to proove.
Then mix the main dough, using:
100 flour T80 (a fine wholemeal. If no T80 available, I guess you can
just sieve wholemeal flour)
2 coarse sea salt
30 preferment

Enough water to make a nice dough, not too tight.

Mix for 7mn first speed, put in a wooden box for prooving, about and
hour and half. Scale your dough 2.2Kg, round up, put in a banneton
with lots of flour. proove these for about an hour, or however long it
will take. 15 mn before they are ready to proove, put lots of wood on
your oven, leave the flame warm up the oven for 10mn, then put water
for steam and start loading your oven, slashing the top with a nice P.
Bake for about an hour. When taking out the bottom of bread should be
almost black.
Of course that's if you have a wood oven like them

They don't actually weight the flour like I said there, instead they
weigh the water and have the matching amounts of preferement and salt
to the water weigh, after they just add the flour until the dough is
good. But I recalculated it for the flour weigh because I think it's
easier.

This is what I learnt when I went for a trial at Poilane's
I know it is pretty disapointing, all these dreams of long
fermentation, and technology of baking, there's nothing like that
there. I'm not saying their bread is not good, it's really good bread,
but it's far from being the best. That's why it makes me laugh when I
see people exchanging Poilane recipes and Poilane starters on the
internet

Keep up the good work anyway!

Very interesting. Reminds me of Hamelman's book. He does a lot with
pre-ferment stages. And it suggests that the starter is never
refrigerated... :-)

What we do not know is whether or not the flour supplied to the
Poilane bakers is already blended. I assume Poilane has custom flour
so I would not discount the spelt component.